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
It is quite feasible to prove the history of transcribed cooking instructions back into distant history, at least as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, mostly, these old cook books were just simple hieroglyphic instructions for meal preparation.
In fact, the oldest recipe in existence, according to food historians is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Progressing into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a very modern way of dining. This early Roman chef informs us how the Roman chefs made use of many different aromatic flavours, including many that are still in use today for example thyme, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from Arab countries, including spices such as parsley, basil and rosemary. These new foods and tastes prompted a surge in publications on food, most of which still exist in private libraries. For the centuries that followed, the wealthy families of Europe competed with each other to serve up the most extravagent banquests, and as a consequence, chefs and their collection of recipes were at a premium. However, it wasn`t until the 1800s that fine cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes common in their social group. The introduction of the TV brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this 573762 Pastichio (Greek Lasagna) recipe.
