LISA CRAWLEY TSPN00B
CREMA
1/2 cup butter
8 tbsp flour
4 cup milk
4 each to 6 egg yolks
1/4 tsp nutmeg
1 salt
1 white pepper
PASTITSO
8 oz macaroni (2 c raw), cook and drain
1 tbsp olive oil
MEAT FILLING
1 oz butter
1 1/2 lb beef, chopped
2 tbsp tomato paste
3/4 cup dry red wine
1/2 tsp nutmeg
1 salt
1 freshly ground black pepper
1/4 tsp cinnamon
1/2 cup dried breadcrumbs
1 1/2 cup grated kefalotiri or
1 parmesan cheese
1 large onion, finely chopped
Directions
Preheat oven to 350. Melt 1 oz of butter in lg. skillet and saute
onion til soft and transparent. Add the meat, cook until browned.
Mix tomato paste with wine and add to meat. Continue cooking, adding
nutmeg, salt, pepper, and cinnamon. Cook about 15 min., take off
heat, cool and mix in half the breadcrumbs and half the grated
cheese. Set aside. Do not allow meat to "bulk", keep it separated.
Cook the macaroni in boiling water with oil til soft. Drain and set
aside. Make crema. Stir in 1/4 c. cheese. To Assemble: Grease a
baking dish (LIKE A LASAGNA PAN) and sprinkle it with breadcrumbs.
Spread half the cooked pasta over the bottom of the dish and sprinkle
it with 1/4 c reserved cheese. Spread all of the meat over the pasta.
Pour half the sauce over the meat and spread the rest of the pasta
over it. Sprinkle it with 2 TB. of cheese. Pour the rest of the sauce
on top and smooth with a spatula. Sprinkle with the rest of the
cheese and breadcrumbs and bake in the preheated oven 50-60 minutes.
Let stand 10 minutes before cutting into squares. Serve with Greek
salad and lots of chilled retsina wine. Cooking Classes: 1978.
Servings: 8 servings
Pastitso (Greek Pasta Supreme) Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Academics have tracked the existence of recipes way back into the far past, in truth as far back into history as the Egyptians, and maybe even further. Interesting though that maybe, generally, these early cookbooks were just very simple pictorial instructions for food preparation.
Later on, in The time of the roman empire 25BC a man called Apicius created a number of scripts which described recipes prepared by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of Roman times made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as bay, fennel and dill. During the following few hundred years, the rich families of the West tried to serve the most exotic banquets, and because of this chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. The arrival of television brings us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Pastitso (Greek Pasta Supreme) recipe.
