The Touristic Info Halkidiki informs - Greek recipes
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Greek pasta bake Pastitsio
For 4 people
| 2 big | Onion(s) | |
| 1 kg | Minced meat, mixed | |
| 1 gr. can | Tomatoes peeled | |
| 500 g | Maccaroni noodles | |
| 4 | Eggs | |
| 60 g | Parmesan | |
| 3 TS | Tomatoe paste | |
| 1 Bund | Parsley | |
| Salt and pepper, sugar, nutmeg | ||
| 7 TS | Butter | |
| 6 TS | Flourl | |
| a little | Breadcrumps | |
| Olive oil |
Preparation
For the minced meat: Put the two finely chopped onions to simmer. Now add the peeled tomatoes, and add 3 tablespoons of tomato paste. Season with salt, pepper, nutmeg and a pinch of sugar (do not save with the spices - no sauce may taste bland). Let it for approx. 30 min to boil. Put some chopped (not too fine) parsley into the sauce and stir. Now, very importantly, allow the sauce to cool.
Wisk 1 egg with the Parmesan cheese - then add the cooled sauce. In the meantime, cook the macaroni until they are al dente.
Now for the bechamel sauce: Melt 6 tablespoons of butter in a not too small pot - add 6 tablespoons flour gradually stir (stirring constantly prevents lumps). Add 900 ml milk slowly - do not forget to stir. Boil until you have a smooth sauce. NOW TAKE THE OVEN! Season with salt, pepper and nutmeg, then whisk together the remaining 3 eggs well and fold.
The oven pan should not be too small! Sprinkle some oil and cover the bottom with bread crumbs. Distribute 2 / 3 of macaroni in the casserole in the pan - then distribute the meat sauce. Cover with the remaining pasta. Now pour the bechamel sauce. Bake for 40-45 minutes (depending on the oven) until it is golden brown nicely.
Incidentally, the pastitsio tastes even better warmed up almost!
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