For the first (and actual) birthday dinner, I made James Greek Pastitsio. He always loves baked pastas, and this one is a really great, lighter version compared to your typical Italian-style baked pastas. We tried it a few years ago at a Greek restaurant in Wisconsin, and I was very happy to hear that my second take at it was way better then what we had at that restaurant.
Pastitsio: a greek or Middle-Eastern baked pasta dish including pasta, meat sauce, and béchamel sauce; translated literally to mess or scramble.
serves 6-8
3/4 lb macaroni, or other small & tubular pasta
1 stick of butter
1 lb ground meat (I use lean, ground turkey to keep it low fat)
1/2 onion, diced
2 cloves garlic, minced
Salt & Pepper
Handful of flat-leaf parsley, chopped
1/2 c dry white wine (I use Sauvignon Blanc)
1 lb tomatoes, diced
4 eggs
3/4 c flour
4 c milk, heated
1 tsp nutmeg
1/2 c. shredded Gruyère cheese
1/2 c. shredded Mozzarella cheese
- Cook pasta in salted water. Drain and toss with 1 tbsp butter. Place in large baking dish.
- Heat large skillet and brown meat, onion, and garlic. Season with salt and pepper.
- Add flat-leaf parsley, white wine, and tomatoes. Cover and simmer over medium heat for 10 minutes.
- Cool completely and add two egg whites. Reserve egg yolks for later.
- Layer meat on top of pasta in baking dish.
- Melt remaining butter in large saucepan. Add the flour to make a roux, whisking to combine. Cook for 3 minutes. Add warm milk, and whisk to combine with roux. Season with nutmeg, salt, and pepper. Heat to a boil.
- Remove from heat and stir in 1/3 cup of each of the cheeses. Stir in reserved egg yolks and two remaining eggs.
- Pour over meat in baking dish. Bake for 30 minutes at 375 degrees. Top with remaining cheese and bake for an additional 15 minutes, or until browned.
- Let it sit for 15-20 minutes before cutting and serving.
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