Pasticho venezolano

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Pasticho venezolano. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Pasticho venezolano is one of the most favored of current trending foods in the world. It's easy, it's quick, it tastes delicious. It's enjoyed by millions daily. They are nice and they look fantastic. Pasticho venezolano is something that I have loved my whole life.

Many things affect the quality of taste from Pasticho venezolano, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pasticho venezolano delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pasticho venezolano is 8 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pasticho venezolano estimated approx 1 hora.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Pasticho venezolano using 16 ingredients and 4 steps. Here is how you can achieve that.

Esta receta la saqué de Recetas Gratis, yo tengo otra que subí por aquí hace tiempo. La inmigración italiana, de mediados del siglo pasado, ha dejado muchas recetas que se han adaptado al gusto del país. Cómo esta, que tiene su origen en la lasaña, con algunas variantes.

Ingredients and spices that need to be Prepare to make Pasticho venezolano:

1. 4 tomates
2. 1/2 pimentón rojo
3. 1 cebolla mediana
4. 2-3 dientes ajo
5. 350 ml tomate frito o puré de tomate
6. 1 cucharada orégano o una mezcla de hierbas
7. 500 gramos carne molida (de res o cerdo o mitad y mitad)
8. 200 gramos queso mozzarella
9. 100 gramos queso en lascas
10. 1 paquete láminas de pasta precocida
11. Salsa bechamel
12. 4 cucharadas maicena
13. 4 cucharadas mantequilla
14. Al gusto nuez moscada rallada
15. 500 ml leche
16. Al gusto sal y pimienta

Instructions to make to make Pasticho venezolano

1. Se corta las cebollas en plumas, los ajos en láminas y en tomate en cuadraditos. En una sartén se sofríe en un poco de aceite la cebolla, los ajos, se añade el pimentón rojo cortado, cuando la cebolla se vea tierna se agrega el tomate cortado. Se cocina Todo 5 minutos, se aparta en un plato dejando un poco en la sartén donde se sofreirá la carne hasta que pierda su color rosado.
2. El resto del sofrito se pone en una licuadora con el tomate frito o puré de tomate. Se vierte en una olla y se cocina la salsa por 20 minutos a fuego medio. Mientras se cocina la salsa se hace la bechamel, se coloca todo en una olla y se cocina a fuego medio hasta que espese. Se pone un poco de salsa blanca en el fondo de un molde refractario rectangular. Encima se pone unas láminas de pasta.
3. Se sazona la salsa de tomate con hierbas, sal y pimienta. En cada lámina de pasta se pone una cucharada de carne molida, una cucharada de salsa de tomate y una tajada de queso. Se repite las capas, al final se pone el resto de bechamel y el queso mozarella rallado. Se tapa con papel de aluminio y se introduce en un horno precalentado a 180ºC por 30 minutos. Pasado este tiempo se pincha con la punta de un cuchillo para ver si la pasta está cocida.
4. Si no está cocida se deja un rato más. Luego se destapa y se deja hasta que de dore la superficie.

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So that's going to wrap it up with this exceptional food How to Make Any-night-of-the-week Pasticho venezolano. Thank you very much for your time. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!