The famous Venezuelan pie is a variety of the classic meat lasagna recipe. It is made with tomato, meat and béchamel sauce. As you can imagine, this Venezuelan pie is a delicacy that won’t leave anyone indifferent. It has a lot of steps, but do not worry because, although it is an elaborate process, the recipe is very easy. Just follow the preparation and you will see what great dish is:
½ red pepper unit
½ onion unit
2 cloves of garlic
350 grams of tomato fried
1 tbsp Oregano
1 pinch of salt
500 g ground beef
200 grams of mozzarella cheese
100 grams of cheese emental
1 package of Pasta pre-cooked (for Lasagna or pie)
1 tbsp cumin
4 tablespoons of wheat flour
4 tablespoons butter
1 teaspoon nutmeg
1 pinch of salt
1 cup of milk
First, one must make the bechamel sauce. If you prefer you can buy it now list or otherwise, mix all the ingredients into the fire and stir constantly until sauce slightly thickens.
Then, make tomato sauce or Bolognese. To do this, first cut the tomatoes into tiny squares.
Cut the rest of vegetables: onion and paprika and garlic in foil. Book apart a couple of pieces of red pepper.
Heat a frying pan with oil and make a sauce of tomato, onion, pepper and garlic. Do not add any salt.
After a few minutes, add the cumin and oregano. Stir well and mix the spices in the sauce.
When the sauce is ready, leave a small part of this in the pan to make the meat. The rest must bring the blender and blend with the paprika pieces reserved and the tomato sauce.
Put the sauce into a saucepan and cook at medium 5 minutes. Check the seasoning and add salt or sugar if necessary. Note: The sugar is used to reduce the acidity of the tomato.
To make the meat, add it to the frying pan where it is the rest of the sauce without crushing and cooking over medium heat.
Stir well and continue cooking until the meat is done. It found the seasoning and correct if necessary.
When they are ready earlier preparations, assemble the pie. For Istanbul, it should be a first layer of bechamel sauce, a couple of knobs of butter in a pyrex or special baking mould, as seen in the photo.
Then put the pasta sheet. Leaving a gap of a finger approximately between each sheet. The Venezuelan pie is very juicy, so be careful of spaces.
Now put the meat, add a tablespoon of meat on each one of the pasta.
To finish the first layer of the meat pie, add a tablespoon of tomato sauce and topped with some cheese. Make a mixture of the two cheeses and set aside half of the cheese for Gratin finish.
You must now repeat the operation until all the ingredients. Don’t forget to keep separations and be generous with the bechamel sauce.
Finally, after the ketchup, returns to add a generous layer of bechamel and ends with a layer of cheese and the rest of emental cheese.
If you want, you can substitute emental cheese by any cheese that is special for Gratin. It also adds a couple of knobs of butter.
You must cover the pie with aluminum foil and bake in oven preheated to 200 ° C for 30 minutes.
Then, remove the aluminum foil and raise the temperature a few degrees so that you finish Browning.
Last another 5 – 10 minutes and it should be ready. If you still have doubts, you can stick a knife in the lasagna and verify that comes out clean, that will indicate that the pasta is cooked.
We suggest you let stand a couple of minutes, then serving the delicious Venezuelan pie. It is an excellent and food for special occasions and you can accompany it with a rich and fresh salad of tomatoes with goat cheese. Do not stay with the desire to innovate in this preparation, since you can do it with tuna and vegetables.