MSN > Women > Cooking

Pasticcio

Serves 6

Ingredients:


¼ Goody Bucatini pasta pack (shape 22)

2 cups (250 g) white flour

125 g cold butter, chopped

1 tsp salt

1 egg yolk

Filling

2 tbs olive oil

1 onion, chopped

2 garlic cloves, finely chopped

500 g ground beef

150 g chicken livers

2 tomatoes, chopped

125 ml Balsamic vinegar

125 ml rich beef stock

1 tbs fresh oregano, chopped

¼ teaspoon ground nutmeg

¼ cup (50 g) fresh Parmesan cheese

Béchamel sauce

60 g butter

2 tbs white flour

1 ½ cups cold milk

Steps:

1. Put the flour, butter, salt and egg yolk in a blender with 1 tablespoon of water, adding more water if necessary.

Mix until it forms a ball and knead the dough on a floured surface.

Place the dough in a plastic wrap and refrigerate. 

2. To make the filling, heat the oil in a pan and cook onion until browned. Add the ground meat until it is cooked and set aside. Sauté the chicken liver in a pan, adding a little oil until it is completely fried.

Add vinegar, tomatoes, red grape juice, stock, oregano, nutmeg, and salt & pepper to taste. Cook the sauce over high heat until it boils, then add the meat.

Reduce the heat and cook, covered, for 40 minutes, and then add Parmesan.

3. To make the béchamel sauce, heat the butter in a medium pan over low heat.

Add the flour and stir for 1 minute, or until the mixture is golden. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and begins to thicken. Simmer for another minute over low heat. Add salt & pepper to taste.

4. Cook the pasta in a pot of boiling salted water until cooked.

Brush a pie dish with butter or oil and preheat the oven to 160 C.

Take half of the dough and roll it out to fit the base and sides of the dish. Fill the dish with half of the meat mixture and top with pasta and béchamel sauce.

Allow the sauce to seep down and coat the pasta, before adding the remaining meat.

Roll out the other half of the dough to cover the pie. Make sure the dough at the side meets the dough at the top and are sealed together.

Bake for 50-55 minutes, or until dark golden brown. Set aside for 15 minutes before cutting.

Shape: 22
 
Difficulty: Normal
 
Time: 90 minutes