Directions: |
Directions:Kima:
Lightly sauté onions in a few tablespoons of olive oil. Add ground meat, and break meat up with the back of a spoon. As the meat browns, add salt, pepper, a good dusting of cinnamon, a generous sprinkling of nutmeg, a few shakes of allspice, and cinnamon sticks. After meat has completely browned, add a few glugs of wine, and crushed tomatoes. Let boil a little bit, then turn heat down, cover, and simmer for 45 minutes. Take lid off and continue to cook for another 15-30 minutes, depending on desired level of liquid.
Macaronia:
While the meat simmers, bring a salted pot of water to a boil. Cook macaronia according to package directions. Drain, and set aside.
Crema:
Warm milk over medium-low heat, until it’s about room temperature. In a separate pot, over medium-low heat, melt butter. Add flour, 1T at a time, to make a roux. Cook roux for about two minutes, whisking constantly. If roux gets too thick before it's done cooking, add a little milk. If it's too loose, add a little more flour.
After roux cooks for two minutes, slowly add warmed milk, continuing to whisk. Stirring regularly, continue to cook until mixture is thick, and coats the back of a spoon well (possibly opaquely). Remove from heat, and spoon a cup or so into the bowl of egg yolks, to temper the yolks. Whisk egg/cream mixture back into the pot. Add salt and pepper to taste, and a dash of nutmeg.
Assemble and cook pastitsio:
Oil a rectangular dish (or two, depending on size). In a bowl, toss macaronia, kima, and a generous amount of grated mitzithra. Pour into pan, and add some more mitzithra on top. Pour crema over the noodles, getting every nook and cranny. With a fork, gently poke down into the underlying layer of noodles/meat, so that the crema penetrates the layer. With a spoon, add the beaten egg on top of the crema, and spread it out.
Place in 375 degree oven for 30-45 minutes, until golden on top. Let cool for 10-15 minutes, and enjoy! |
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