Table Talk
Pastitsio
Greek food can feel a bit intimidating to anyone who hasn't been exposed to it's delicious flavors. I'm a big fan, particularly because I love lamb, but also love other things common in Greek cooking: lemon, garlic, artichokes, oregano, wine. Recently, I came across a recipe for Pastitsio, which I've sometimes heard referred to as Greek Lasagna. It's similar to Italian lasagnas in that it is a pasta casserole. But it incorporates a white sauce, and instead of the commonly used basil and oregano, it uses the surprising cinnamon, allspice & nutmeg. This recipe that I used called for either ground beef or lamb, but I just had to use lamb, of course. The pairing of lamb with cinnamon is fantastic.
* Exported from MasterCook *
Pastitsio
Recipe By :Elisa Kampoures- PCN
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 tablespoons butter -- 2 tablespoons very soft
8 tablespoons flour
6 cups light cream -- warmed
2 cups chicken broth -- warmed
1 cup Parmesan or Kefalotiri cheese -- grated
salt
pepper
2 medium onions -- chopped
2 pounds ground lamb -- or beef
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup tomato sauce
1/4 cup white wine
1 pound elbow macaroni or flat end cut ziti -- cook al dente
3 eggs
3/4 cup parmesan cheese -- grated
Preheat oven to 350 degrees.
Prepare sauce: In saucpan melt 12 tablespoons butter, gradually stir in flour and cook, stirring until you have a thick paste and is light golden color.
Stir in cream and broth, small amount at a time, stirring constantly until medium thick and smooth.
Stir in 1 cup grated cheese, salt and pepper and heat until cheese is melted.
Prepare meat: In a large saute pan, melt 2 tablesppons butter and cook onions until they are soft. Add the meat, breaking up with a fork, cooking until well browned.
Drain fat from pan and stir in cinnamon, nutmeg, allspice, salt, pepper, tomato sauce and wine.
Simmer uncovered for 15 minutes and set aside
Cook pasta to very al dente
Beat together eggs, 1/2 cup parmesan cheese and 2 tablespoons soft butter. Mix well with pasta.
Assemble: Butter a 9x13 baking dish. Spoon 1/2 pasta mixture into baking dish. Spoon some of the cream sauce over the pasta and add all of the meat mixture over sauce.
Spoon some more cream sauce over the meat.
Add remaining pasta.
Pour remaining cream sauce over the macaroni, so there is a nice layer of sauce on top.. ***There may be some sauce left over. This sauce recipe is doulbled.
Sprinkle with remaining parmesan cheese.
Bake for 45-60 minutes until bubbling. Cool 30 minutes before cutting.
Description:
"""Greek Style Lasagna"""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 838 Calories; 62g Fat (66.7% calories from fat); 29g Protein; 41g Carbohydrate; 2g Dietary Fiber; 238mg Cholesterol; 737mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 10 1/2 Fat; 1/2 Other Carbohydrates.
