Pasticho recipe
Ingredients to make Pasticho:
- 6 boxes of sheets for pasticho
- 1/2 kilo of yellow cheese
- 1/2 kilo of leg ham
- 1 can of corn
- 300 gr pecorino cheese for the bechamel sauce
- 1 liter of water
- 4 tablespoons of powdered milk
- Wheat flour
- 1/2 cup
- Salt to taste
- 1 small onion
- 2 kilos of ground meat
- 2 smoked chops
- 2 onions two bell peppers
- Oregano
- 2 garlic cloves
- Cilantro
- Tomato paste
How to make pasticho:
- We put water to boil with a little salt and oil then we make the pasta sheets if we buy the ones that are direct to the oven cook just a little.
- Chop the seasonings into squares, fry them with noted oil for just a little bit, then add the meat, stir the chop, add it chopped into small squares, season, then add tomato paste, let it cook over low heat, put the can of corn on it and lower it from the heat and let rest.
- For the bechamel sauce, blend the liter of water with 4 tablespoons of powdered milk, a pinch of salt and the small onion. Then we bring the flour to the fire, mix it with a little water and add to the milk mixture, lower the heat and let it thicken, turn off and let it rest. Finally, grease a rectangular mold, preferably place bechamel sauce, then a layer of pasta, then meat and ham and yellow cheese all by layers and so on until reaching 2 centimeters from the mold lastly we put bechamel sauce and pecorino cheese on top, cover with aluminum foil and take to the oven for approximately 45 minutes or until we spread with the knife and the pasta is al dente neither so hard nor so watered down. The oven must be at 240º Celsius
