Olivia’s marries American and Mediterranean flavors in this casserole-style dish.
Greek Pastitchio has all the hallmarks of a classic lasagna: ground beef, red sauce and plenty of cheese. But differences like a béchamel sauce and pastitchio noodles make this dish stand out in a league of its own.
https://www.fox43.com/article/life/food/recipes/recipe-greek-pastitchio-mediterranean-lasagna-olivias/521-567af1e3-3f97-48a5-b317-2b693aee3084
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[Music]
all right welcome back we are in the Fox
43 kitchen with our friends from Olivia
we got Harry we got Yanni uh before we
get started I got to check out these new
look at this outfit this gig this setup
that they got how approximate look at
this like one strap here one strap
looking good you look good you feel good
you cook good that’s what they say what
are we making today pastio patio I said
it wrong
Pasto it’s a type of pasta what I can
tell you about this pasta is my 3 and 1
half-year-old son cannot eat it because
it’s Hollow and it’s hard to actually
eat for a young child however it holds
the sauce that’s right that’s why you
want it you got to stop it you know what
I mean it’s guys you going stop the
noodles yeah it’s like peeling the sh
the skin off of Gano beans all right so
we’re going to make some uh we’re going
to make some uh Sauer some bolog yanan’s
making bash sauce yes I am I’m going to
put some garlic butter in mine just like
that you see I got it nice and not some
extra virgin olive oil the good kind it
comes in a can that’s how you know boom
look at that just like that now we’re
going to add our Mir BL I got carrot
onion celery and fresh garlic I minted
very very very very small and we’re
going to cook our miror BL so it’s
translucent we’re not trying to Brown it
we just want it translucent so it’s nice
and smooth um after that I’ll be adding
my meat so I’m going to use my spoon
right it’s got some meat but I’m going
to be me in there check it out just like
that I’m going to put some white pepper
mhm some more
spice I’m not going to put these B
leaves just quite yet hold up on them
yeah hold up on them let this let this
salate a little bit Yanni explain what
you got going so I got exactly like Chef
Harry said bam okay how did it start I
got some butter in my pan if you were
paying attention what I had I had some
Greek sheeps butter with a combination
of unsalted butter okay all the all the
good stuff I wish it was a canop this
thing is a gigantic crate that you order
this right you bring it in guy who knows
a guy get this kind of butter baby all
right now so I let that melt once that
came to a melt I’m starting to add my
flour here okay and what I’m making is
called a rue okay how do you know when a
R’s done Sean well well you got to look
at it yeah it’s a Big Tex and a big use
your eyes and also your nose that’s one
of the best things about cooking all the
scenses all right so if you can smell it
in the air it’s almost starting to smell
like a roasted peanut kind of smell
that’s how you know you’ve hit
completion with your uh R your youing
off the flour that you’re putting in
there going on here exactly flour is raw
it needs to cook yes sir so this is I’m
going to let this go for about 5 more
seconds here all right then it’s time to
start getting eggs in here that’s what’s
going to make it best your out now the
important thing to note is I’ve got
yolks and I’ve also got um uh I got some
whites exactly so first in there I’m
going to put some of this milk in
here okay tell me when that what do you
think that’s a good I’ll put the milk
all right thank you sir whole milk whole
milk does that matter yeah man you want
a nice the fat that is SAU you see how
we’re tag teaming it it is tough you got
all that R it’s got to be nice and uh
tight this milk we’re going to keep
going and going and going and what’s
happening is by putting it slowly it’s
keeping it warm if I put all the milk
that it cost for the recipe too fast
that R is going to get cold and it’s
going to take forever doing what he’s
doing so we want to keep it at a nice
even we want to keep at temp we’re
tempering right so we want it to the
warmth to be there as he’s whisking it
we’ll keep adding some more are you
trying to work out the like the clumps
are we trying to get rid of
that so you want to do that before you
the egg that’s correct so I’m going to
let you guys keep it going here um I
don’t want you guys to go anywhere at
home we got a lot coming up hey