¿ 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

TYPICAL FOOD VENEZOLANA

CACHAPA WITH CHEESE AND ROASTED PORK

INGREDIENTS:

• (For 8 or 10 cachapas)
• 
  
• 4 cups fresh corn kernels (*)
• 3 teaspoons salt
• ¾ cup sugar
• ¾-1 cup water (depending on the corn is more or less tender).
• 1 kg of PIG 

(*) Some six to eight jojotos (corn) large, about 3 cups and ground (The dough can pay with pre-cooked for cachapas flour, but fresh jojoto gives a special flavor to the dish that has no commercial flour)

PREPARATION:

Cut with a knife Beads jojotos, without getting too deeply to avoid cutting the cob.

the beans are ground in a mill to grind corn not too tight. The dough should be slightly thick and ordinary.

In a large bowl that mass with salt and sugar and water mixture. The mixture should have a thick consistency, but fluid enough that when placed on the budare expand by its own weight.

It gets to heat a skillet or frying pan on the stove and a hot once it gets over medium heat.

the budare is greased with an absorbent paper with oil each time it is going to make a cachapa and a small ladle pour into the skillet about ½ cup of the mixture, spreading a little bucket to form a pancake 10 or 15 centimeters in diameter and ½ centimeter thick.