Pastitsio
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
42
Spice
53
Sweetness
56
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Butter (plus 1/4 lb)1
Salt1
Bay Leaf1 tsp
Cinnamon3 cups
Grated Pecorino Romano3 cup
Flour3.5 cups
Whole Milk5
EggsDirections:
1
In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper
2
Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes
3
Cook macaroni in boiling water, strain and put back in pot to keep warm
4
Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta
5
Continue until both ingredients are used up
6
Spread on the meat sauce
7
Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour
8
Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk
9
Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens
10
Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown
11
Cool for 1 hour before cutting