Pastitsio is not just a simple greek recipe it’s an entire experience in itself.
SHOP MY MERCH STORE- https://thatdudecancook.teemill.com
My portable gas cooker -https://amzn.to/3Ce49JI
Microplane-https://amzn.to/3B8pGnp
My Mortar and Pestle-https://amzn.to/3XfXBTp
Pastitsio Recipe:
1 pound bucatini pasta with 2 egg whites 2 big spoons of sauce and 1/4 of the cheese
1/4 cup olive oil
1 pound 80/20 ground beef (0.45 kg)
1 pound ground pork (0.45 kg)
1 large sweet onion medium dice
7 cloves garlic minced
1 cup red wine (240 ml)
28 oz canned tomatoes (800 grams) (I used San Marzano)
3 tbsp tomato paste
3/4 cup water
1 cinnamon stick
1/2 tsp of ground cloves
2 tsp sea salt
2 tsp fresh ground black pepper
4 oz kefalotyri cheese (113 grams)
4 oz Parmigiana reggiano cheese (113 grams)
1/2 of cheese for béchamel sauce, 1/4 for pasta and 1/4 for top of béchamel
Bechamel recipe:
3.5 oz (100) grams of unsalted butter
3. oz (90 grams) all-purpose flour
4 cups (1,000 ml) whole milk
1/2 tsp ground nutmeg
1/4 tsp fresh ground white pepper
4 oz cheese (1/2 part Parmesan and 1/2 part kefalotyri cheese
3 egg yolks
1 tsp salt
FOLLOW ME:
Instagram- https://www.instagram.com/thatdude_cancook/
TikTok- https://www.tiktok.com/@thatdudecancook?lang=en
Facebook- https://www.facebook.com/Thatdudecancook/
BUSINESS INQUIRY: cookingwithchefsonny@gmail.com
Kitchen Products I own and love:
Slow ‘N Sear® Deluxe Kettle Grill- https://snsgrills.com/?afmc=3d
Tojiro Bread Slicer 270mm-https://amzn.to/3PRpE7E
D5 Allclad Pan-https://amzn.to/3IZ71ME
Made In Cookware nonstick pan-https://amzn.to/3OusGxs
My Zojirushi Rice Cooker-https://amzn.to/3aZLqXT
Benriner Extra wide mandoline-https://amzn.to/3b07K3u
Microplane-https://amzn.to/3B8pGnp
Vitamix Blender-https://amzn.to/3opQNmo
Cuisinart Food Processor-https://amzn.to/3Oy61jz
KitchenAid Stand Mixer-https://amzn.to/3zqIJYE
Breville Barista Express Espresso Machine -https://amzn.to/3PN3Nhn
My Le Creuset pot-https://amzn.to/3NTT1V6
My Camera Equipment:
Sony a7 111 Full-Frame Mirrorless Interchangeable-Lens Camera-https://amzn.to/3v9UQqG
Sony Alpha a6400 Mirrorless Camera-https://amzn.to/3OsLjBK
Sigma 24-70mm F2.8 DG DN Art for Sony E Lens-https://amzn.to/3PsESA8
Sigma 16mm f/1.4 DC DN Contemporary Lens-https://amzn.to/3B7EVwQ
Sony 18-105mm F4 G OSS-https://amzn.to/3v9li3E
DJI Ronin-SC – Camera Stabilizer, Handheld Gimbal -https://amzn.to/3Ps7I3q
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we’ll receive a small commission.
27 Comments
I love you and there is nothing you can do about it ❤️
gods*
What's wrong with your eyes? Why do you make stupid looking thumbnails like this? It is just annoying and creepy looking. Just stop.
i like the node to Road to Avonlea. when i was a kid me and my mom would watch it. fin was my fav. actor
A great recipe for a great meal, but it was the Crane Kick to the refrigerator for me 😂😂😂😂😂😂😂 I subscribed to watch you beat it up for laughs but I’ll try the recipe when I have time.
No shots of Ouzo for the chef while cooking?!?! Down voted for rookie mistakes.
You don’t have a lasagne recipe??
It's one God please 🙏
Good job.
You're unbelievable bud! Great jobs. The Greek gods are pleased. Your pronunciation of kefalotiri is close, just put the accent on the i just after the t. Awesome! Yiasou
This is brilliant !!!!
Dude you bastardized my favourite food. 🤣Real Pastachio and the best version IMHO doesn't have one lick of red/tomato sauce. It's a dry seasoned ground beef even better if made 50/50 with beef and lamb. A little oregano, S&P and fresh roughly chopped Parsley. The noodles again no red sauce but the secret is too roll the noodles after they are half cooked in the oil drained oil/fat of the ground meat. To finish, the Beschamel should be at least an inch high…trust me once it cools down and sets you will be in a luxurious creamy heaven.
I'm very late to the party, but is there a suitable substitution for the eggs to accommodate allergies?
Wow, I enjoyed very much watching this. Love u too Sonny!
So I don't know if you've done this already, but if you haven't, here's a video idea for the future, the 5 mother sauces you talked about 😛
what happened bay leaves it seems like its been years since i have seen anyone say add bay leaves?
It's a criminal offense on how this video has got only 250k views… It's by far the best video made by a non-Greek on the Greek cuisine's true best dish🥴
I used to work in a Greek restaurant. We served the Pasticcio ( & the Moussaka) with an extra ladle of Marinara.
FUN FACT:
Because this dish has tomatoes in it. It was only made with the past 500 something years.
I'm apart Greek it was perfect!!🎯
I’ve seen Michael Symon make this dish and it looked like he used ziti, a tubular pasta that was kinda long, (like maybe 2”-2 1/2” ? I’m guessing), and he lined them all up in the casserole so when you cut a square you see all the circles facing in the same direction.
He’s Greek, and grew up on dishes like this. (He’s also perhaps the last remaining show worth watching on Food Network.) He often uses cinnamon, cloves, and especially nutmeg – I love those 1st 2 flavors with tomato and the nutmeg in the bechamel. Love it!
I love Sonny’s version too!
Thanks for being a snob. That’s why you’re such an amazing chef and keep getting better!
Blech. A solid layer of pasta? No thanks.
Your energy is really jarring sometimes, but damn you can cook your ass off sir
It all looked so… yummy! Until you mentioned cinnamon… 😕 The worst thing you can ever do to a dish that’s not a cinnamon roll is to ruin it with cinnamon… 😢
If you had cooked the pasta as long as the instructions said, it would not have drawn in so much moisture from the sauce and you wouldn't end up with a dry finish on the Pastitsio.
The way you said kefalotyri was more Italian than Greek- but you get points for not slaughtering the word 🙂
wouldn't that sauce be a Mornay sauce since you added cheese?