8 servings
CREMA
1/2 c Butter
8 tb Flour
4 c Milk
4 ea To 6 Egg Yolks
1/4 ts Nutmeg
Salt
White Pepper
PASTITSIO
8 oz Macaroni (2 c raw);cook and drain 1 tb Olive oil
MEAT
FILLING
1 oz Butter
1 1/2 lb Beef; chopped
2 tb Tomato paste
3/4 c Dry Red Wine
1/2 ts Nutmeg
Salt
Freshly ground Black Pepper
1/4 ts Cinnamon
1/2 c Dried breadcrumbs
1 1/2 c Grated Kefalotiri OR Parmesan Cheese
1 lg Onion; finely chopped
Preheat
oven to 350. Melt 1 oz of butter in lg. skillet and saute onion
til soft and transparent.
Add the
meat, cook until browned. Mix tomato paste with wine and add to
meat. Continue cooking, adding nutmeg, salt, pepper, and cinnamon.
Cook about 15 min., take off heat, cool and mix in half the breadcrumbs
and half the grated cheese. Set aside.
Do not
allow meat to "bulk", keep it separated.
Cook the
macaroni in boiling water with oil til soft. Drain and set aside.
Make crema.
Stir in 1/4 c.cheese.
To Assemble:
Grease a baking dish (LIKE A LASAGNA PAN) and sprinkle it with breadcrumbs.
Spread half the cooked pasta over the bottom of the dish and sprinkle
it with 1/4 c reserved cheese. Spread all of the meat over the pasta.
Pour half the sauce over the meat and spread the rest of the pasta
over it. Sprinkle it with 2 TB. of cheese. Pour the rest of the
sauce on top and smooth with a spatula. Sprinkle with the rest of
the cheese and breadcrumbs and bake in the preheated oven 50-60
minutes. Let stand 10 minutes before cutting into squares.
Serve with
Greek salad and lots of chilled retsina wine.
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