"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Patitso Recipe

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This recipe for Patitso, by , is from Activity Directors Collaborate in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Irene Petrakis Monroeville, PA
Added: Wednesday, September 30, 2009


1 1/2 lb ground lamb, turkey, beef or just lamb
1 med. onion chopped fine2 cloves garlic minced
1 8 ounce can tomato sauce
1/2 tsp cinnamon
salt and pepper to taste

1 lb lrg elbows, ziti, or petrecelli, cooked al dente'
tossed with 4 tsp butter
1/2 C milk
salt and pepper

Cream Sauce
6 Tsb Butter
1/ cup flour
4 cups warm milk
4 beaten eggs
1/ cup romano cheese

bake 375 30 - 35 minutes

saute meat and onion until browned. add garlic, add tomato sauce and simmer 5 minutes, remove from heat add cinnamon, salt and pepper set aside.

melt butter in large sauce pan, add flour to for a roux, slowly add warmed milk whisking and stirring to keep smooth. cook unitl thickens, beat eggs in bowl slowly add milk mixture, to eggs, 1/2 cup at a time stirring to mix. add cheese set aside.

grease a 9 x 13 pan. pour half of the pasta mix in pan. top with meat sauce. layer remaining pasta evenly, sprinkle with grated cheese. bake till top is lightly browned.
let sit 15 minutes before cutting into squares.




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