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Archive for August 2nd, 2021

We totally got sucked into another ATK (America’s Test Kitchen) recipe that we saw as we were trailing off to sleep one night in April: Pastitsio. What got me this time was the way they reinvented cooking the noodles, these reinventions usually turn me off (why mess with a good thing?) but this one totally got me. Get this, you par-cook the noodles in béchamel! Yep, you read that right. Par-cook in Béchamel. I had to try it. Plus I just loved the way the noodles were lined up. Of course, they didn’t use the right noodles for authentic pastitsio, but I just loved the way they lined up. So I gave it a try. It is rich, filling and ever-so-moreish. Particularly if you love Béchamel like I do. I won’t be making this every week, but once in a while, it will be a nice change to the repertoire.

Also known as Greek Lasagna.

Pastitsio

For the original recipe, please click here.

This recipe serves 4-6 people (it freezes well).

Ingredients for the meat sauce:

(this dish may be made up to 5 days before needed and refrigerated):

  • ¾ teaspoon table salt
  • ¼ teaspoon baking soda
  • ½ cup water
  • 8 ounces 93% lean ground beef
  • 1 tablespoon vegetable oil
  • 1/2 sweet onion, finely diced
  • 30 mL pureed roasted garlic
  • 1 ¼ teaspoons ground cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 65 mL red wine
  • 65 mL tomato paste

Directions for the meat sauce:

  1. Sweat the onions in the oil until translucent. Add the garlic and the meat and cook until the meat is no longer pink. Add the spices and cook until fragrant. Turn the heat down to a simmer.
  2. Combine the salt, baking soda, 1/2 cup water, wine and tomato paste and mix well. Add this mixture to the meat, stir well and simmer for 45 minutes. Remove from hear and allow to cool completely.
  3. Meanwhile make the béchamel.

Ingredients for the béchamel and pasta:

  • 30 g unsalted butter
  • 45 g unbleached flour
  • 30 g roasted garlic purée
  • Pinch of nutmeg
  • 1 L whole milk, heated
  • 250 g ziti or penne
  • 250 g kasseri cheese, divided

Directions for the béchamel:

  1. Melt the butter in a large saucepan over medium/low heat. Whisk in the flour and cook for 2 minutes.
  2. Whisk in the garlic and nutmeg until combined. Whisk in the milk and cook until thickened.
  3. Add the pasta and return to a simmer, stirring constantly. Once simmering, remove the pot from the heat and allow to sit, covered for 15 minutes (pasta should not be cooked through).
  4. Preheat the oven to 350F.
  5. Assemble the pasta in straight rows on the bottom of a buttered casserole, reserving the béchamel. Top with half of the cheese and then the meat sauce, cover with remaining béchamel and the remaining cheese.
  6. Bake uncovered for 45 minutes to an hour until cheese has melted and has browned. Allow to sit for 20 minutes. Serve with a lightly dressed green salad.

Notes:

  • If you’re making this in advance, assemble cooled ingredients and refrigerate, covered for a maximum of two days. Allow to come to room temperature before baking.
  • This can be frozen in cooled assembled format or after it’s been baked.
  • Like most casseroles, this gets better the next day.

 

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