Margi Cintrano
Washing Up
This Sicilian and Greek dish is a classic made with bechamel, ground beef, tomato sauce and cheese.
This is a Greek tradtional version that I had learnt to prepare in Greece where I lived for one year back in 1994.
Extra virgin olive oil 1/4 cup
onions finely chopped 3 medium
lean ground beef 1 1/2 pounds
large minced garlic clove 1
6 small ripe juicy plum tomatoes de-seeded, peeled and chopped finely
cinammon stick 1
ground allspice a pinch
whole cloves 4
black pepper corns crushed in mortar with pestle 10
salt to taste
rigatoni or penne macaroni pasta or thick tube spaghetti
French bechamel white sauce 6 cups
egg yolks beaten 2
cheese grating type reggiano parmesano of choice 1 cup
cheese of choice grated 4 ounces ( pecorino sardo or provolone aged with herbs )
1. in large skillet, heat 2 tblsps of E.V. Olive oil and sauté the onion until translucent 5 to 6 mins.
2. add the meat and continue stirring until meat begins to brown
3. add garlic, tomatoes, spices, peppercorns and salt to taste
4. lower heat and simmer covered 35 minutes until liquid has been absorbed and meat is cooked
5. remove skillet from heat and let meat cool slightly and remove whole spices
6. while the meat is simmering, boil the macaroni to al dente
7. remove and drain macaroni and shock into cold water
8. drain and toss with E.V. olive oil and half the grated cheese
9. preheat oven to: 180 centig or 350 farenheit degrees
10. make the becahmel white sauce
11. when done, whisk in the yolks, and the remaining cheese and toss the pasta with a bit of the white sauce
12. now lightly oil the baking dish and spread half of this pastitsio mixture on the bottom layer
13. now carefully pour in meat sauce spreading evenly over the pasta and sprinkle with 2 tblsps cheese
14. Make a 2nd layer of the macaroni and pour another layer of bechamel over pasta making sure it is spread evenly and up to the top
15. sprinkle remaining cheese on top and bake 45 minutes until bechamel thickens and swells and a golden brown crust forms on top
Yield: 6 to 8 portions
Margaux Cintrano.
*** one can substitute Greek cheeses Anthotyro or Myzithra or Kefalotyri
This is a Greek tradtional version that I had learnt to prepare in Greece where I lived for one year back in 1994.
Extra virgin olive oil 1/4 cup
onions finely chopped 3 medium
lean ground beef 1 1/2 pounds
large minced garlic clove 1
6 small ripe juicy plum tomatoes de-seeded, peeled and chopped finely
cinammon stick 1
ground allspice a pinch
whole cloves 4
black pepper corns crushed in mortar with pestle 10
salt to taste
rigatoni or penne macaroni pasta or thick tube spaghetti
French bechamel white sauce 6 cups
egg yolks beaten 2
cheese grating type reggiano parmesano of choice 1 cup
cheese of choice grated 4 ounces ( pecorino sardo or provolone aged with herbs )
1. in large skillet, heat 2 tblsps of E.V. Olive oil and sauté the onion until translucent 5 to 6 mins.
2. add the meat and continue stirring until meat begins to brown
3. add garlic, tomatoes, spices, peppercorns and salt to taste
4. lower heat and simmer covered 35 minutes until liquid has been absorbed and meat is cooked
5. remove skillet from heat and let meat cool slightly and remove whole spices
6. while the meat is simmering, boil the macaroni to al dente
7. remove and drain macaroni and shock into cold water
8. drain and toss with E.V. olive oil and half the grated cheese
9. preheat oven to: 180 centig or 350 farenheit degrees
10. make the becahmel white sauce
11. when done, whisk in the yolks, and the remaining cheese and toss the pasta with a bit of the white sauce
12. now lightly oil the baking dish and spread half of this pastitsio mixture on the bottom layer
13. now carefully pour in meat sauce spreading evenly over the pasta and sprinkle with 2 tblsps cheese
14. Make a 2nd layer of the macaroni and pour another layer of bechamel over pasta making sure it is spread evenly and up to the top
15. sprinkle remaining cheese on top and bake 45 minutes until bechamel thickens and swells and a golden brown crust forms on top
Yield: 6 to 8 portions
Margaux Cintrano.
*** one can substitute Greek cheeses Anthotyro or Myzithra or Kefalotyri
