"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 09-07-2006, 06:02 PM   #1
Head Chef
 
Toots's Avatar
 
Join Date: Feb 2006
Location: Austin TX
Posts: 1,580
Easy Pastichio

Easty Pastichio ~

1 half lb of elbow macaroni cooked

Meat Sauce:
1 medium onion, chopped
1 lb ground beef or turkey
1 garlic clove
1/2 c chopped green or red pepper (optional)
8 oz can of tomato sauce
1/2 t. salt
1/2 - 1 t. cinnamon
1/2 t dried oregano
pepper to taste

Topping:

1/4 C butter
2 eggs, slightly beaten
3 T flour
1 1/2 C milk or half and half
1/2 c parmesan cheese, shredded

Preheat oven to 350. Cook macaroni according to package directions, drain and set aside.

In a deep sided skillet, brown meat, add onions, garlic and green pepper (if using) and cook til onions are soft. Drain grease and add tomato sauce and all spices. Cover Cook for about 10 minutes on low heat to let the flavors meld.

To make the topping, melt butter, add flour and stir until flour is well mixed into butter. Slowly add milk, constantly stirring until slightly thickened. Beat eggs, add hot mixture to eggs and gradually beat egg mixture into hot milk mixture. Cook over low heat, stirring constantly, until thickened. Add half of the parmesan cheese. Mix well.

Assembly:

In a 10 x 10 greased pan, layer all of the macaroni, then all of the meat sauce. Cover with the topping and sprinkle with remaining cheese.

Bake at 350 for approx 30 minutes until puffed and golden brown.

Allow to rest 5- 10 minutes before cutting into squares and serving.

NOTES:

I sometimes use a can of diced tomatoes and a 6 oz can of tomato paste in place of the can of tomato sauce.

Feta cheese can be crumbled on top instead of or in addition to the parm

__________________

__________________
Toots is offline   Reply With Quote
Old 09-08-2006, 02:52 AM   #2
Sous Chef
 
Join Date: May 2006
Posts: 665
Looks yummy and pretty "right" to me ... but I'm puzzled by the "easy" -- is there a "difficult" pastichio you're comparing this to?

Every once in awhile I learn of somebody who arranges the pasta (long tubes, like drinking straws) in neat little lines like they show in the photos on the pasta box, and certainly THAT must qualify as difficult, but past that ...??

Either way -- bon appetit!
__________________

__________________
XeniA is offline   Reply With Quote
Old 09-08-2006, 06:53 AM   #3
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Looks great, Toots!

I use ground lamb and it's incredible!

Lee
__________________
QSis is offline   Reply With Quote
Old 09-08-2006, 10:20 AM   #4
Head Chef
 
Toots's Avatar
 
Join Date: Feb 2006
Location: Austin TX
Posts: 1,580
Ayrton, I modified this recipe from a pastichio recipe my ex MIL used to make (she is Greek), thats why I called it "easy" pastichio. The sauce is the easy party, doesn't take too long or involve complicated ingredients.
__________________
Toots is offline   Reply With Quote
Old 09-08-2006, 10:37 AM   #5
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
looks great to me too. yum
__________________
Robo410 is offline   Reply With Quote
Old 09-08-2006, 11:15 AM   #6
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Here's a link from an old post re pastitsio:

I Love Pastitsio(s)

Funny, now, when I look back, I see how my recipe (and cooking skills) have evolved over time.

I make it with ground lamb, (or ground beef, in a pinch), saute the ground lamb, add cinnamin, a tbl or so of tomato paste (or diced, drained tomatoes), and a handful of raisins. The sauce is a bechamel or white, and I sprinkle the top with nutmeg. It's more detailed than what I've listed here -- but the original Greek recipe always tastes the best, to me. The Greek cheese and sauce really make the dish.

If you want a 'quick' recipe, rather than make the bechamel, buy a pkg of white sauce - not the way I would do it - but it's one idea. Another is - make mac n cheese with white cheddar - again, it's not a Greek dish, albeit it is quick.

The first pastitsio I made, eons ago, was a recipe from a mag. using mayo in the sauce. A little dry, but turned out pretty well, for its' time.

Never heard of adding ground turkey or green or red peppers (noticed it's optional), so would like to know if you tried the recipe, and how you liked it. Sounds like an interesting casserole - but not ethnic, imo.
__________________
mish is offline   Reply With Quote
Old 09-08-2006, 11:16 AM   #7
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Thanks again, Toots. I'm going to make that soon.
__________________

__________________
We get by with a little help from our friends
Constance 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 11:36 AM.


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