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Pastitsio
Pastitsio ( el, παστίτσιο, ''pastítsio'') is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean Sea. Name and origin Pastitsio takes its name from the Italian ''pasticcio'', a large family of baked savory pies that may be based on meat, fish, or pasta, with many documented recipes from the early 16th century, and continuing to modern times. Italian versions include a pastry crust; some include béchamel. The word ''pasticcio'' is attested by the 16th century as "any manner of pastie or pye" and comes from the vulgar Latin word ''pastīcium'' derived from ''pasta'', and means "pie", and has developed the figurative meanings of "a mess", "a tough situation", or a ''pastiche''. In Egypt, it is called macarona béchamel ( arz, مكرونة بشاميل ). In the Albanian-speaking regions of the Balkans, the dish is called ''pastiçe'', deriving from ''pasticcio''. It is, however, often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Béchamel Sauce
Bechamel sauce ( ) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.). French, Italian and Greek bechamel sauce recipes include salt and nutmeg as a seasoning base. Bechamel sauce is one of the "mother sauces" of French cuisine. Origin The first recipe of a sauce similar to bechamel is in the book by François Pierre de La Varenne in 1651, made with a roux, as in modern recipes. The name of the sauce was given in honour of Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century. The first named béchamel sauce appears in ''The Modern Cook,'' written by Vincent La Chapelle and published in 1733, in which the following recipe for "Turbots (a la Bechameille)" appears: There are many legends regarding the origin of bechamel sauce. For example, it is said that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Cuisine
Greek cuisine (Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta (for example hilopites), cheeses, lemon juice, herbs, olives, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, and filo pastries. It continues traditions from Ancient Greek and Byzantine cuisine, while incorporating Balkan, Turkish and Italian influences. History Greek cuisine is part of the culture of Greece and is recorded in images and texts from ancient times. Its influence spread to ancient Rome and then throughout Europe and beyond. Ancient Greek cuisine was cha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Pork
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry. Dishes Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as ''adana kebabı'' and '' ćevapi''. It may be formed into patties which are then grilled or fried ( hamburger), breaded and fried ('' menchi-katsu'', Pozharsky cutlet), or braised ( Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies and '' böreks'', and also as stuffing. It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Meat
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry. Dishes Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as '' adana kebabı'' and '' ćevapi''. It may be formed into patties which are then grilled or fried ( hamburger), breaded and fried ('' menchi-katsu'', Pozharsky cutlet), or braised ( Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies and '' böreks'', and also as stuffing. It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nikolaos Tselementes
Nikólaos Tselementés (Νικόλαος Τσελεμεντές) (1878 – 2 March 1958) was a Greek chef and cookbook author of the early 20th century. He is considered one of the most influential cookery writers of modern Greece, specialising in both Greek and French cuisine. Biography and career He was born in Exampela ( el, Εξάμπελα), a village on the island of Sifnos and grew up in Athens, where he finished High School. At first, he worked as a notary clerk, then he started cooking, working at his father's and uncle's restaurant. He studied cooking for a year in Vienna and, on his return to Greece worked for various embassies. He became initially known with the magazine ''Cooking Guide'' (Odigos Mageirikis) that he began publishing in 1910, which included – in addition to recipes – nutritional advice, international cuisine, cooking news, etc. In 1919, he became manager of hotel "Hermes", while the next year he left for America, where he worked in some ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southern Europe
Southern Europe is the southern region of Europe. It is also known as Mediterranean Europe, as its geography is essentially marked by the Mediterranean Sea. Definitions of Southern Europe include some or all of these countries and regions: Albania, Andorra, Bosnia and Herzegovina, Bulgaria, Croatia, Cyprus, East Thrace, Gibraltar, Greece, Italy, Kosovo, Malta, Moldova, Monaco, Montenegro, North Macedonia, Portugal, Romania, San Marino, Serbia, Slovenia, Southern France, Spain, and Vatican City (the Holy See). Southern Europe is focused on the three peninsulas located in the extreme south of the European continent. These are the Iberian Peninsula, the Apennine Peninsula, and the Balkan Peninsula. These three peninsulas are separated from the rest of Europe by towering mountain ranges, respectively by the Pyrenees, the Alps and the Balkan Mountains. The location of these peninsulas in the heart of the Mediterranean Sea, as well as their mountainous reliefs, provide them with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bucatini
Bucatini (), also known as perciatelli (), are a thick spaghetti-like pasta with a hole running through the center. They are common throughout Lazio, particularly Rome. The similar ziti are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. There is also a wider version of ziti, zitoni . Name The name comes from the Italian ''buco'', meaning "hole", while '' bucato'' or its Neapolitan language variant ''perciato'' means "pierced". Composition and use Bucatini are a tubed pasta made of hard durum wheat flour and water. Its length is with a diameter. The average cooking time is nine minutes. In Italian cuisine, bucatini are served with buttery sauces, guanciale, vegetables, cheese, eggs, and anchovies or sardines. One of the most common sauces to serve with bucatini is the Amatriciana sauce, ''bucatini all'amatriciana''. It is traditionally made with guanciale, a type of cured meat taken from the pork ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Beef
Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs and kofta. It is not the same as mincemeat, which is a mixture of chopped dried fruit, distilled spirits, spices and historically (but nowadays rare) minced/ground meat. Contents In many countries, food laws define specific categories of ground beef and what they can contain. For example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA-inspected plant.These rules only apply to meat being sold across state lines. In the U.S., much ground beef is produced at local grocery stores and is not sold across state lines. In these cases, the laws of the local state apply; state laws may have different requirements. In the U.S., a maximum of 30% fat by we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
