Pastitsio - Cypriot Baked Pasta |
|
 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
This dish uses a long tubular pasta similar to rigatoni. Ingredients:
750 g beef, ground |
1 onion, diced |
2 sticks celery, diced |
30 ml olive oil |
130 ml red wine |
450 ml tomatoes, passata |
1 tablespoon cinnamon |
400 g pastitsio pasta |
2 teaspoons butter |
1/2 cup kefalotiri, grated |
1 cup unsalted butter |
1 cup flour |
1 quart milk, warmed |
8 egg yolks, beaten lightly |
1/4 teaspoon nutmeg, ground |
Directions:
1. Heat oil in a pan and saute the onion and celery for about 10mins.
2. Add the meat and brown for 5 minutes Add the wine and cook a further 5 minutes.
3. Add the tomato passata, cinnamon and season. Cook a further 30mins. Set aside.
4. Preheat the oven to 180°C.
5. Cook the pasta in large pan of salted water. Drain and run under cold water.
6. Butter a deep baking dish and layer the pasta and then pour over the meat. Place in refrigerator.
7. Make the bechamel sauce by gently heating the milk . Remove from heat. In a pan melt the butter and add the flour and cook until slightly golden.
8. Slowly add the milk into the butter/flour mix. Do this off the heat and use a whisk to make a smooth sauce. Cook over a low heat until thickened. Cool slightly. Beat in eggs and add the nutmeg.
9. Pour this over the meat and sprinkle with Kefalotiri cheese.
10. Bake for 45 minutes.
|
|