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Home » Beef cheek pastizzio recipe | The Week
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Beef cheek pastizzio recipe | The Week

theholisticadminBy theholisticadminMay 30, 2024No Comments3 Mins Read
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Pastitsio is Greece’s answer to lasagna. This recipe from Magma Soul Santorini is made with beef cheeks, pasta, and a béchamel sauce that’s deliciously light and creamy. With every bite, you’re sure to be transported to the beautiful island of Santorini.

material

For cheeks:

apply 1 week

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  • 1 kg beef cheek (cleaned)
  • 200 grams onion (finely chopped)
  • 100 grams carrots (cut into small cubes)
  • 100 grams celery, cut into small cubes
  • 100 grams spring onion (chopped)
  • 1 sprig of thyme
  • 1 garlic clove (crushed)
  • 1 bay leaf
  • 30ml dry white wine
  • 20 grams ginger (sliced)
  • 20 grams tomato pulp
  • 200 grams demiglace sauce
  • Chicken soup
  • Salt and pepper
  • 40 grams olive oil


For the béchamel foam:

  • 50 grams flour
  • 50 grams butter
  • 1 liter of milk
  • Salt/white pepper

For assemblies:

  • 200 grams boiled pasta
  • 20 grams butter
  • 60g meat (with sauce)
  • 20 grams chicken broth
  • Nutmeg (whole)
  • Parmesan
  • salt

Method

  • Melt the butter over medium heat
  • Add the flour and mix quickly with a whisk until the mixture is liquid and there are no lumps.
  • Add the milk and mix quickly
  • Pass the mixture through a blender, strain through a fine sieve, and transfer to a whipping siphon.
  • Fill two cartridges with the mixture to create the foam (you can skip this siphon step at home)
  • Add butter and a little salt to a frying pan and mix the pasta.
  • Warm the cheeks in the sauce and add a little chicken broth.
  • Place the pasta in a deep dish, top with the cheek meat and sauce, and finish with the béchamel sauce.
  • Sprinkle with grated nutmeg and Parmesan.

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