Post by April B. on Apr 13, 2004 14:27:17 GMT -6
I think there is a large pan of pastitsio sitting on the stove of
every restaurant and taverna in Greece, and no two are exactly the
same. The Greeks usually use a long, hollow pasta similar to
bucatini, but elbow macaroni can be used with equally good results.
Pastitsio
For the meat sauce:
4 Tbs (60 ml) butter
2 medium onions, chopped
1 lb (450 g) ground beef
1 lb (450 g) ground lamb
2 cups (500 ml) tomato sauce
2 cloves garlic, finely chopped
1/4 cup (60 ml) chopped fresh parsley
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) cinnamon
Salt and freshly ground pepper to taste
For the bechamel sauce:
4 Tbs (60 ml) butter
1/4 cup (60 ml) all-purpose flour
3 cups (750 ml) milk
6 eggs, thoroughly beaten
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 lb (450 g) bucatini or elbow macaroni
1 cup (250 ml) freshly grated Parmesan cheese
To make the meat sauce, heat the butter in a skillet over moderate
heat and saute the onion until tender but not brown, about 5 minutes.
Add the beef and lamb and saute until browned. Add the remaining
ingredients and bring to a simmer. Cook covered over low heat,
stirring occasionally, for 30 minutes.
Meanwhile, to make the bechamel sauce, heat the butter in a saucepan
over moderate heat. Stir in the flour and cook for 3 minutes. Stir
in the milk and bring to a boil, stirring frequently. Remove from the
heat and stir some of the milk mixture into the beaten eggs. Stir the
egg mixture into the milk mixture and season with nutmeg, salt, and
pepper.
Cook the pasta in salted water until slightly under-done, about 8
minutes. Drain and place half the cooked pasta in a greased 3-quart
(3 L) baking dish. Sprinkle with half the cheese and spread all of
the meat sauce over the top. Add the remaining pasta, all of the
bechamel sauce, and the remaining cheese. Bake in a preheated 350F
(180C) oven until the top is browned and bubbling, 45 minutes to 1
hour. Let stand at room temperature for 15 minutes before cutting
into serving portions. Serves 6 to 8.
every restaurant and taverna in Greece, and no two are exactly the
same. The Greeks usually use a long, hollow pasta similar to
bucatini, but elbow macaroni can be used with equally good results.
Pastitsio
For the meat sauce:
4 Tbs (60 ml) butter
2 medium onions, chopped
1 lb (450 g) ground beef
1 lb (450 g) ground lamb
2 cups (500 ml) tomato sauce
2 cloves garlic, finely chopped
1/4 cup (60 ml) chopped fresh parsley
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) cinnamon
Salt and freshly ground pepper to taste
For the bechamel sauce:
4 Tbs (60 ml) butter
1/4 cup (60 ml) all-purpose flour
3 cups (750 ml) milk
6 eggs, thoroughly beaten
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 lb (450 g) bucatini or elbow macaroni
1 cup (250 ml) freshly grated Parmesan cheese
To make the meat sauce, heat the butter in a skillet over moderate
heat and saute the onion until tender but not brown, about 5 minutes.
Add the beef and lamb and saute until browned. Add the remaining
ingredients and bring to a simmer. Cook covered over low heat,
stirring occasionally, for 30 minutes.
Meanwhile, to make the bechamel sauce, heat the butter in a saucepan
over moderate heat. Stir in the flour and cook for 3 minutes. Stir
in the milk and bring to a boil, stirring frequently. Remove from the
heat and stir some of the milk mixture into the beaten eggs. Stir the
egg mixture into the milk mixture and season with nutmeg, salt, and
pepper.
Cook the pasta in salted water until slightly under-done, about 8
minutes. Drain and place half the cooked pasta in a greased 3-quart
(3 L) baking dish. Sprinkle with half the cheese and spread all of
the meat sauce over the top. Add the remaining pasta, all of the
bechamel sauce, and the remaining cheese. Bake in a preheated 350F
(180C) oven until the top is browned and bubbling, 45 minutes to 1
hour. Let stand at room temperature for 15 minutes before cutting
into serving portions. Serves 6 to 8.