I had chance to stop over in Athens on the way to Dublin. A beautiful friend of mine hosted me for a few days. The weather was fine and we ate well thanks to her mama! I jotted a few notes down in the kitchen while I was there and I have for you, dear readers and friends alike, an authentic Greek recipe for Pasticcio. (which is, loosely, a bake of meat, noodles, veggies and cream.)
What you need:
cinnamon, fennel, salt, pepper, cummin, parsley
butter, flour, 2 eggs olive oil, whole milk,
can of diced tomatoes,
one large red onion,
1/2 Kilo of ground beef,
A package of Macaroni noodles
2 glass, medium sized baking dishes
- Bring a pot of lightly salted water to boil and add whole package of Macaroni
- Dice red onion
- Chop fennel and Parsley
- preheat oven to 250C
- Heat pan with 5 spoons of olive oil on medium high heat.
- Add diced red onions when the pan and oil is to temperature.
- After 5 minutes add parsley, fennel and beef. Stir.
- Add can of diced tomatoes with 2 cans of water. Stir.
- Mix in 1tsp Cinnamon, dash salt, sprinkle of pepper.
- Cover and allow to cook for another 10-15 minutes, checking so that the water is about removed
- If Macaroni is finished, strain, rinse and put to the side.
- Turn heat off on pan and allow to sit on burner to remove any more water.
- Now, make a bechamel:
- crack and beat 2 eggs in a seperate bowl
- add 100 grams of butter to a medium sized sauce pot on the stove.
- add 3-4 cups of whole milk
- Add 1 cup of flour
- beat it to a smooth pourable consistency over low heat.
- Slowly add eggs, a pinch of salt and a 1tsp of cumin. beat and mix.
- Grease the two glass baking dishes with olive oil
- place macaroni in both as a bottom layer being sure to leave half of the mac. for the top layer.
- taking the pan, add the meat and veggies ontop of the bottom noodle layer.
- Add a top layer of noodles
- Coat that soon to be pasticcio with your bechemal
- Place it in the preheated oven in the middle rack for aprox 40 minutes.
- Allow to cool for 20 minutes when finished.