lasagne that isn't!
Jun. 10th, 2011 06:52 pmRecipe #23 is pastitsio!
My recipe book says that "pastitsio is to the Greek kitchen as lasagne is to an Italian cucina". Which certainly looks reasonable so far - it's got pasta, meat sauce, and cheese sauce. It's just... different.
Instead of flat lasagne sheets, the pasta is... macaroni.
Instead of standard meat-onion-tomatoey stuff, the meat sauce has... wine and cinnamon.
Instead of regular old cheese sauce, it has... egg yolk.
(There's also egg in the meat sauce and in with the macaroni. Very eggy recipe.)
It's still in the oven, but based on the smell - and on the small amount of cheese sauce that I couldn't help tasting - it's going to be extremely yummy.
My recipe book says that "pastitsio is to the Greek kitchen as lasagne is to an Italian cucina". Which certainly looks reasonable so far - it's got pasta, meat sauce, and cheese sauce. It's just... different.
Instead of flat lasagne sheets, the pasta is... macaroni.
Instead of standard meat-onion-tomatoey stuff, the meat sauce has... wine and cinnamon.
Instead of regular old cheese sauce, it has... egg yolk.
(There's also egg in the meat sauce and in with the macaroni. Very eggy recipe.)
It's still in the oven, but based on the smell - and on the small amount of cheese sauce that I couldn't help tasting - it's going to be extremely yummy.
no subject
Date: 2011-06-11 10:13 pm (UTC)It's an Easter staple at our house. And the leftovers freeze well; I can usually get several brown-bag lunches out of them.
Wine and cinnamon, certainly. But you put egg in the meat sauce? Never heard of that one.
Egg in the sauce, of course. Actually we use a bechamel variant made with butter and flour and milk and whole eggs and nutmeg, good all by itself over pasta. The Parmesan cheese is mixed into the meat sauce and sprinkled over the pasta layers.
It's a day later, so I presume your dish is out of the oven. Hope you enjoyed it!
-Amaryllis (from Slacktivist)