Ingredients: |
Ingredients: For the Meat Sauce:
3 T. good olive oil
1 1/2 c. chopped yellow onion (1 large)
2 lbs. lean ground lamb
1/2 c. dry red wine
1 T. minced garlic (3 large cloves)
1 T. ground cinnamon
1 t. dried oregano
1 t. fresh thyme leaves
1/3 c. chopped parsley
1/2 t. sugar
1 bay leaf
Pinch of cayenne pepper
1 can (28 ounces) crushed tomatoes in puree
Kosher salt and freshly ground black pepper, to taste
For the Bechamel Sauce:
1 1/2 c. whole milk
1 c. heavy cream
4 T. (1/2 stick) unsalted butter
1/4 c. all-purpose flour
1/4 t. freshly grated nutmeg
Salt and ground white pepper, to taste
3/4 c. freshly grated Parmesan
2 eggs yolks, slightly beaten
For the Pasta:
1 lb. mini penne (or other desired small pasta)
2 T. olive oil
2 egg whites
1 c. grated Parmesan cheese
For final topping:
1/3 c. grated Parmesan cheese
2-3 T. melted butter
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Directions: |
Directions:To make the meat sauce:
In a large saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the onions and cook until softened and slightly browned, about 5 minutes. Add the garlic and cook for 30 seconds. Add the lamb, increase the heat to medium-high and cook, breaking up the meat, until it is thoroughly browned. Stir in the crushed tomatoes, parsley, salt, pepper, sugar, cinnamon, oregano, thyme leaves, cayenne pepper and bay leaf; bring to a boil. Reduce the heat to low and simmer, uncovered, until most of the liquid has been absorbed and the mixture is a thick meat reduction, about 1 hour, then remove from the heat and discard the bay leaf. Set aside to cool to about room temperature to then assemble the Pistitsio or refrigerate to assemble the Pistitsio the following day.
To make the Bechamel sauce:
Heat the milk and cream together in a small saucepan over medium-low heat until steaming but not boiling. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg and white pepper. Remove sauce from heat. Stir in 3/4 cup of Parmesan cheese. Taste and add salt as desired and allow to cool for 10 minutes. In a small bowl, stir egg yolks and add some of the cooled sauce to temper and not allow the eggs to scramble. Add the egg mixture back into the sauce and stir. Set aside to cool for assembly.
To make the pasta:
Bring a large pot of salted water to a boil and cook the penne to al dente. Drain the pasta, return it to the pot and immediately toss with the olive oil. Add the Parmesan cheese and egg whites; stir well; set aside to cool slightly.
To assemble the Pistitsio:
Grease a deep 9x13-inch baking dish. Preheat oven to 375º. Spread half of the pasta mixture onto the bottom of the prepared baking dish. Layer the meat sauce by spreading the entire mixture on top of the pasta making sure to well cover the pasta and taking the sauce to the edges of the dish. Top with the remaining pasta. Top with the Bechamel sauce making sure to cover the pasta and edges entirely. Sprinkle the 2-3 T. grated Parmesan cheese on top of the Bechamel then drizzle with melted butter. Bake uncovered until the surface of the Pastitsio is browned and bubbling, 45 minutes to 1 hour. Allow to sit for 15 minutes before slicing and serving. Leftovers should be stored, covered, in the refrigerator for up to 4 days. |
This recipe for Pistitsio is from