"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 08-31-2009, 08:23 AM   #1
Sous Chef
 
les's Avatar
 
Join Date: Jan 2009
Location: London, England
Posts: 505
Pasticcio

When we visit Italy, this is one of the tastiest meals I've eaten. Usually served up in a small Trattoria, rather than the more expensive Ristorante. I make it with fresh pasta as the Italians do, but with a low fat sauce, it still turns out extremely yummy! You can either eat hot out the oven of leave overnight and have cold for lunch or a picnic the next day. If you can't get creme fraiche you can use yoghurt for the sauce. If you're not worried about the calories use a bechamel sauce.





Serves 4
Prep Time 10 mins
Cooking Time 30 mins
Ingredients
For the Sauce

1 Onion, thinly sliced
1 Red (bell) pepper, deseeded and chopped
2 Large cloves garlic, finely chopped
2 Tbsp Extra virgin olive oil
500g/1lb beef mince
400g/14oz Tinned tomatoes
Couple of splashes of dry white wine
2 Tbsp Fresh parsley, chopped
Pinch of dried oregano
60g/2oz Anchovies, drained and chopped

For the Topping

300ml/½ pint Crème fraiche
3 Large free range eggs
Pinch of nutmeg
60g/2oz Parmesan cheese, grated


For the Pasta

250g/8oz Fresh Fusilli
150ml/5oz Crème fraiche

Method

Make the sauce first
Heat the oil in a large wok and add the onions and pepper, cook for 3-4 minutes on a medium heat
Add the chopped garlic and cook for a minute
Add the beef mince and cook for a few minutes until browned
Add the tomatoes and a couple of splashes of dry white wine, stir
Bring to the boil and loosely cover, simmer for about 25 minutes
Stir in the anchovies, chopped parsley and season with freshly grated black pepper and a little salt
Turn off the heat, but cover and leave on the hob
Bring a large pan of water to a rolling boil, add a splash of extra virgin olive oil and add the pasta
Cook according to the instructions on the pack, usually 3-4 minutes
Drain and stir in 150ml of crème fraiche
Put to one side, and make the topping
Whisk together the remaining crème fraiche, eggs and nutmeg
Grease an 8 inch/203mm/20.3cm casserole dish
Spoon in half the mince mixture, then half the pasta mixture
Repeat the process
Pour over the topping
Sprinkle the grated parmesan cheese on top
Bake in a preheated oven for approx 30 minutes
Take out and pop under the grill to brown off the top


Equipment

8 inch/203mm/20.3cm casserole dish
Large saucepan
Electric blender or whisk

Shopping List

1 Onion
1 Red (bell) pepper
2 Large cloves garlic
2 Tbsp Extra virgin olive oil
500g/1lb beef mince
400g/14oz Tinned tomatoes
Dry white wine
2 Tbsp Fresh parsley
Dried oregano
60g/2oz Anchovies
450ml/1 pint Crème fraiche
3 Large free range eggs
Nutmeg
60g/2oz Parmesan cheese
250g/8oz Fresh Fusilli

__________________

__________________
Cooking with the Joneses
les is offline   Reply With Quote
Old 08-31-2009, 09:30 AM   #2
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Looks & sounds delicious. Although I'll be subbing in ground turkey for the beef, will definitely be making this one soon. Thanks!
__________________

__________________
BreezyCooking is offline   Reply With Quote
Old 09-02-2009, 09:31 PM   #3
Head Chef
 
Saphellae's Avatar
 
Join Date: Mar 2008
Location: Kingston, Ontario
Posts: 1,611
I LOVE this dish. My fiance's mother was born on a small island in Greece... I can never compare to her cooking.. this is one thing I really want to try! Hers is amazing.
__________________
Saphellae is offline   Reply With Quote
Old 10-12-2009, 10:16 PM   #4
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I have only had the Greek version of this dish (by the same name), and it included cinnamon (I've never made it). It used to be a camping staple for our first night out when a group of gals used to go camping when I was single. One woman's mother (Greek) would make a batch and it was good cold or even luke-warm.
__________________
Claire is offline   Reply With Quote
Old 10-20-2009, 10:47 PM   #5
Senior Cook
 
pot clanger's Avatar
 
Join Date: Apr 2008
Location: In a van, down by the river.
Posts: 254
You said "tinned". I love that! ; )
__________________
Before you criticize someone, you should walk a mile in their shoes. That way, when you criticize them, you're a mile away... and you have their shoes.
pot clanger is offline   Reply With Quote
Old 10-20-2009, 11:38 PM   #6
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
Crème fraiche... a soured cream containing 28% butterfat.

