Hoy 15 de abril celebrado el día Mundial del Arte, a través de la gastronomía | Today April 15 celebrated the World Day of Art, through gastronomy.
Soy de la convicción que hay arte en todas partes, solo hay que mirar con los ojos adecuados y esta venta llamada hive blog es el museo en el que día a día los que hacemos vida en esta plataforma plasmamos nuestras expresiones artísticas.
Desde este post quiero conmemorar este día desde la vertiente de la gastronomía presentando el paso a paso para la preparación de un pasticho venezolano y es porque la gastronomía tiene la capacidad de influir en el aspecto social, ambiental, económico y cultural en el mundo.
Greetings hivers 💖! In the year 2012 April 15 was selected as the World Art Day. This date is chosen as a tribute to the birth of one of the greatest artists of mankind: the painter, sculptor, designer, architect, poet.... Leonardo Da Vinci, the renaissance man.
I am of the conviction that there is art everywhere, you just have to look with the right eyes and this sale called hive blog is the museum in which day by day those of us who make life in this platform shape our artistic expressions.
From this post I want to commemorate this day from the side of gastronomy presenting the step by step for the preparation of a Venezuelan pasticho and it is because gastronomy has the ability to influence the social, environmental, economic and cultural aspect in the world.
Tradicional Pasticho Venezolano
Although this is an Italian dish, Venezuelans have adapted it to our palate. It has become a custom for the whole family to get together to eat and prepare this Italian dish -of course it is adapted to the local palate- which has become one of the hallmarks of our gastronomy. Everyone adds their own personal touch by adding ham or fried plantain, whatever the extra, no one can resist.
Lo que necesitamos //What we need
Ingredientes:
Para la salsa bechamel
8 cucharadas de mantequilla
4 cucharadas de harina
4 tazas de leche, tibia
1/2 cucharadita de sal
1/4 cucharadita de nuez moscada
1/4 cucharadita de pimienta
Ingredients:
For the béchamel sauce
8 tablespoons of butter
4 tablespoons of flour
4 cups of milk, warm
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
Ilustración Galería de fotos /// Illustration Photo Gallery
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Relleno
2 cajas de láminas de pasta
8 tazas de salsa boloñesa
2 tazas de queso rallado (ideal parmesano). Para esta preparacin le coloqué queso blanco pacomela
1 kilo de carne molida, previamente cocinada
Filling
2 boxes pasta sheets
8 cups Bolognese sauce
2 cups of grated cheese (ideally Parmesan). For this preparation I added white pacomela cheese.
1 kilo of ground beef, previously cooked
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Preparación:
Preparation:
Prepare the béchamel sauce: in a medium saucepan, melt the butter over medium heat. When it is completely melted, add the cornstarch and onion and cook for about 2 minutes.
Gradually add the milk, stirring constantly to avoid lumps. Add the salt, nutmeg and pepper, continue to simmer and stir over medium heat until the sauce is thick, smooth and creamy.
The sauce should be thick enough to coat the back of a wooden spoon. Remove from heat and check for seasoning. Set aside.
Preheat the oven to 250ºC.
Line a large baking sheet with aluminum foil.
Spray a medium baking dish with butter. Spread 1/2 cup of the béchamel sauce on the bottom.
Ilustración Galería de fotos /// Illustration Photo Gallery
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Montaje del tradicional pasticho:
Poner las hojas de lado a lado la pasta, hasta cubrir este primer este primer piso. Distribuir uniformemente una capa de salsa boloñesa y luego la de bechamel (esta debe cubrir toda la superficie. Agregar la capa de carne molida y luego espolvorear 1/2 taza de queso parmesano por encima.
Repetir este procedimiento hasta llegar al tope de la bandeja, todo bien organizo para que luego se pueda apreciar el orden. Como toque final agregar una última capa de queso parmesano.
Cubrir la bandeja con papel de aluminio y colocarlo en la bandeja de horno. Hornear en el durante 45 - 50 minutos, o hasta que la superficie esté burbujeando y la pasta esté tierna.
Retirar la tapa y continuar cociendo al horno durante unos 15 minutos o hasta que el queso en la parte superior se convierte en oro.
Dejar reposar durante 8- 10 minutos antes de servir.
Assembling the traditional pasticho:
Lay the sheets of pasta side by side, until the first layer is covered. Distribute evenly a layer of bolognese sauce and then the béchamel sauce (this should cover the entire surface). Add the ground beef layer and then sprinkle 1/2 cup of Parmesan cheese on top.
Repeat this procedure until you reach the top of the tray, everything well organized so that the order can be appreciated later. As a final touch add a last layer of Parmesan cheese.
Cover the tray with aluminum foil and place it on the baking sheet. Bake in the oven for 45 - 50 minutes, or until the surface is bubbling and the pasta is tender.
Remove the lid and continue baking for about 15 minutes or until the cheese on top turns gold.
Let stand for 8- 10 minutes before serving.
Ilustración Galería de fotos /// Illustration Photo Gallery
Para terminar, ¿por qué no celebrar el Día Mundial del Arte disfrutando de una película en familia y comiendo un pedazo de un rico pasticho venezolano? ¡Feliz Día Mundial del Arte 2021!
Finally, why not celebrate World Art Day by enjoying a movie with the family and eating a piece of a delicious Venezuelan pasticho? Happy World Art Day 2021!
By @machiqui63
¡Disfruta tu día y gracias por visitarme!
Enjoy your day and thanks for visiting me!
- La galería de fotos es de mi autoría. Las tomé con mi móvil Xiaomi Redmi6
- The photo gallery is of my authorship. I took them with my mobile Xiaomi Redmi6