Recipe: Pastitsio

PASTITSIO
Source: The Food of Greece by Vilma Liacouras Chantiles
Makes 24 servings

1 1/2 lb Ziti
Salt
2 cups Grated cheeses*
6 Tbsp Melted butter
7 Eggs
6 cups Saltsa Kima (recipe follows)
6 cups Medium Saltsa Aspri (recipe follows)
1 tsp Ground cinnamon
1/2 tsp Grated nutmeg
1 cup Bread crumbs

*Note: Grated cheeses can be any combination of mizithra, kefalotyri (hard ricotta) or Romano cheeses.

In a large pot, boil the ziti in salted water until almost tender. Drain thoroughly.

In a large bowl, combine the macaroni, 1 1/2 cups of the grated cheeses, the butter, and 4 of the eggs, lightly beaten.

Butter an 11x15x3-inch baking pan, and in it layer half the macaroni mixture.

Separate 2 of the eggs and combine the 2 egg whites plus 1 more whole egg with the Saltsa Kima. Spread it evenly over the macaroni in the pan and cover with the remaining macaroni.

Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the spices. Pour over the macaroni, spreading it into the corners with a spatula. Sprinkle the top lightly with the remaining cheese and the bread crumbs.

Bake in a 350 degree for 45 minutes or until a golden crust develops and the sauce bubbles. Remove from the oven and allow to stand for 15 minutes before cutting into squares. Serve on a warm platter.

Note: Try this once using 1 1/2 pounds of ziti for an elegant pastitsio. A very rich recipe; you can safely reduce the meat sauce and Saltsa Aspri by one cup, if desired.

SALTSA ASPRI (GREEK WHITE SAUCE)
Yield: 1 batch

THIN WHITE SAUCE
1 Tbsp Butter
1 Tbsp Flour
1 cup Milk; warm

MEDIUM WHITE SAUCE
2 Tbsp Butter
2 Tbsp Flour
1 cup Milk; warm

THICK WHITE SAUCE
3 Tbsp Butter
3 Tbsp Flour
1 cup Milk; warm

OPTIONAL:
Salt & white pepper
Nutmeg, grated

TO MAKE THE SAUCE:
In a heavy saucepan melt the butter and heat WITHOUT browning.

Using a wire whisk, stir in the flour. Cook for 1 to 2 minutes over low heat, then remove from the burner and gradually stir in the warm milk. Move the pan back to the heat and bring to a boil, stirring steadily for a smooth sauce. Add a pinch of salt and white pepper, and grate a little nutmeg for a nice flavor.

As a general rule, thin white sauce is used for soups and sauces, medium for pastitsio and moussaka and other au gratin dishes, and a thick sauce for croquettes and souffles.

SALTSA KIMA (GREEK MEAT SAUCE)
Yield: 4 cups

1 onion; chopped fine
3 tbsp butter
1 lb lean ground beef
1 garlic clove
1/2 cup dry red wine
1 lb can peeled tomatoes, drained, chopped
2 tbsp tomato paste
1/2 tsp granulated sugar
1 stick cinnamon
1 bay leaf
salt & pepper
4 tbsp parsley; chopped
1 basil sprig

In a heavy saucepan cook the onion in a little water over medium heat until softened, then add the fat and cook the onion until translucent.

Combine the ground beef with the onion, mashing with a fork and stirring until the raw color disappears. Add the garlic and wine, then cover and simmer for 5 minutes.

Stir in the tomatoes, the tomato paste, sugar, cinnamon stick, bay leaf, salt and pepper to taste, then simmer, covered, for 30 minutes longer.

Add the parsley and basil during the last 10 to 15 minutes. Cook uncovered for the last few minutes, to allow excess liquid to evaporate; the sauce should be thick. Remove the cinnamon stick before serving.