Tuesday, September 24, 2013
Pasticcio with lamb mince and bechamel sauce recipe
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Author by
ADAM SWANSON
ngredients
500g San Remo Macaroni
3 tbspn olive oil
1 white onion, peeled & finely diced
1 tbspn garlic, crushed
1kg premium grade lambs mince
4 bay leaves
4 cloves
1 cup red wine
1 400g tin chopped tomatoes
Salt & pepper
1L full cream milk
1 brown onion, peeled & cut in half
5 cloves
2 bay leaves
6 black pepper corns
300g butter
1 cup plain flour
1 cup myzithra cheese, grated.
Method
Pre heat oven to 180°C.
Cook pasta as per packet directions until al dente and drain.
Heat olive oil in large frying pan on medium to high heat; add onion, garlic and sauté for 2 to 3 minutes, without colouring the garlic.
Add mince crushing any lumps with a spoon, cook until mince is browned.
Add the bay leaves, cloves and red wine and reduce heat to a simmer.
Reduce wine by half, add tomatoes and stir through wine.
Cook for 25 minutes, season with salt and pepper.
Add the pasta to the pan and mix through the mince sauce.
Take an ovenproof rectangle dish and spread pasta evenly around the dish, pushing down to make it flat.
Myzithra cheese Can be bought from specialized Greek food suppliers, otherwise cottage cheese can be used as a substitute.
Cook pasta as per packet directions until al dente and drain.
Heat olive oil in large frying pan on medium to high heat; add onion, garlic and sauté for 2 to 3 minutes, without colouring the garlic.
Add mince crushing any lumps with a spoon, cook until mince is browned.
Add the bay leaves, cloves and red wine and reduce heat to a simmer.
Reduce wine by half, add tomatoes and stir through wine.
Cook for 25 minutes, season with salt and pepper.
Add the pasta to the pan and mix through the mince sauce.
Take an ovenproof rectangle dish and spread pasta evenly around the dish, pushing down to make it flat.
Myzithra cheese Can be bought from specialized Greek food suppliers, otherwise cottage cheese can be used as a substitute.
bechamel sauce
Method In a saucepan; place milk, onion, cloves, bay leaves and peppercorns and place on a low to medium heat, making sure
milk slowly comes to the boil infusing all the flavours.
In another saucepan take butter and melt over a low heat. Once melted, add flour and stir together with a wooden spoon continue to cook for 5 minutes stirring continuously to avoid
browning.
Once milk has boiled, turn off heat and strain into another pan. When straining into pan, make sure to continually stir to eliminate all lumps. Stir until the sauce thickens approx 4 to 5minutes.
Stir cheese through.
Pour the béchamel over the pasta and bake in oven for 20 to 25mins or until golden brown and bubbling.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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