Saludos colegas amantes de la buena comida, hoy les muestro el paso a paso de un delicioso pasticho de carne, llamado pasticho en Venezuela, en otroas paises se conoce como lasaña. Es un pastel a base de pasta, carne, quesos, jamón, leche, es una verdadera exquisitez, espero lo pongan en practica y lo puedan disfrutar tal como lo hice.
Greetings fellow lovers of good food, today I show you the step by step of a delicious meat pasticho, called pasticho in Venezuela, in other countries it is known as lasagna. It is a pastry based on pasta, meat, cheese, ham, milk, is a real delicacy, I hope you put it into practice and can enjoy it as I did.
Ingredientes:
- 1/2 kg de carne molida
- 2 cebollas pequeñas
- 1 Pimenton
- 4 Tomates Maduros
- 2 paquetes de pasta lista de pasticho.
- 250 gr de Queso duro
- 50 gr de Queso pecorino
- sal, oregano,ajo,pimienta al gusto.
Para la salsa bechamel:
- 1 lt de leche líquida
- 4 cucharadas de harina de trigo
- 2 cucharadas de margarina
- 1 cucharadita de nuez moscada molida
- Pizca de sal.
Ingredients:
- 1/2 kg ground beef
- 2 small onions
- 1 paprika
- 4 ripe tomatoes
- 2 packages of pasta ready for pasticho.
- 250 gr of hard cheese
- 50 gr of pecorino cheese
- salt, oregano, garlic, pepper to taste.
For the bechamel sauce:
- 1 lt of liquid milk
- 4 tablespoons of wheat flour
- 2 tablespoons margarine
- 1 teaspoon ground nutmeg.
- Pinch of salt.
.
Preparación:
- Guisar la carne sofriendo la cebolla, pimentón, ajo.
- Agregar salsa napolitana para dar gusto y color
- Aparte sancochar los tomates, luego pelarlos , licuarlos y agregarlos a la carne.
- Agregar sal, orégano , `pimienta, tapar y bajar a fuego mínimo para que agarre gusto.
- Aparte cocinar la salsa bechamel que es la esencia de un pasticho.
- Mezclar todosa los ingredientes y llevarlos a cocinar, hasta que espese, cuando espese estará lista la bechamel.
- Al tener la carne y la salsa lista comenzamos a armar nuestro pasticho.
- En bandeja engrasada colocamo bechamel, luego la pasta lista de pasticho, luego carne, quesos, jamón y asi con cada capa.
- La última capa será de pasta lista.
- Se cubre con queso al final y se tapa con papel aluminio
- Se lleva al horno a fuego alto por una hora.
- Mientras tostamos pan con margarina y ajo sofrito, eso es pan al ajillo para acompañar nuestro pasticho.
- Cuando este bien dorado y blando lo tendsremos listo.
- se pica y se sirve bien caliente y listo.
Gracias por visitar mi post, espero hayan disfrutado el video, hasta la próxima.
Preparation:
- Stew the meat by sautéing the onion, paprika, garlic.
- Add Neapolitan sauce for taste and color.
- Boil the tomatoes, then peel them, blend them and add them to the meat.
- Add salt, oregano, pepper, cover and lower to minimum heat to taste.
- Separately cook the bechamel sauce which is the essence of a pasticho.
- Mix all the ingredients and cook until it thickens, when it thickens the bechamel sauce will be ready.
- Once the meat and the sauce are ready, we begin to assemble our pasticho.
- In a greased tray we place the bechamel sauce, then the pasticho ready pasta, then meat, cheese, ham and so on with each layer.
- The last layer will be ready pasta.
- Cover with cheese at the end and cover with aluminum foil.
- Bake in the oven at high heat for one hour.
- Meanwhile we toast bread with margarine and sautéed garlic, this is garlic bread to accompany our pasticho.
- When it is well browned and soft we will have it ready.
- It is chopped and served hot and ready.
Thanks for visiting my post, I hope you enjoyed the video, see you next time.
Translated with www.DeepL.com/Translator (free version)
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