Wednesday, March 21, 2007

Pastitsio, from Nastia

My big fat Greek Pastitsio recipe

(imperial measures are editor's estimates)

500gr (16oz) of really big pasta (Spaghetti No 1 or penne) I prefer Penne because it’s easier to cut

¾ kilos (1.65lbs, or 1lb 10oz) Minced meat, one quarter kilo (1/2 lb) of pork and half a kilo (1 lb) of beef (No lamb)

About 350 gr (12oz) tomato sauce (if you can make it yourself from fresh tomatoes even better.

Two large onions finely chopped

Two tablespoons of margarine and some olive oil

For Beschamel Cream

Two fresh eggs

About four full tablespoons of flour

500 gr (about 18oz, a little over a pint) fresh milk

One tablespoon of margarine




Bay leaves

Some hard cheese to put on top


Boil the spaghetti in salty water until al dente put a table spoon of olive oil in, strain spaghetti but keep moist separate in half.

Put the margarine and onions in a pot stir fry until they get brownish, add mincemeat and stir fry until there are no clots (must look almost cooked) add tomato, salt, pepper, some cinnamon, two bay leaves and a glass of water and cook until there is more mince than water (cooking time differs) Remove the bay leaves.

On a medium size pan put half of the spaghetti at the bottom, then all the mince and then the other half

In a small pot put margarine to melt and then add flour cook a little and then add milk start stirring at the same direction until it gets creamy (must be a little thick ) take off the stove and put the eggs in a plate mixing well.

Add a table spoon of the cream to the eggs, stir a little and then put the mix back in the cream. Stir until it becomes a soft and nice cream.

Put the cream on top of the spaghetti and add some cheese crumbs on top. Prefer a hard cheese such as parmesan. Bake until the top gets brown and enjoy. (Not very hot oven about 180C (350F))

We like red wine along and tomato salad with feta cheese and olives.

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