Aromatic Greek favorite, pastitsio, provides a sharp, particular taste

Last month, we attended a Les Dames d’Escoffier South Florida fund-raising eventuality desirous by a “Aegean Secrets” Greek cooking that several of a members participated in during a James Beard House in New York. It got me meditative about my favorite Greek dish, pastitsio, a robust stew of layered pasta, belligerent lamb or beef in tomato sauce, and a bechamel salsa commanding that bakes adult browned and crispy.

It is mostly called “Greek lasagna.” This is a favorite categorical plate served during weddings and during a holidays in Greece and Cyprus, nonetheless versions of pastitsio can be found in Malta and Egypt.

The standard Greek chronicle is done with tubular pasta, like penne or ziti, and is enriched with feta cheese, that provides a pointy particular taste. The dish owes a abounding season to savoury spices and spices like cinnamon, sumac, oregano and mint.

A vegetarian pastitsio done with sautéed cubes of eggplant in place of a beef is only as tasty as a normal kind. This plate requires some public work — layering a beef sauce, pasta, bechamel. But once a components are made, a rest is easy.

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For a ideal texture, cook a pasta 2-3 mins reduction than a package instructs so it doesn’t get tear-jerking after baking. Pastitsio might be prepared in allege — only arrange a reduction in your baking dish, cover firmly and cold for adult to dual days or solidify for adult to 3 months. If frozen, unfreeze before baking. For even slices, let a pastitsio cold down before slicing into squares.


Adapted from The Food 52 Cookbook, Volume 2 by Amanda Hesser Merrill Stubbs and a Food 52 community, HarperCollins Publishing ($30.00). Recipe submitted by www.therunawayspoon for

The belligerent beef and tomato salsa in this pasta plate indicate to a dark, sour fruit of a Tempranillo grape from Spain’s Rioja segment such as Marques de Teran Crianza 2012 ($16.99). It also works good with a tawny bechamel topping.

1 bruise dusty penne or ziti

1 tablespoon unsalted butter

2 pounds belligerent lamb

2 middle onions, chopped

½ crater dry red wine

One 6-ounce can tomato paste

1 teaspoon belligerent cinnamon

1 tablespoon dusty oregano

½ teaspoon belligerent sumac (optional)

1 teaspoon dusty packet (optional)

Salt and creatively belligerent black pepper

Bechamel Cheese Sauce

6 tablespoons unsalted butter

½ crater all-purpose flour

3 cups whole milk

⅛ teaspoon cayenne pepper

¼ crater creatively grated Parmesan cheese

6 ounces feta cheese, crumbled

Cook a pasta in a vast pot of hot pickled H2O until only al dente, about 3 mins reduction than a package directions. Drain, send to a bowl, and stir in a butter to forestall sticking. Set aside.

Meanwhile, prepare a lamb in a vast sauté vessel over middle heat, violation it into pieces, until no longer pink, about 8 minutes. Add a onions and cook, stirring occasionally, until soothing and translucent, about 5 minutes.

Transfer to a colander and shake good to empty a fat. Return a lamb and onions to a pan, supplement a wine, and prepare over middle feverishness until many of a glass has evaporated. Stir in a tomato paste, and prepare for a minute. Add a cinnamon, oregano, sumac, and mint, if using, and 2 cups of water. Simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season to ambience with salt and pepper. Set aside to cool.

To make a cheese sauce: Melt a butter in a middle saucepan over middle heat. Whisk in a flour until incorporated, about 30 seconds. Add a divert in a delayed solid stream, whisking constantly so there are no lumps. Cook, whisking mostly until a reduction is thick and bubbly and coats a behind of a spoon, 5 to 7 minutes. Stir in a cayenne and Parmesan. Remove from a heat.

Heat a oven to 350°F. Grease a 9 x 13-inch baking dish.

Add a pasta to a lamb reduction and stir to combine. Toss in a feta and stir to combine. Spoon a reduction into a greased baking dish. Spread a cheese salsa over a pasta mixture, smoothing a tip with a behind of a spoon. Bake until browned on tip in spots, 25 to 30 minutes. Turn feverishness adult to 450°F for an additional 10 mins for a thick toasted-béchamel cap.

Remove from a oven and concede to cold for about 15 mins before serving.

Yield. 8

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