Recipe courtesy of Kouzina Greek Taverna and Bar
Recipe courtesy of Kouzina Greek Taverna and Bar
Episode:
Meaty to Meatless
Pastitsio
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- Level: Intermediate
- Total: 3 hr 55 min (includes cooling time)
- Active: 1 hr 10 min
- Yield: 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 606
- Total Fat
- 32 g
- Saturated Fat
- 16 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 37 g
- Cholesterol
- 168 mg
- Sodium
- 743 mg
- Level: Intermediate
- Total: 3 hr 55 min (includes cooling time)
- Active: 1 hr 10 min
- Yield: 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 606
- Total Fat
- 32 g
- Saturated Fat
- 16 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 37 g
- Cholesterol
- 168 mg
- Sodium
- 743 mg
Ingredients
Spice Pouch:
Meat Sauce:
Bechamel Sauce:
Assembly:
Directions
Special equipment:
cheesecloth; kitchen twine- For the spice pouch: Place a 6-inch square of cheesecloth on a work surface. Add the allspice, cloves, nutmeg and cinnamon sticks to the center. Fold up the corners and tie with twine.
- For the meat sauce: In a medium saucepan, heat the olive oil. Add the onions and garlic and saute until the onions are translucent. Add the ground beef and cook until browned. Add the tomato puree, white wine, tomato paste, salt and pepper. Add the spice pouch. Cook for 45 minutes on low heat, stirring occasionally to keep from burning. Remove the spice pouch.
- For the bechamel sauce: In a medium saucepan on medium heat, add the butter and let melt. Add the flour, nutmeg and salt. Cook for 3 minutes, stirring. Add the milk and romano cheese. Cook, stirring, until smooth. Remove from the heat, then stir in the egg yolks. Return to the heat for 2 minutes to thicken, then remove from the heat.
- For the assembly: Preheat the oven to 375 degrees F.
- Spread 2 tablespoons butter in 10-by-12-inch roasting or lasagna pan, coating the entire pan. Add half of the cooked pasta to the pan. Add the beaten egg whites to the pan, stirring into pasta, then evenly spread the pasta to cover the bottom of the pan. Layer half the meat sauce evenly over the pasta, then 1/4 cup romano over the meat sauce. Add the remaining pasta, then the remaining meat sauce. Layer on another 1/4 cup romano. Evenly pour the bechamel sauce over the top in a final layer. Beat the remaining egg yolk with the remaining 6 tablespoons melted butter, being careful that the butter isn’t so hot as to cook the egg. Drizzle evenly over the bechamel. Sprinkle the remaining 1/4 cup romano over the top.
- Place a water bath on the bottom shelf of the oven. Place the lasagna pan in the water bath.
- Bake the pastitsio until golden brown, 45 to 55 minutes. Remove from the oven and let cool 1 hour before cutting.
