[ENG-SPA] RECETA PASTICHO / PASO A PASO

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    flordulceysalado

    Published on Sep 09, 2021
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    Saludos colegas amantes de la buena comida, hoy les muestro el paso a paso de un delicioso pasticho de carne, llamado pasticho en Venezuela, en otroas paises se conoce como lasaña. Es un pastel a base de pasta, carne, quesos, jamón, leche, es una verdadera exquisitez, espero lo pongan en practica y lo puedan disfrutar tal como lo hice.

    Greetings fellow lovers of good food, today I show you the step by step of a delicious meat pasticho, called pasticho in Venezuela, in other countries it is known as lasagna. It is a pastry based on pasta, meat, cheese, ham, milk, is a real delicacy, I hope you put it into practice and can enjoy it as I did.

    Ingredientes:

    • 1/2 kg de carne molida
    • 2 cebollas pequeñas
    • 1 Pimenton
    • 4 Tomates Maduros
    • 2 paquetes de pasta lista de pasticho.
    • 250 gr de Queso duro
    • 50 gr de Queso pecorino
    • sal, oregano,ajo,pimienta al gusto.

    Para la salsa bechamel:

    • 1 lt de leche líquida
    • 4 cucharadas de harina de trigo
    • 2 cucharadas de margarina
    • 1 cucharadita de nuez moscada molida
    • Pizca de sal.

    Ingredients:

    • 1/2 kg ground beef
    • 2 small onions
    • 1 paprika
    • 4 ripe tomatoes
    • 2 packages of pasta ready for pasticho.
    • 250 gr of hard cheese
    • 50 gr of pecorino cheese
    • salt, oregano, garlic, pepper to taste.

    For the bechamel sauce:

    • 1 lt of liquid milk
    • 4 tablespoons of wheat flour
    • 2 tablespoons margarine
    • 1 teaspoon ground nutmeg.
    • Pinch of salt.
      .

    Preparación:

    • Guisar la carne sofriendo la cebolla, pimentón, ajo.
    • Agregar salsa napolitana para dar gusto y color
    • Aparte sancochar los tomates, luego pelarlos , licuarlos y agregarlos a la carne.
    • Agregar sal, orégano , `pimienta, tapar y bajar a fuego mínimo para que agarre gusto.
    • Aparte cocinar la salsa bechamel que es la esencia de un pasticho.
    • Mezclar todosa los ingredientes y llevarlos a cocinar, hasta que espese, cuando espese estará lista la bechamel.
    • Al tener la carne y la salsa lista comenzamos a armar nuestro pasticho.
    • En bandeja engrasada colocamo bechamel, luego la pasta lista de pasticho, luego carne, quesos, jamón y asi con cada capa.
    • La última capa será de pasta lista.
    • Se cubre con queso al final y se tapa con papel aluminio
    • Se lleva al horno a fuego alto por una hora.
    • Mientras tostamos pan con margarina y ajo sofrito, eso es pan al ajillo para acompañar nuestro pasticho.
    • Cuando este bien dorado y blando lo tendsremos listo.
    • se pica y se sirve bien caliente y listo.

    Gracias por visitar mi post, espero hayan disfrutado el video, hasta la próxima.

    Preparation:

    • Stew the meat by sautéing the onion, paprika, garlic.
    • Add Neapolitan sauce for taste and color.
    • Boil the tomatoes, then peel them, blend them and add them to the meat.
    • Add salt, oregano, pepper, cover and lower to minimum heat to taste.
    • Separately cook the bechamel sauce which is the essence of a pasticho.
    • Mix all the ingredients and cook until it thickens, when it thickens the bechamel sauce will be ready.
    • Once the meat and the sauce are ready, we begin to assemble our pasticho.
    • In a greased tray we place the bechamel sauce, then the pasticho ready pasta, then meat, cheese, ham and so on with each layer.
    • The last layer will be ready pasta.
    • Cover with cheese at the end and cover with aluminum foil.
    • Bake in the oven at high heat for one hour.
    • Meanwhile we toast bread with margarine and sautéed garlic, this is garlic bread to accompany our pasticho.
    • When it is well browned and soft we will have it ready.
    • It is chopped and served hot and ready.

    Thanks for visiting my post, I hope you enjoyed the video, see you next time.

    Translated with www.DeepL.com/Translator (free version)




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