Re: Greek pasta

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Posted by Ruby Price on January 22, 2000 at 16:08:31:

In Reply to: Re: Greek pasta posted by Lisa Cosma on January 22, 2000 at 13:24:16:

: : I went to a store searching for different ingredients from different countries and purchased a pasta product, on the label in English it says Misko, everything else on the package is in Greek. It says Pastitsio #2 on the back. It's a long tubular pasta, and on the front of the package is a picture of a recipe that resembles lasgna, it looks like it may have a bechamel sauce on top. Can anyone tell me if they have the recipe or if you know what this is. There is a recipe on the back, if anyone can help! Thanks! Ruby
: -----------------------------------------------
: Hi there. Pastitsio is a lasagna style dish. It is basically a meat sauce sandwiched between two layers of cooked pasta with a bechamel sauce poured over the top and baked.

: Pastitsio
: (A Layered Beef or Lamb Casserole)

: 1/3 cup olive oil
: 2 lbs. ground beef or lamb
: 1 large onion, chopped
: 3-4 cloves garlic, minced
: 1- 28 oz. can tomato sauce
: 2 Tsp. ground cinnamon
: 1-1/2 cups grated Parmegiano cheese
: 2-3 sprigs fresh Italian parsley, minced
: 1 sprig fresh oregano leaves, minced
: or 1 tsp. dried oregano

: Brown beef or lamb in dutch oven until done. Add onion and garlic and cook a little more. Add tomato sauce and spices. Let simmer for about one hour. Remove from heat and stir in the parmegiano. (The reason no salt is added is because the cheese has enough salt in it.)

: Cook 1 lb. Cut Ziti pasta or large elbow according to package directions and drain well. Layer half the pasta in a large baking dish. I use a 10 x 15 deep stainless pan. Be sure to allow enough room. Top with the meat mixture. Then add the remaining pasta. Set aside. Up to this point you can prepare the casserole ahead of time, cover it with Saran wrap and refrigerate until ready to make the last layer.

: Prepare the following sauce:

: 1/2 cube of butter
: 4 Tbsp. flour
: 3 cups milk
: 2 cups parmegiano cheese
: 2 beaten eggs
: Dash of white pepper
: 1/2 tsp nutmeg grated

: In a saucepan melt butter. Whisk in flour and pepper. Add milk all at once and whisk until smooth. Cook and stir over medium heat until mixture is thick and bubbly. Stir some of the mixture into beaten egg whisking well. Return egg mixture to saucepan. Cook and stir a little more. Stir in the parmegiano cheese and the nutmeg. Pour sauce over the top pasta layer. Sprinkle with additional parmegiano.

: Bake in a 350 degree over for at least 1 hour or until piping hot and a little golden on top. Let stand 10 minutes before serving. Serves 8-10 people. This can also be eaten cold if it lasts that long!

Thanks Lisa!

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