Crockpot Express Pastichio: A Greek Delight Made Easy

Описание: Create a Greek masterpiece with ease using your Crockpot Express!

This step-by-step tutorial teaches you how to make Pastichio, a savory lasagna-style dish, in a pressure cooker. Discover the rich flavors of Greece as we guide you through layering pasta, meat sauce, and béchamel for a mouthwatering meal. Perfect for any occasion, this recipe will impress your family and friends.

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Silicone sling - https://amzn.to/3ILWuFj

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Hand Blender - https://amzn.to/4coSCHM

Pastichio Recipe
Ingredients:
For the Pasta
• 200g Rigatoni Pasta
• 1L (4 cups) water
• 1tsp olive oil
• 1/4 tsp salt
For the Meat Sauce
• 1/4 cup olive oil
• 1lb. ground lamb
• 1/2 large yellow onion, chopped
• 1/2 cup white wine
• 1/214 oz. can tomato puree or sauce
• 3 tosp. chopped fresh parsley
• 1/2 tsp. ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tablespoon oregano crushed
salt and freshly ground black pepper to taste 3 tosp. breadcrumbs plus 1/2 cup for topping if desired
• 2 egg Yolks (reserve the Whites for bechamel sauce)
For the bechamel sauce:
• 1/2 cup unsalted butter (2 sticks)
• 1/2cup all-purpose flour
• 1 pint milk, warmed
• 2 egg yolks
• 1 cup grated Parmesan cheese

Preparation:
This recipe will yield about 4 servings depending upon the size of your pieces. I use a 7" springform pan that is 3-4" deep.

Cook pasta :
1). Add pasta into pressure cooker, with water, oil and salt and stir.
2). Set to manual mode 1 minute.
3). Instant depressurise when timer finishes
4). Pour pasta into a colander to drain and leave ready aside.

Meat Filling:
5). Heat olive oil in pan, on sauté Mode. Add ground lamb and cook over medium-high heat until the pink colour disappears about 3 minutes. Add onions and cook until they are translucent, about 3 minutes more.
6). Add wine, tomato sauce, parsley, allspice, cinnamon, salt, and pepper, egg yolk and allow the sauce to simmer over low heat for a few minutes and switch off, leaving sauce ready to add.
7). Pour Meat sauce into a bowl, leaving aside ready and clean cooker pot ready for béchamel.

For the Bechamel:
8). Switch on sauté mode and add milk, then butter.
Once warm add pepper and flour and blend until smooth, then add the 2 egg whites, cheese and stir.
9). Using a springform pan, add pasta on its end, until pan is filled and hollows are facing up, pour in the meat sauce and spread, then pour over the bechemel.
10). Sprinkle with remaining little grated
Parmesan cheese and bread crumbs if desired.
11). Place pan onto sling for the springform pan and add 450ml (1 & 1/2 cups) water and then add springform using the sling into the pot.
12). Cook on manual for 25 minutes, then instant release. remove from the pot and place into a pyrex casserole dish.
13). allow resting for up to 10 minutes before cutting and serving

Timestamps
00:00 Intro
01:46 Pasta
03:55 Meat Sauce
06:56 Béchamel
09:16 Assembling the Pastichio
11:31 Pressure cooking The Pastichio
13:18 Transferring the Pastichio
14:00 Remove springform
14:17 Serving
15:21 Tasting
15:51 Outro

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