One of the most attractive features of Greek cuisine is the fact that it stands somewhere between the eastern cuisine and the western one –eastern meaning mostly that of Asia Minor and the Middle East, western meaning cuisines from different European countries. Geographically speaking Greece stands on a crossroad that connects Europe with Asia. Therefore, it comes as no surprise that our cuisine has been influenced by both sides while on the same time we have kept our culinary idiosyncrasies.
This dish that we’ve got today on our post, pastitsio is its name, is a totally Greek dish having had influences from the east and west. This dish defines most than any else Greek home comfort food, a true staple, an all time favorite for kids and grownups. Baked almost every second Sunday pastitsio is a truly plethoric treat!
Greek pastitsio
Ingredients
Yields about 24 serving
Lasagna pan needed 12 x 18 x 3 inches deep
½ cup esti olive oil + ¼ cup
1 kilo ground beef
1 big white onion finely chopped
½ glass white wine
1 can tomato puree
1 cinnamon stick
1 teaspoon ground allspice
3 tablespoons bread crumb
salt
pepper
1 package macaroni (can be substituted with ziti or penne)
4 egg whites firmly beaten
1 ½ cups grated kefalotyri cheese (can be substituted with pecorino or parmesan)
For the béchamel sauce:
1 cup unsalted butter
1 cup all purpose flour
250 ml milk lukewarm
8 egg yolks
½ teaspoon nutmeg
Heat olive oil in a large pan. Add the ground beef and cook for about 5 minutes until it becomes dry. Add the onions and keep cooking for about 5 minutes more. Add wine, stir and let it evaporate for a couple of minutes. Add the tomato puree, cinnamon, allspice, salt and pepper. Let it simmer over low heat for about ½ hour.
In the meantime bring a large pot of salted water to a boil and cook the pasta according to package instructions –the pasta must be cooked strictly al dente. When cooked drain the pasta. In the same pot heat ¼ cup olive oil. Add the pasta to pot. Add the beaten egg whites and the half of the cheese cheese and toss lightly.
Back to our sauce now. When it’s ready remove from heat and add 3 tablespoons breadcrumb. Give it a good stir.
Brush the bottom and sides of lasagna with olive oil. Layer the bottom with half of the pasta. Add the sauce in an even layer over the pasta. Top with the remaining pasta and flatten top layer as good as you can.
Pre-heat the oven to 180 degrees.
Prepare béchamel sauce:
Melt the butter in a saucepan over low heat. Using a whisk add the flour to the melted butter whisking continuously in order to make a smooth paste. Allow the mixture to cook for a couple of minutes but do not allow it to brown. Add the warm milk to the mixture in a steady stream whisking continuously. Simmer until it thickens but don’t bring it to a boil. Remove from heat and stir in the beaten egg yolks. Add the nutmeg. If the sauce needs more thickening return to heat and cook over low heat while stirring. Its texture should be thicker than that of gravy but not of a pudding. When the sauce is ready pour it over the top pasta layer. Sprinkle with the remaining parmesan. Bake for about 40 minutes or until the top is of a nice golden color.