1 lb ziti
1 lb chopped meat
3/4 lb feta cheese, crumbled
2 tsp grated parmesan cheese
6 eggs, beaten
1 1/2 sticks butter or margarine
2 heaping tbsp. cream cheese
2 tbsp tomato paste
1/2 tsp salt
1/4 tsp pepper
Directions
Par-boil ziti then drain. Meanwhile, brown chopped meat with 1/2
stick butter and tomato paste. Add salt and pepper. Add remaining
ingredients (except eggs) and let mixture cool completely. Then add
eggs. Grease a 13x9 inch pan and pour mixture (with ziti) into pan.
Bake at 350 degrees for 60 minutes or until lightly browned.
Servings: 4 servings
573762 Pastichio (Greek Lasagna) Recipe brought to you by Recipe Ideas
Categories: Italian; Lasagna; Pasta
The History of Recipes
Historians have tracked the existance of recipes way back into the far past, in fact as far into history as the ancient Egyptians, and possibly even further. Having said that, in the main part, these early records were just very simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to academics are some ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. During the time of the Roman Empire a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, main course and desserts, something that is very familiar to us today. Aspicius describes how the early Romans were skilled in the use of many different herbs and spices, including some familiar names for example thyme, rue and parsley. As our culinary historical trip moves on a few more years we have some books which date from the 1300s - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are not about the spicy food that appears on menues today, but rather descriptions of the types of food prepared for the upper classes of the period. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, such as coriander, parsley, and rosemary. These new foods and spices was responsible for an increase in books on cooking, some of which still exist in private collections. By the arrival of the 20th century, cooking books are greatly in demand mostly due to higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this 573762 Pastichio (Greek Lasagna) recipe.
