What is the Greek lasagna?
A number of Mediterranean countries have somewhat different ways of preparing a roast pasta of pasta known as lasagna. The most famous Greek recipe Lasagna is called PasteSitsio, which literally means "it looks like a mess". However, when the pasta of the Greek lasagna, meat, cheese and sauce are carefully created, this food is as pleasant to the eye as the stomach.
Many lasagna recipes use pasta, which are cut into wide flat strips that neatly distribute different parts. The Greek sections of the Lasagna are formed in a strikingly different way. Instead of pasta, long tubular pasta such as Penne or Bucatini or even stubborn varieties such as elbow macarons are used. Layers of pasta that occasionally washed in some eggs for their pressing properties
After lubrication of deep baking pan, the layers consist of ingredients that were assembled in advance. FIPR is a layer of pasta, pointing to a uniform direction if it is long enough. This is often sprinkled with grated parmesan or kefAlotiri cheese for light salting. Then comes the layer of meat filling and another layer of tubular pasta and dashes; This time, the first line is heading in the opposite direction if possible. The Greek lasagna is then finished with a creamy cheese sauce.
The basic design of the Greek lasagna is simple, but the filling requires a little fineness. The Greek lasagna filling is made by grilling either ground lamb or beef in garlic butter and chopped onions. After cooking, the meat is combined with a distinctive mixture of Mediterranean spices. These include nutmeg, cinnamon, parsley, all spices and peeled, sliced tomatoes. Some chefs include about 0.5 cup (225 ml) of white wine with these other spices. Once they are ready, some chefs mix eggs white to fillings to help her bind to other ingredients.
cream sauce called Behamel is anotherA shown part of the Greek lasagna that requires a certain concentration. Combination of butter, flour, milk, salt and pepper with two other eggs and additional amounts of nutmeg and grated cheese is a cream sauce responsible for binding casserole in a way that adds, not, not reflects its taste. Before baking, it will be slowly and evenly poured into pasta and fills layers. Some chefs use an extremely thick layer of cheese for extra brown coating; Others use the French sauce Morney instead of unomomel , bring some taste of Gruyere cheese to the equation.