Pastitsio (baked macaroni & cheese casserole (see dirs))

10 servings

Ingredients

Quantity Ingredient
1 tablespoon Salt
2 teaspoons Salt
1 pounds Ziti (or elbow macaroni)
7 tablespoons Olive oil
1 cup Onion; finely chopped
1½ pounds Lamb, lean ground
6 mediums Tomato; peeled, seeded and
;finely chopped or 2 cups
;chopped, drained, canned
;tomatoes
1 cup Tomato puree; canned
1 teaspoon Garlic; finely chopped
1 teaspoon Oregano; crumbled
¼ teaspoon Ground cinnamon
Black pepper; freshly ground
½ cup Bread crumbs; fresh, soft
;made from homemade type
;white bread, pulverized in
;a blender or shredded with
;a fork
1 Egg; lightly beaten
¾ cup Kefalotiri cheese; freshly
;grated or Parmesan cheese
SAUCE:
4 cups Milk
2 tablespoons Butter
6 Egg
1 teaspoon Salt
½ cup Flour

Directions

Name; Baked Macaroni and Cheese Casserole with Lamb and Cream Sauce In a large pot bring 6 to 8 quarts of water and 1 tablespoon of the salt to a boil over high heat and drop in the ziti. Stirring occasionally, cook the pasta for 15 minutes, or until soft but still somewhat resistant to the bite. Immediately, drain the pasta thoroughly in a large colander and set aside.

Meanwhile, prepare the lamb and the cream sauce. In a heavy 10 to 12 inch skillet, heat 6 tablespoons of the olive oil over moderate heat until a light haze forms above it. Add the onions and, stirring frequently, cook for 5 minutes, or until they are soft and transparent but not brown. Add the lamb and, mashing it frequently with the back of a spoon or fork to break up any lumps, cook until all traces of pink disappear. Stir in the tomatoes, tomato puree, garlic, oregano, cinnamon, the remaining 2 teaspoons of salt and a few grindings of pepper and bring to a boil over high heat. Reduce the heat to low, cover tightly and simmer for 15 minutes. Remove the pan from the heat, stir in ¼ cup of the bread crumbs, the beaten egg and set aside.

To make the cream sauce, combine 3 cups of the milk and the butter in a small pan until bubbles appear around the rim of the pan. Remove from the heat. In a heavy 2 to 3 quart saucepan, beat the eggs with a whisk or rotary beater until they are frothy. Add the remaining 1 cup of milk and 1 teaspoon of salt and, beating constantly, slowly pour in the heated milk and butter mixture in a thin stream and, still stirring, bring to a boil over moderate heat. Continue to boil until the sauce is thick and smooth. Then set aside.

Preheat the oven to 350 degrees (F). With a pastry brush coat the bottom and sides of a 9 by 15 by 2½ inch baking dish with the remaining tablespoon of olive oil. Sprinkle the bottom with the remaining ¼ cup of bread crumbs and spread half the reserved pasta on top. Cover with the meat, smoothing it into the corners with a spatula. Then pour 2 cups of the cream sauce evenly on top. Sprinkle with half the grated cheese. Make another layer with the remaining ziti, pour over it the rest of the cream sauce, and sprinkle with the remaining cheese. Bake in the middle of the oven for 45 minutes, or until the top is a delicate golden brown. Cut into squares and serve.

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Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 02-05-95

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