Informative Essay On Pasticho
Today I want to show you guys my recipe of Pasticho, Pasticho or better known in Europe as Lasagna, is a very special dish in Venezuela; this variety of lasagna is 100% Venezuelan and is being prepared in the Venezuelan houses for more than 150 years.
Las Sunday I woke up missing my country more than ever, and to cover somehow my sorrow I decide finally to bring a bit of Venezuela to Vienna. In other words Pasticho Sunday!
What is so special about our Pasticho, is that is extremely creamy because we used a lot of béchamel cream. Every family has its own recipe, and my recipe is actually the recipe of my Rumanian father who grow up in Caracas, and some would say is more Venezuelan than the arepa itself, till you hear him talk and is impossible …show more content…
When the onions and garlic are gold add the ground beef and whisk constantly, add the bit of milk and continuing cooking. At the end add the canned tomatoes, the sugar and a bit of water; cook for 20 min in low temperature.
Bechamel
Melt the butter and add the flour and whisk until smooth, add gradually the 4 cups of milk whisking constantly, add the salt and the nutmeg, and cooked in low temperature until the sauce is creamy
Assemble Pasticho
Add a bit of butter to the baking dish, arrange the pasta sheets add the beef tomato sauce, and the béchamel sauce on top, add again another layer of pasta and repeat the first step till you arrive at the top.
The last layer is the béchamel sauce and the mozzarella cheese Cover the pasticho with a piece of foil and bake, covered, for 30 minutes. Remove foil and continue to bake until cheese is melted. Let cool for 5-10 minutes before serving.
My secret: when the pastiche is ready for the oven I add a bit of milk to the corners to even make it more
Las Sunday I woke up missing my country more than ever, and to cover somehow my sorrow I decide finally to bring a bit of Venezuela to Vienna. In other words Pasticho Sunday!
What is so special about our Pasticho, is that is extremely creamy because we used a lot of béchamel cream. Every family has its own recipe, and my recipe is actually the recipe of my Rumanian father who grow up in Caracas, and some would say is more Venezuelan than the arepa itself, till you hear him talk and is impossible …show more content…
When the onions and garlic are gold add the ground beef and whisk constantly, add the bit of milk and continuing cooking. At the end add the canned tomatoes, the sugar and a bit of water; cook for 20 min in low temperature.
Bechamel
Melt the butter and add the flour and whisk until smooth, add gradually the 4 cups of milk whisking constantly, add the salt and the nutmeg, and cooked in low temperature until the sauce is creamy
Assemble Pasticho
Add a bit of butter to the baking dish, arrange the pasta sheets add the beef tomato sauce, and the béchamel sauce on top, add again another layer of pasta and repeat the first step till you arrive at the top.
The last layer is the béchamel sauce and the mozzarella cheese Cover the pasticho with a piece of foil and bake, covered, for 30 minutes. Remove foil and continue to bake until cheese is melted. Let cool for 5-10 minutes before serving.
My secret: when the pastiche is ready for the oven I add a bit of milk to the corners to even make it more