Pastichio

Standard

Pastitsio is very similar to a greek lasagna. this is basically the recipe from the Parthenon restaurant in chicago with a few changes. this recipe takes a while to prepare but is oh so worth it.  1 1/2 pounds of cheese,1 lb of butter and 2 lbs of meat, this is not a low fat low calorie dish.

Bechamel sauce (recipe follows)
1 lb ziti or penne pasta
1 lb grated parmesan,romano or kefalotiri cheese (kefalotiri preferred but parm or romanao can subsitute)
2 eggs beaten
1/2 lb softened butter cut into small pieces
1/4 tsp ground nutmeg
6 Tbsp olive oil,divided
1 lb ground lamb
1 lb ground beef
1 onion small dice
1/2 cup white wine
4 roma tomatoes,diced
1 Tbsp tomato paste
1 tsp ground oregano
1/4 tsp ground allspice

prepare the bechamel sauce and set aside (recipe below)
preheat the oven to 350
cook the pasta according to the package directions and drain well
pour into a large mixing bowl and add the butter,eggs and 1/2 the cheese. stir to mix well,set aside
heat 4 Tbsp olive oil in a large skillet. add the ground beef and lamb and cook until brown. drain the fat and add the onion. cook 4 minutes. add the wine and cook 5 minutes.add the tomatoes,tomato paste,oregano and allspice. cover and cook 15 minutes over medium heat.

pour the meat mixture into the pasta mixture and blend well
Pour the remaining 2 Tbsp olive oil into the bottom of a 9×13 baking dish and coat the bottom.
sprinkle 1/3 of the remaining cheese over the oil.
pour the pasta into the dish. sprinkle 1/3 of the remaining cheese over the top.

bake at 350 for 15 minutes
lower the oven temperature to 325
spread the bechamel over the top. sprinkle the remaining cheese over the top. 
bake at 325 for 35-45 minutes until golden brown

Bechamel sauce

2 cups milk
1/2 lb butter
1/2 cup cornstarch
1 tsp ground nutmeg
1/2 lb grated parmesan,romano or kefalotiri cheese (kefalatori preferred but the others can substitute)
2 beaten eggs (room temperature)

In a small saucepan scald the milk.
in another saucepan mellt the butter
gradually add the cornstarch milk and nutmeg whisking continuously
add the cheese and stir to combine.
set aside to cool
when cool stir the eggs into the mixture.

 

 

This recipe serves 6-8

 

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