pastitsio

I was writing about "living in the layers", so I thought I would post a recipe that fit the theme.

Pastitsio is sometimes refered to as "Greek lasagna," but I think that sells it short because it makes it sound derivative. The mixture of pasta and bechamel sauce means they got it from somewhere else, true, but it fits into the palette of Greek cuisine quite nicely.

1 lb thick macaroni
2 lb minced meat
3/4 c grated kefalotyri (made from sheep's milk) or Parmesan cheese (I also like Asiago)
7 T olive oil
8 T of white wine
1 medium sized chopped onion
1 can tomato paste
1 portion béchamel sauce (see below)
salt, white pepper

Partially cook the macaroni in salted water and drain well. Put in a bowl and pour half of the oil over the macaroni. Sprinkle with half of the cheese. Toss and set aside.

With the remaining oil brown the minced meat and the onion. Add the wine, tomatoes diluted in 1 cup of water, salt, pepper then simmer until liquid is absorbed. Remove from the heat and add the remaining grated cheese. Stir all well. Prepare the béchamel sauce. Butter a baking dish. Lay half of the macaroni in the pan. Spread evenly with the meat mixture. Lay the rest of the macaroni on top. Pour the béchamel sauce over them and sprinkle with grated cheese and some melted butter. Bake in a moderate oven for 30 minutes until it turns a golden brown.

Bechamel Sauce (Greek version)

8 T flour
4 T butter
2 quarts milk
2 eggs
salt, pepper, nutmeg

Melt the butter, add the flour, and stir until it acquires color. Add the milk, stirring until it thickens. Finally, add the eggs (beaten), salt, pepper and nutmeg.

Peace,
Milton