Greek Pasticcio: Made in Athens

I had chance to stop over in Athens on the way to Dublin. A beautiful friend of mine hosted me for a few days. The weather was fine and we ate well thanks to her mama! I jotted a few notes down in the kitchen while I was there and I have for you, dear readers and friends alike, an authentic Greek recipe for Pasticcio. (which is, loosely, a bake of meat, noodles, veggies and cream.)

Salted Tomato Wedges and Plated Pasticcio.

Salted Tomato Wedges and Plated Pasticcio.

What you need:
cinnamon, fennel, salt, pepper, cummin, parsley
butter, flour, 2 eggs olive oil, whole milk,
can of diced tomatoes,
one large red onion,
1/2 Kilo of ground beef,
A package of Macaroni noodles
2 glass, medium sized baking dishes

Prep:

  • Bring a pot of lightly salted water to boil and add whole package of Macaroni
  • Dice red onion
  • Chop fennel and Parsley
  • preheat oven to 250C

Cooking:

  • Heat pan with 5 spoons of olive oil on medium high heat.
  • Add diced red onions when the pan and oil is to temperature.
  • After 5 minutes add parsley, fennel and beef. Stir.
  • Add can of diced tomatoes with 2 cans of water. Stir.
  • Mix in 1tsp Cinnamon, dash salt, sprinkle of pepper.
  • Cover and allow to cook for another 10-15 minutes, checking so that the water is about removed

IMGP1439IMGP1440

  • If Macaroni is finished, strain, rinse and put to the side.
  • Turn heat off on pan and allow to sit on burner to remove any more water.
  • Now, make a bechamel:
  • crack and beat 2 eggs in a seperate bowl
  • add 100 grams of butter to a medium sized sauce pot on the stove.
  • add 3-4 cups of whole milk
  • Add 1 cup of flour
  • beat it to a smooth pourable consistency over low heat.
  • Slowly add eggs, a pinch of salt and a 1tsp of cumin. beat and mix.

Making the BechemalIMGP1453

  • Grease the two glass baking dishes with olive oil

Grease the Pan, Luke.

  • place macaroni in both as a bottom layer being sure to leave half of the mac. for the top layer.

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  • taking the pan, add the meat and veggies ontop of the bottom noodle layer.

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  • Add a top layer of noodles
  • Coat that soon to be pasticcio with your bechemal

IMGP1470

  • Place it in the preheated oven in the middle rack for aprox 40 minutes.
  • Allow to cool for 20 minutes when finished.

Yassas!

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About A Foreign Sojourn

I am a Joe of many trades including professional cook, avid reader and ambitious adventurer-check out my latest photos and peruse my blogs for a sampling in regards to the worlds of eating and worldly adventures!
This entry was posted in Adventures on the Road, Greece, Recipe and tagged , , , , , , , , , , , , . Bookmark the permalink.

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