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Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, pastitsio with vegetables by argyro - awesome. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Steps Sauté all the vegetables, finely chopped, in the olive oil until they are nicely tender. Remove the clove of garlic ten minutes later and add a little oregano. Steps to make Pastitsio with vegetables by Argyro - Awesome : Sauté all the vegetables, finely chopped, in the olive oil until they are nicely tender. VEGETABLES Dice the eggplants, peppers, and zucchini.

Pastitsio with vegetables by Argyro - Awesome is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Pastitsio with vegetables by Argyro - Awesome is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have pastitsio with vegetables by argyro - awesome using 21 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pastitsio with vegetables by Argyro - Awesome:

1. Take 12 sheets lasagna, I used 500 g rigatoni
2. Prepare 3 colored peppers -not green- I used yellow, orange and red
3. Prepare 2 eggplants
4. Take 2 zucchinis
5. Get 1/2 cup olive oil
6. Get 2 1/2 cups graviera (Greek traditional hard cheese) or kasseri ( Greek traditional medium-hard pale yellow cheese)
7. Make ready half a cup of kefalotyri (Greek traditional hard salty yellow cheese)
8. Get For the sauce
9. Prepare 1 kg tomato coarsely chopped
10. Make ready 1 clove garlic
11. Make ready 1/2 cup olive oil
12. Prepare salt
13. Make ready pepper
14. Take parsley and a little oregano
15. Make ready For the béchamel sauce
16. Prepare 3 tbsp butter or olive oil
17. Prepare half a leek, finely chopped
18. Prepare 3 full tbsp flour
19. Take 750 g tepid milk
20. Prepare half a cup kefalotyri
21. Take salt

Make a layer of vegetables and cheese, we keep a little bit of kefalotyri cheese on the surface. Drizzle the vegetables with the tomato sauce. In the end we put the remaining pasta, cover with mushroom cream and sprinkle with the remaining kefalotyri cheese. Pastitsio can be made without meat and only with vegetables, with a ragù (meat with sauce) and Béchamel topping, without the Béchamel but an egg based custard, with a topping of Riccotta cheese, etc.

Instructions to make Pastitsio with vegetables by Argyro - Awesome:

1. Sauté all the vegetables, finely chopped, in the olive oil until they are nicely tender.
2. Boil the sauce for about 10 minutes with the oil, the salt, pepper and the clove of garlic that you add whole to simply let out its flavor.
3. Remove the clove of garlic ten minutes later and add a little oregano.
4. Spread plenty of sauce on the baking tray, then the pasta, unboiled, then the vegetables and finally the cheeses.
5. Do this twice, to make two layers in the same order.
6. Prepare the béchamel saucesauté the finely chopped leek in the butter or olive oil until tender.
7. Then add the flour and mix constantly so that it cooks nicely.
8. Remove the pot from heat and add the tepid water gradually mixing well so that the sauce thickens and doesn't get any lumps.
9. When you have added all the milk boil it for a while to thicken but not too much, then add the kefalotyri and after you have stirred it for a while so that the cheese is incorporated, pour it over the last layer of the baking tray making sure it is evenly distributed.
10. Bake at 200°C without the fan for about an hour, depending on your oven. I baked it for an hour and a quarter because I chopped my vegetables into slightly larger pieces. It is divine!

In the end we put the remaining pasta, cover with mushroom cream and sprinkle with the remaining kefalotyri cheese. Pastitsio can be made without meat and only with vegetables, with a ragù (meat with sauce) and Béchamel topping, without the Béchamel but an egg based custard, with a topping of Riccotta cheese, etc. In fact, one can find versions of Pastitsio not just within Greece but throughout the Mediterranean. Stir in the ground beef, and cook until crumbly and no longer pink. Pour in the water and tomato paste.

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