• Feed a Crowd - 09

    From Dave Drum@1:2320/105 to All on Sat Dec 31 17:35:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pastitsio (Greek Baked Pasta w/Cinnamon & Tomatoes)
    Categories: Pasta, Vegetables, Herbs, Cheese, Lamb/mutton
    Yield: 7 servings

    2 tb Olive oil
    1 md Red onion; fine chopped
    2 cl Garlic; fine chopped
    2 lb Ground lamb
    1 tb Rough chopped fresh oregano
    1 tb Rough chopped fresh thyme
    2 ts Ground cinnamon
    Salt & black pepper
    28 oz Can crushed tomatoes
    14 oz Can diced tomatoes
    2 1/2 c Whole milk
    4 tb Unsalted butter (1/2 stick)
    1/4 c A-P flour
    1/4 ts Fresh grated nutmeg
    1 1/2 c Grated Pecorino or Parmesan
    - cheese
    1 lb Ziti or penne pasta

    MAKE THE SAUCE: In a large, deep skillet, heat the olive
    oil over medium. Add the onion and cook, stirring
    occasionally, until softened, about 5 minutes. Add the
    garlic and cook, stirring, 1 minute.

    Add the lamb, breaking up the meat with a spatula or
    wooden spoon, and cook until the moisture has evaporated
    and the meat is browned, 12 to 15 minutes. Stir in the
    oregano, thyme and cinnamon, and season with salt and
    pepper.

    Stir in the crushed and diced tomatoes and their juices
    and bring to a simmer. Cook, stirring occasionally,
    until the flavors meld, 20 to 25 minutes. Season to
    taste with salt and pepper and set aside.

    Set the oven @ 350-|F/175-|C and bring a large pot of
    salted water to a boil. Start the b|-chamel: In a medium
    saucepan, bring the milk to a simmer over medium. Make
    the roux: In a small saucepan, melt the butter over
    medium-low. Whisk the flour into the butter until a
    smooth, golden paste forms, about 2 minutes. Gradually
    whisk the warmed milk into the roux and cook, stirring
    frequently, until the sauce is smooth and thick, about 3
    to 5 minutes. Whisk in the nutmeg and 1 cup cheese,
    season with salt and pepper and set aside.

    Once the water boils, cook the pasta according to

    package instructions until 2 minutes short of al dente
    (the pasta will finish cooking in the oven). Drain and
    transfer it to a 9" X 13" baking dish. Drizzle with 1/2
    cup bechamel and carefully stir in 2 cups meat sauce.
    Spoon the remaining meat sauce on top, then drizzle
    evenly with the remaining b|-chamel. Sprinkle with the
    remaining 1/2 cup cheese.

    Place dish on a parchment-lined sheet pan and bake until
    the top is golden and begins to bubble, about 25 to 30
    minutes. Allow the pasta to stand for 10 minutes before
    serving.

    By: Colu Henry

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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