I'm returning to the casseroles. I have one left in this section and then I'll begin the vegetable dishes.
Please follow along if you would. Kidding.
This one is pretty long so have a seat.
By the by, if you enjoy Greek food, have a look over there on the right and click on the free cookbook link. One of them is an Authentic Greek Cookbook.
PASTITSIO
Greek Casserole
Meat Filling:
- 2 large finely chopped onions
- 2 finely chopped garlic cloves
- Tbsp. olive oil
- 1 lb. lean ground beef
- 1 lb. ground lamb
- 3 oz. tomato paste
- 1 cup dry red wine
- ¼ tsp. grated orange zest
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- salt and pepper to taste
- 2 well beaten eggs
- 1½ cups grated Kefalotyri or Parmesan cheese
- ¼ cup fine bread crumbs
- 1 lb. elbow macaroni or ziti
- 3 Tbsp. butter
In a large skillet saute onions and garlic in olive oil.
Crumble meat into pan and fry until pinkness is gone. Drain out the fat from the skillet.
Stir in the tomato paste, wine, and spices.
Bring to a simmer and cook, covered, until all the juices have been absorbed. This takes about 45 minutes. Stir occasionally to keep mixture from sticking to the skillet. Remove the mixture from heat.
After thoroughly cooled, stir in eggs, cheese, and bread crumbs.
Cook macaroni according to package directions, al dente.
Drain thoroughly and toss with butter.
Cover and set aside while preparing Cream Sauce.
- 8 Tbsp. butter
- 7 Tbsp. flour
- 1 quart warm milk
- 4 egg yolks
- 1½ cups grated Kefalotyri or Parmesan cheese salt and pepper to taste
Topping:
- ½ cup fine bread crumbs
- grated nutmeg
- butter
Melt butter in large heavy sauce pan.
Stir in flour and heat until roux is no longer floury but NOT BROWN.
Gradually pour in the warm milk, stirring continually. Bring mixture to a bubble and simmer until it thickens. Stir continuously to prevent scorching. Remove from heat.
Add salt and pepper to taste.
Stir some of the sauce into the beaten yolks to warm them. Whisk the yolks into the sauce.
When the sauce has cooled, add the grated cheese.
Butter a baking dish (12 x 9 pyrex) and sprinkle a little bread crumbs on the bottom.
Cover with the meat filling.
Pour half of the cream sauce over the meat.
Pour macaroni on as the next layer spreading it out evenly.
Pour the rest of the sauce over the macaroni.
Sprinkle the casserole with about ½ cup bread crumbs.
Sprinkle a little nutmeg and dot with butter.
Bake at 350° for about 1 hour or until casserole is set and top is golden brown.
Best if you let it sit for about 15 minutes before cutting. Serves 6 to 8.
hmmhmm GOOD!
