"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, May 26, 2010

Pastitsio with the cream sauce

18oz short-cut macaroni
2 eggs, beaten
12oz grated kefalograviera cheese
(hard yellow cheese)
2 tbsp butter
14 oz minced beef
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 14oz tin chopped tomatoes
2 tbsp olive oil
1/2 cup mixed vegetables (frozen)
1 tbsp parsley, finely chopped
Salt and pepper

For the cream
2.2 lb FAGE Greek Strained Yogurt
3 eggs
2 tbsp olive oil
2 tbsp semolina
Salt and pepper
Dried breadcrumbs

Heat the oil and fry the minced beef with the onion and the garlic. Add the tomatoes and simmer for 20 minutes
to reduce the sauce. Add the vegetables and parsley and simmer for another ten minutes.

Boil the macaroni in a large saucepan. Drain the macaroni and toss it in the butter. When the butter has melted, add the beaten eggs and half the cheese and mix well (keeping the other half of the cheese for the cream).

Mix the FAGE Greek Strained Yogurt, eggs, oil and semolina in a blender. Add the seasoning and the remaining cheese and mix well.

Spread half the macaroni mixture over the bottom of an ovenproof dish, then add a middle layer of the minced beef mixture and a final layer of macaroni. Top the pastitsio with the cream sauce and sprinkle with breadcrumbs.
Bake for approximately 35 minutes at 350F.

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