Pasta And Lamb Casserole (Pastitsio)
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
56
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 medium
Onion (finely chopped)2 tbsps
Olive Oil2 large
Garlic Cloves (finely chopped)910 g
Ground Lamb1.25 tsps
Ground Cinnamon1.25 tsps
Ground Allspice3 tsp
Nutmeg (grated)1 tsp
Ground Cloves7 tbsps
Unsalted Butter6 tbsps
All-Purpose Flour7 cups
Whole Milk5 large
Egg Yolk910 g
ZitiDirections:
1
Whisk in flour, then cook roux, whisking frequently, until pale golden, about 6 minutes
2
Make meat sauce: Cook onions in oil in a 12-inch heavy skillet over medium heat, stirring frequently, until softened, about 7 minutes
3
Add garlic and cook, stirring, 1 minute
4
Increase heat to high, then stir in lamb and cook, stirring occasionally and breaking up any lumps with a fork, until meat starts to brown, about 15 minutes
5
Meanwhile, drain both cans of tomatoes, reserving juice, and chop
6
Pour off excess fat from skillet, then stir in tomatoes with their juice, thyme, spices, and 1 1/2 teaspoons salt
7
Simmer over low heat, partially covered, until some liquid has evaporated but sauce is still moist, about 40 minutes
8
Discard thyme
9
Cook onions in oil in a 12-inch heavy skillet over medium heat, stirring frequently, until softened, about 7 minutes
10
Add garlic and cook, stirring, 1 minute
11
Increase heat to high, then stir in lamb and cook, stirring occasionally and breaking up any lumps with a fork, until meat starts to brown, about 15 minutes
12
Meanwhile, drain both cans of tomatoes, reserving juice, and chop
13
Pour off excess fat from skillet, then stir in tomatoes with their juice, thyme, spices, and 1 1/2 teaspoons salt
14
Simmer over low heat, partially covered, until some liquid has evaporated but sauce is still moist, about 40 minutes
15
Discard thyme
16
Make béchamel while meat sauce simmers: Melt butter in a heavy medium pot over medium heat
17
Meanwhile, heat milk in a heavy medium saucepan until just about to boil
18
Add milk to roux in a stream, whisking constantly until very smooth
19
Bring sauce to a boil over medium heat, whisking, then cook, whisking, 1 minute
20
Remove from heat and stir in nutmeg, cheese, and 1 tablespoon salt
21
Lightly beat yolks in a bowl
22
Gradually whisk in 2 cups béchamel, then whisk yolk mixture into remaining béchamel in saucepan
23
Cover with a round of buttered wax paper (buttered side down)
24
Melt butter in a heavy medium pot over medium heat
25
Whisk in flour, then cook roux, whisking frequently, until pale golden, about 6 minutes
26
Meanwhile, heat milk in a heavy medium saucepan until just about to boil
27
Add milk to roux in a stream, whisking constantly until very smooth
28
Bring sauce to a boil over medium heat, whisking, then cook, whisking, 1 minute
29
Remove from heat and stir in nutmeg, cheese, and 1 tablespoon salt
30
Lightly beat yolks in a bowl
31
Gradually whisk in 2 cups béchamel, then whisk yolk mixture into remaining béchamel in saucepan
32
Cover with a round of buttered wax paper (buttered side down)
33
Cook pasta and assemble pastitsio: Preheat oven to 375°F with rack in middle
34
Cook ziti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente
35
Drain pasta, then transfer to a large bowl and stir in 1 cup béchamel
36
Arrange one third of pasta lengthwise in 1 layer in a large (17-by 11-inch) baking pan (about 2 inches deep)
37
Add half of meat sauce (about 3 cups) to baking pan, spreading evenly over pasta
38
Make another layer of pasta and top with remaining meat sauce, then arrange remaining pasta on top
39
Spread remaining béchamel (about 6 cups) evenly over top layer of pasta
40
Stir together bread crumbs and cheese and sprinkle evenly over top of pastitsio
41
Bake until crumbs are golden brown and sauce is bubbling, about 45 minutes
42
Preheat oven to 375°F with rack in middle
43
Cook ziti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente
44
Drain pasta, then transfer to a large bowl and stir in 1 cup béchamel
45
Arrange one third of pasta lengthwise in 1 layer in a large (17-by 11-inch) baking pan (about 2 inches deep)
46
Add half of meat sauce (about 3 cups) to baking pan, spreading evenly over pasta
47
Make another layer of pasta and top with remaining meat sauce, then arrange remaining pasta on top
48
Spread remaining béchamel (about 6 cups) evenly over top layer of pasta
49
Stir together bread crumbs and cheese and sprinkle evenly over top of pastitsio
50
Bake until crumbs are golden brown and sauce is bubbling, about 45 minutes