¿ HOW TO MAKE PASTICHE OR LASAGNA?

HOW TO PREPARE PASTICHE OR LASAGNA

PASTICEHE

It is a dish of Greek / Italian origin. Baked lasagna can also be done with vegetables (spinach, eggplant, etc) or fish. It ends with bechamel and grated cheese gratinarla abundant in the oven. Both dishes are as place of origin Italy. The word "lasagna" comes from the Greek "lasanon" through Latin "lasanum" which refers to the pan in which they cooked. The singular word in Italian is lasagna lasagne and plural applies equally to the dish or pasta in sheets. me me crazy pastiche good and we need to get well prepared bechamel sauce:

Bechamel sauce
INGREDIENTS:

2 liters of milk
½ medium onion
3 cloves
2 bay leaves dry
3 tablespoons cornstarch
3 tablespoons margarine
freshly ground nutmeg to taste

Salt and pepper to taste

PREPARATION:

Place a saucepan over low heat with half liter of milk to be heated with half an onion which we will place 3 brads inserted smell and the two bay leaves, let it boil and lower the heat, then we add the remaining milk cold with three tablespoons of dissolved cornstarch and constantly mix with a wooden spoon, when we begin to see how thick we add the nutmeg, salt and pepper and mix well, the sauce should be very thick and this we will know when the spoon stick remains a very thick capita, finally we add 3 tablespoons margarita and mix well, turn off and reserve. Once ready, so we can have that expected pasticho have to do a good Bolognese sauce:

BOLOGNESE SAUCE INGREDIENTS:

2 diced bell peppers guys (brunoix)
1 ½ kg ground beef
2 medium onions, diced guys (brunoix)
2 tablespoons garlic oil liquefied
Oregano ground or leaves
fresh basil
2 cans peeled tomatoes, liquefied and cast
Salt and pepper to taste
1/2 cup vegetable oil

2 tablespoons margarine or butter

PREPARING BOLOGNESE SAUCE:

Fry the meat a little, then add the onion, garlic and paprika and onion when crystallizes, add the previously liquefied and strained tomatoes, cook for half an hour, then add the oregano and season to taste.

Boil for about 15 minutes over medium heat, add fresh basil and cook for about 10 minutes more clogged and correct salt and pepper, if necessary add two tablespoons of butter or margarine to lower the acidity of the sauce.

And once the two sauces ready to prepare a long-awaited pastiche, enjoy it, this is Venezuelan.

VENEZUELAN PASTICHE

  INGREDIENTS:

½ kg of pasta for lasagna (serving for 15 diners)

3 liters of Bolognese sauce

2 liters of bechamel sauce

½ kg of ham sliced leg

½ kg of yellow cheese slices

1/5 kg of grated Parmesan cheese

½ kg diced bacon

foil

Spread butter or daisy couple molds

PREPARATION:

Preheat oven to very high heat, place a pot with enough water and a teaspoon of salt and when it boils cook pasta for about 5 minutes, remove and place in a bowl with cold water and be aware that will not stick and reserve to arm the pastiche.

We started the mold spread with a little butter or margarine.

A cup of white sauce in bottom of pan and distribute it so that it is the whole bottom covered by the bechamel, then put the first layer of paste pastiche, 2 cups of sauce Boloña we water well with a spoon so that it is well covered pasta, a layer of yellow cheese, covering the entire layer of Bologna and other pasta.

We continue with cups of bechamel, two cups of Bologna, watered bacon and cover with another pasta.

We continue cups of white sauce, 2 cups bologna, ham leg covering the entire surface of bologna and other pasta.

Finally cups of bechamel and abundant well distributed on the surface Parmesan cheese.

Cover with aluminum foil mold and we baked for 45 minutes, then remove the foil and brown them well the surface to taste.

It is a dish of Greek / Italian origin. Baked lasagna can also be done with vegetables (spinach, eggplant, etc) or fish. It ends with bechamel and grated cheese gratinarla abundant in the oven. Both dishes are as place of origin Italy. The word "lasagna" comes from the Greek "lasanon" through Latin "lasanum" which refers to the pan in which they cooked. The singular word in Italian is lasagna lasagne and plural applies equally to the dish or pasta in sheets. To me crazy me a good pasticho and we need to get well prepared bechamel sauce

¡¡...BON APETITE...!!