Pastitio recipe
SERVES 8 - 10
Cook meat and grated onion without oil over low heat, stirring, until meat is lightly browned. Drain off any fat and add wine, tomato sauce, water, salt, pepper, nutmeg and parsley. Cook until all juices have been absorbed. Let cool and mix in the 2 eggs. Prepare macaroni noodles according to direction. To assemble, use a 16 x 11 inch lasagna pan, but any type of baking dish about that size will do. You will have just two layers of the macaroni noodles. In bottom of the baking dish that has been lightly oiled, sprinkle 1/2 cup of the bread crumbs. Place the one layer of macaroni noodles on top. Mix remaining 1/2 cup of bread crumbs with 1/2 cup of the Romano cheese and sprinkle over noodles. Pour all the meat mixture over this. Place second layer of noodles over the meat mixture and top with all of the white sauce. Sprinkle remaining Romano cheese over the sauce and bake in preheated 350 degree oven for about 45 minutes or until top is browned and dish is bubbly. Remove from heat and let sit for a few minutes before serving.

NOTE: To make white sauce, melt 6 tablespoons of butter in a skillet and stir in 6 tablespoons of flour. Cook over low heat, stirring until mixture bubbles. Turn off heat and add 3 cups of hot milk, stirring until smooth. Turn heat back on and continue to cook and stir until mixture thickens. Remove from heat and cover. When cool, stir in 2 beaten egg yolks and 1/2 grated Romano cheese.

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