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
It is possible to read the history of written recipes far back into distant history, certainly as far back as the early Egyptians, and quite possibly further than that. Interesting though that is, generally, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe in existence, according to academics are some clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later, we find two interesting books dating from the fourteenth century ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of meals cooked for the rich people of the period. For the decades that followed, the powerful and wealthy competed with each other to serve the best banquets, and as a consequence, the best chefs and their recipe collections were at a premium. However, it was during the 1800s that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes of the day. By the time we get to the 1900s, cookbooks are in high demand, due to more people being able to read, people having increased free time and having more disposable income. The arrival of television gave us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Pastitso (Greek Pasta Supreme) recipe.
