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Pastitsio Recipe

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This recipe for Pastitsio, by , is from Recipes from Yiayia's kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, October 2, 2009


Meat Sauce:
2 pounds ground beef – extra lean
1 large onion – finely chopped
2 garlic cloves – finely chopped
2 bay leaves
1 ripe tomato – peeled
5 whole cloves
¼ teaspoon cinnamon
½ teaspoon sugar
1 large can tomato sauce
100 ml olive oil
oregano to taste
salt and pepper to tast

I package noodles – penne or pastitsio
3 egg whites – well beaten
1 cup cheese– tira, graviera, parmesan or asagio
¼ pound butter

Bechamel Sauce:
¼ cup flour
3 oz butter
3 cups milk
salt and pepper to taste
3 egg yolks
cheese to taste – tira, graviera or asagio

Meat sauce:
In large sauce pot soften onion and garlic in oil.
Add kima and brown with garlic and onion.
Add rest of ingredients and boil 20-30 minutes, low heat until thick.
Taste to add herbs.

Pre-cook noodles until al-dente. Stir in butter and allow to melt. Add egg whites, cheese and mix (gets sticky).

Bechamel sauce:
Place flour, butter and milk in saucepan and cook over medium heat until thick enough to stay atop noodles and sauce.
Add salt and pepper, egg yolks and cheese while off of heat.

In large casserole layer noodles, meat sauce then béchamel.
Cook at 350* for 45 minutes.




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