Does anybody know how to pronounce the name of this Greek pasta dish? The recipe was in the Cook Smart column Pam Anderson writes for the USA Weekend newspaper magazine. (www.usaweekend.com – January 21-23 edition) Though I can’t pronounce it correctly, my husband and I can tell you this. It is absolutely delicious.
As always, I messed with the recipe a bit, so this is my version of Pam Anderson’s version of pastitsio. I can’t wait to serve it to company or when our kids visit again. Give it a try and see what you think. If you create your own version, leave a comment about what you did. That’ll give me excuse to make it again!
Pastitsio
1 pound lean ground beef or lamb (I used ground beef)
6 garlic cloves
4 teaspoons ground cinnamon (you read that right, 4 teaspoons)
2 teaspoons dried oregano
1/2 teaspoon hot red pepper flakes
Salt and ground black pepper
1 can (28 ounces) crushed or ground, peeled tomatoes
1 can (8 ounces) tomato sauce
1 pound penne
1 can (12 ounces) regular or low-fat evaporated milk (I used low fat)
1 1/2 cups chicken or vegetable broth (I used chicken)
3 tablespoons butter
1 1/2 cups grated Parmesan cheese
1/4 teaspoon nutmeg
2 large eggs (whisk in a small bowl)
Heat oven to 425 degrees. Heat a large sauce pan over medium-high heat. Add ground meat. Brown, then crush 4 cloves of garlic and add them to meat, along with the cinnamon, oregano, pepper flakes, and a generous sprinkling of salt and pepper. Cook for 1 – 2 minutes. Add tomatoes and sauce. (You can also add 1/4 – 1/2 cup water or red wine if you like a juicier sauce. I didn’t add either.) Bring to a boil, reduce heat to medium-low and simmer until sauce is thick and richly flavored, about 20 minutes.
Meanwhile, bring two quarts of water and 1 tablespoon of salt to boil in a large pot. Add penne and stir frequently at first to prevent sticking. Follow cooking directions on the back of the box, then drain pasta and return it to the pot. Stir in a generous cup of the meat sauce.
Meanwhile, microwave milk and broth in a covered Pyrex bowl or measuring cup until steamy hot (the mixture, not you), about 8 – 10 minutes. Heat butter in a large sauce pan. Crush remaining two cloves of garlic and add to butter. Whisk in flour until well-blended, then slowly add hot milk mixture, whisking vigorously until sauce is smooth and starts to bubble and thicken. Stir in 1/2 cup of cheese, nutmeg, and salt and pepper to taste. Add a few tablespoons of hot mixture to eggs, while stirring eggs with a fork. Then add eggs to hot mixture, whisking vigorously. Remove from heat. (If you aren’t using white sauce immediately, place plastic wrap directly on surface to keep a skin from forming.
Spread 1/2 of pasta in the bottom of a 9 x 13 pan. Top with meat sauce, and 1/2 cup of cheese. Add the remainder of pasta, then the white sauce, and the rest of the cheese. Cover with foil and bake on middle rack until very hot, about 30 minutes. Remove the foil and turn oven to broil. Watch carefully, 2-3 minutes, until the top is spotty brown. Remove from oven and let stand for 10 – 15 minutes. Cut and serve.
