Cooks this dish for paying guests · Verified chef · Answers buyers directly
3 h total80 min hands-onServes 8Medium
This recipe has reached the top of the ladder
LEGEND → —Three layers that have to stay three layers when the knife goes through.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Pastitsio macaroni000 g
Beef mince000 g
Onion000 g
Tomato000 g
Red wine000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Kefalotyri, kefalograviera and what to use abroad
Cooking bechamel past pouring point
Tray depth and why it changes the layers
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 20 of the 26 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: getting a bechamel thick enough to hold a cut — step 16 of 26.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Vangelis Stamatiou watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Standing the macaroni in rows, not scattered
Resting 30 minutes before cutting
Salting the kima only at the end
The bechamel thickness that holds a clean cut, and the cinnamon quantity that reads as warmth rather than dessert.
Written by Vangelis Stamatiou. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
1081 people cooked it, 89% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