Well, I get the "not as knowledgeable as I thought I was" prize!

Thought this was just a fancy way of saying cream.

Crema Mexicana is said to be a substitute, I have seen that, so if
I can't find creme fraiche, I am still good to go. I intend to make this
for dinner tonight. :)

Although that Prep Time of 10 minutes is a joke. TEN MINUTES? hahahahaha
(I would never make it on Chopped... not enough time to cook.)
__________________

GrillingFool is offline   Reply With Quote
Old 10-21-2009, 05:29 AM   #7
Sous Chef
 
les's Avatar
 
Join Date: Jan 2009
Location: London, England
Posts: 505
Quote:
Originally Posted by pot clanger View Post
You said "tinned". I love that! ; )
don't tell me...you say canned? lol
__________________
Cooking with the Joneses
les is offline   Reply With Quote
Old 10-21-2009, 05:41 AM   #8
Sous Chef
 
les's Avatar
 
Join Date: Jan 2009
Location: London, England
Posts: 505
Quote:
Originally Posted by GrillingFool View Post
Crème fraiche... a soured cream containing 28% butterfat.

Well, I get the "not as knowledgeable as I thought I was" prize!

Thought this was just a fancy way of saying cream.

Crema Mexicana is said to be a substitute, I have seen that, so if
I can't find creme fraiche, I am still good to go. I intend to make this
for dinner tonight. :)

Although that Prep Time of 10 minutes is a joke. TEN MINUTES? hahahahaha
(I would never make it on Chopped... not enough time to cook.)
I haven't seen Crema Mexicana, but I would like to know how the finshed dish comes out...prep time was really 10 mins, opening the tins & chopping the garlic etc, I do have an electric can opener though, so while that's working...I'm chopping..I don't count getting the ingredients out of the cupboard or fridge though...I have made this lots of times too...send me the photo's if you can, hope you enjoy..
__________________
Cooking with the Joneses
les is offline   Reply With Quote
Old 10-21-2009, 09:09 AM   #9
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
Well, I guess that 25 minutes to cook the sauce before the 30 minutes of cooking the dish, and the time it takes assembling it all doesn't count.
So its 10 minutes to chop and mix.
Then half an hour of sauce cook time that goes into limbo, then more limbo time assembling the dish, THEN a recorded 30 minutes of cook time.
But that's OK by me, because I like to putz and prep and such. :)

OR am I missing something in my interpretation?

(I've noticed that MANY recipes have very inaccurate Time Estimates.)

(In other words, Rachael Ray might be able to do those meals in 30 minutes, but not me, LOLOL)
__________________

GrillingFool is offline   Reply With Quote
Old 11-30-2009, 01:53 AM   #10
Assistant Cook
 
TheMamma's Avatar
 
Join Date: Oct 2009
Location: Texas
Posts: 46
Quote:
Originally Posted by GrillingFool View Post

(I've noticed that MANY recipes have very inaccurate Time Estimates.)

(In other words, Rachael Ray might be able to do those meals in 30 minutes, but not me, LOLOL)
LOLOL I know just what you mean.. the only thing I can make in 30 minutes is hotdogs or frozen burritos! LOL

As for the recipe.. I love baked pastas and I am looking forward to trying this dish, no matter how long it takes me to prep!
__________________

__________________
TheMamma - Living the crazy life with a great hubby, 5 awesome kids, a couple big dogs, one mean cat, and one sweet cat. Yes, it's loud here at The Zoo. Got any earplugs??
TheMamma is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:59 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.