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 traced the existance of recipes way back into the far past, in fact as far back into recorded history as the early Egyptians, and maybe further still. In practice though, mostly, these old cookbooks were just very simple hieroglyphic recipes for meal preparation.
During Roman times around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and afters, something we still use today. Additionally, he recounts how the early Romans made use of a wide range of spices and herbs, including some familiar names like thyme, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including basil and rosemary. The introduction of these new tastes was responsible for an eruption in manuscripts on cookery, most of which are now in academic collections. By the arrival of the 20th century, cooking books are greatly in demand due to higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Pastitso (Greek Pasta Supreme) recipe.
