Pastitsio

by Vefa Alexiadou
from Vefa’s Kitchen
(Phaiden Press, Inc., 2009)
Makes 20 to 25 rolls

For this classic Greek recipe, ground beef in a spiced tomato sauce is topped with pasta mixed with cheese and yolks, drizzled with a white sauce, and then baked.—Linda Avery

convert Ingredients
For the light white sauce
1 cup (8 ounces) milk
1 tablespoon butter
1 tablespoon all-purpose flour
Pinch of ground nutmeg
Salt and white pepper

For the pastitsio
2/3 cup (1/4 pint) olive oil
1 onion, grated
1 pound 2 ounces ground (minced) beef
1 cup (8 ounces) pureed peeled fresh or canned tomatoes
1 tablespoon tomato paste
Pinch of ground cinnamon (optional)
1/2 teaspoon sugar
3 tablespoons finely chopped fresh parsley
Salt and pepper
1 egg white, lightly beaten
Scant l cup (3 1/2 ounces) grated kefalograviera or other semi-hard cheese such as Cheddar
11 ounces thick tube-shaped pasta, such as macaroni or ziti
4 tablespoons melted butter, plus extra for brushing
2 tablespoons fine bread crumbs
2 cups (8 ounces) grated Gruyère cheese
3 egg yolks, lightly beaten
3 cups (1 1/4 pints) light white sauce
Pinch of grated nutmeg

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Method
Make the white sauce
1. Pour the milk into a small pan and bring just to a boil, then remove from the heat. Melt the butter in a heavy nonstick pan, stir in the flour, and cook, stirring frequently, for 1 minute.

2. Remove the pan from the heat and gradually pour in the hot milk, stirring constantly with a whisk until the mixture is smooth. If lumps form, strain the sauce into another pan. Return the sauce to medium heat and simmer, stirring constantly, for about 15 minutes, until thickened and smooth. Remove from the heat and season with nutmeg, salt, and white pepper.

Note: To enrich the sauce, add 1 to 2 egg yolks. For a velvety sauce, stir in 4 tablespoons heavy cream.

Make the pastitsio
1. Heat 1/2 cup of the oil in a large pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, until softened. Increase the heat to medium, add the ground beef, and cook, stirring and breaking up the meat with the spoon, for 10 to 15 minutes, until lightly browned.

2. Stir in the tomatoes, tomato paste, cinnamon (if using), sugar, and parsley and season with salt and pepper. Reduce the heat and simmer for 15 to 20 minutes, or until the liquid has reduced. Remove from the heat and let cool for 5 minutes.

3. Fold in the egg white and 1/2 cup (2 ounces) of the kefalograviera or Cheddar cheese. Taste and adjust the seasoning if necessary. Bring a large pan of water to a boil, stir in salt and the remaining oil, add the pasta, and cook for 8-10 minutes, or until al dente. Drain and toss with the melted butter, then let cool.

4. Preheat the oven to 350°F (180°C) brush a 10-by-14-inch ovenproof dish with melted butter and sprinkle with the bread crumbs. Stir the Gruyere cheese into the cooled pasta. Fold the egg yolks and the remaining kefalograviera or Cheddar into the white sauce, season with salt and pepper, and stir in the nutmeg.

5. Line the base of the prepared dish with half the pasta mixture and spread the meat mixture on top. Cover with the remaining pasta and pour the white sauce over it. Bake for about l hour, or until the top is golden brown. Let the dish stand for 15 minutes before cutting into serving pieces. Serve hot.

Recipe © 2009 Phaidon Press Limited. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.