“Pasticcio” means “mess” in Italian. But it will be the most delicious “mess” you’ll ever make!
Pastichio is a traditional Greek meal, but it originates from Italy. The name is a dead giveaway, as the Italian spelling for this meal, ‘Pasticcio’, is the word for ‘mess’ or ‘hodgepodge’ 🙂
I guess making this dish can get ‘messy’ in the kitchen, as you have to prepare three different things, then put them all together. But trust me! The result will be well worth your time and effort, and your family will love this!
I am sharing my mother’s recipe, though the original one, back in the 1970s, occasionally entailed (believe it or not) shop bought pastry!
No kidding. When I was a child, both my mother and grandmother, just like many Greek housewives at the time, occasionally substituted the bechamel sauce on top with multiple sheets of phyllo pastry (as used in Baklava).
Yes. It was super crunchy, but even from that young age, I found it tasted rather odd in a savory dish. But I’ve always loved the woody, wholesome taste of Bechamel sauce, so, whenever Mom or Granny would ask what version of Pastichio I wanted I would be instantly vocal with my preference.
I think I eventually convinced them both to abandon the weird notion of using phyllo pastry for Pastichio. Thank goodness, no one makes it this way any more. I bet not many people even know of this version today.
Pastichio is a combination of three things: Ground beef in tomato sauce, boiled pasta, and bechamel sauce. Let’s make it step-by-step, what do you say?
GO HERE AND GET MY FAMILY RECIPE. ENJOY!
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