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
Experts have traced the existence of recipes way back into history, certainly as far into history as the early Egyptians, and possibly even further. Interesting though that is, mostly, these old recipes were just very simple pictorial instructions for food preparation.
In an interesting twist, the oldest recipe found, according to experts is a series of ancient tablets in 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 anyone who drank it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius created a number of scripts describing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. This early Roman chef recounts how the cooks of his times were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern chefs like thyme, fennel and dill. Continuing our culinary historical journey, we have a couple of interesting recipe books which appeared in the 1300s - a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are nothing to do with the indian food that is popular today, but instead descriptions of the types of food on the menus of the rich people of the period. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the Middle-East, such as coriander, basil and rosemary. These new spices and herbs prompted an outbreak in recipe publications, many of which are now in academic collections. When we get to the twentieth century, cooking publications were in high demand, mostly as a result of increased literacy, more spare time and disposable income. |
We hope you enjoy this 573762 Pastichio (Greek Lasagna) recipe.
