BUONASERA DEARDOS! If you are wanting to have something rich or you are thinking about what to cook for the family together, this recipe comes to you as a fall of the sky. We tell you everything about the passionflow, we give you an incredible recipe and even the best way to do it to get the kitchen little and be able to move it on top.
If you think it is very similar to the lasagna it is because it is. In fact, his name comes from the Italian language, oh I'm spoiled a lot! It is that I get the enthusiasm for a Venezuelan and Italian recipe at the same time.
But not to confuse, this is not an Italian style lasagna recipe but a Venezuelan adaptation to this emblematic dish . Now, I invite you to read and finally tell us if they are going to make this recipe.
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On the Venezuelan pasticcho, a Latin American lasagna
It is a dish that has its roots in Italian cuisine, specifically in the famous lasagna . However, he has gained popularity in diverse cultures, and in Venezuela, it has become an emblematic and delicious dish.
This delicacy is characterized by pasta layers interspersed with a tasty mixture of meat, cheese and bechamel sauce . The Venezuelan pasticcho is distinguished by its unique flavor and soft texture.
Pasta, usually lasagna sheets, is combined with a mixture of ground meat seasoned with spices such as garlic, onion and tomato. The Bechamel sauce adds an irresistibly delicious creaminess to the dish. Cheese, an essential ingredient, melts between the layers, creating a fusion of flavors that delight the palate.
Difference with the original Italian recipe
Pasticcho and lasagna share notable similarities , since both are stratified dishes that incorporate layers of pasta, meat, salsa and cheese. However, there are differences in their preparation and presentation that distinguish each other. In the Italian lasagna, pasta sheets are typically wider and are usually pre -cooked. In contrast, the Venezuelan pasticcho uses thinner lasagna slices and sometimes they do not have previously cooked , depending on the specific recipe.
Another key distinction is the sauce used . While the Italian lasagna usually carries a tomato sauce , the Venezuelan version incorporates a Bechamel sauce, which is a mixture of milk, flour and butter.
Where does the name Pasticcho come from?
The term "pasticcho" has its etymological roots in the Italian "Pasticcio", which refers to a mixture or combination . In the culinary context, it is an adaptation of the Italian lasagna, and its name reflects the amalgam of layers of ingredients that compose it .
This denomination has been adopted in several cultures, including the Venezuelan, where it has become an iconic dish. The choice of this name for the dish can be related to the stratified nature of its components.
The combination of paste sheets, seasoned meat, bechamel and cheese sauce creates a mosaic of flavors and textures in each bite. The "Pasticcho" denomination captures the essence of this culinary stratification process that results in a complex and delicious dish.
Bechamel sauce, star of the pasticcho
The Bechamel sauce is an essential preparation in the country's kitchen, used to give a creamy and comforting touch to a variety of dishes. The elaboration of the Venezuelan Bechamel sauce implies melting butter in a saucepan and then add flour, forming a mixture known as Roux .
This sauce, also known as white sauce, is distinguished by its milk, flour and butter base, conferred by a gentle texture and a delicate taste. Its versatility makes it a key element in the elaboration of traditional dishes such as the Venezuelan pasticcho.
This roux is essential to thicken the sauce and give it a pleasant consistency. Subsequently, hot milk is incorporated gradually, while constantly stirring to avoid lump formation. Slowly cooking allows the sauce to acquire the desired consistency.
The importance of the cooking time of the pasticcho
The cooking time in the oven is crucial to achieve a perfectly cooked and tasty dish. Usually, it is baked at a moderate temperature. The cooking time can vary according to the size and type of oven used.
In general terms, an average may need 30 to 45 minutes in the oven to cook completely . It is essential to ensure that the internal layers, especially the sheets of the lasagna, are well cooked and that the cheese in the upper layer is golden and bubbly.
A longer cooking time may be necessary if the passionflows is larger or thicker, while smaller paptles may require less time. It is advisable to verify cooking occasionally to prevent burning at the top.
Aluminum tray for a better cooking of the pasticcho
The Venezuelan pasticcho can be prepared and baked in an aluminum tray to facilitate cooking and cleaning . This option has become popular in situations in which practicality and convenience are fundamental, as in family gatherings or social events.
The choice of an aluminum tray can also influence cooking time. The thermal conductivity of aluminum contributes to a uniform distribution of heat, which can result in a more consistent gold of the upper layer and a homogeneous cooking of all layers.
The versatility of the aluminum trays allows easy manipulation and transport, making the pasticcho a comfortable choice to share with friends and be taken to events.
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Pasticcho recipe
Yield : 8 portions
Preparation time : 2 hours
Ingredients
- Pre-cocid or mass lasagna sheets for homemade lasagna
- 500 gr of ground beef
- 1 chopped onion
- 2 garlic cloves, chopped
- 400 gr of crushed tomato
- 1 teaspoon of oregano
- 1 teaspoon of basil
- Salt and pepper to taste
- Cooking olive oil
- Grated cheese (yellow or mozzarella) to gratin
Bechamel sauce:
- 4 tablespoons of butter
- 4 tablespoons of flour
- 4 cups of milk
- Salt, pepper and nutmeg to taste
Step by step ending with the assembly
- In a pan heat a little olive oil and fry the onion and garlic. Add ground meat and when you brown add crushed tomato, oregano, basil, salt and pepper. Cook over medium heat until thickened.
- In a saucepan, melter butter over medium heat, add the flour and mix to form a paste. Pour the milk stirring to avoid lumps and cook until the salsa thickens. Condicate with salt, pepper and nutmeg to taste.
- Preheat the oven at 180 ° C. In an oven mold doing the assembly. Place a layer of lasagna sheets, then a layer of the meat mixture and a layer of bechamel sauce. Repeat to fill the mold.
- Sprinkle grated cheese on the upper layer. Bake 30-40 minutes or until golden and bubbly. Let stand for a few minutes before cutting.
