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Pastitsio

1 kilo (2 lbs 4 oz) thick macaroni

½ kilo (1 lb 2 oz) minced meat

2 medium-sized diced onions

One clove garlic

1 bay leaf

2-3 ripe diced tomatoes

4-5 teacups olive oil

150 grams (5 oz) Kefalotyri (Greek type of cheese) or Parmesan cheese

Pinch of basil

Salt and Pepper

For the Bechamel sauce:

1 teacup flour

4 teacups milk

3 beaten eggs

1 teacup refined oil

150 grams (5 oz) Kefalotyri (Greek type of cheese) or grated Parmesan cheese

Pinch of nutmeg

Salt and Pepper

Saute the onions in a teacup of oil, until they turn golden Add the minced meat and saute it with the onions stirring constantly, until all the lumps of the meat are discovered.

Add the tomatoes, the bay leaf, the pinch of basil, salt, pepper and some water. Let everything cook over a medium fire for about 30 minutes. Half cook the macaroni in plenty of salted water, cool them down and drain. Heat the second cup of oil, in a frying pan, and pour it over the macaroni.

In the meantime, prepare the bechamel sauce as follows:
Heat the oil in a pot and add the flour stirring constantly so that it does not turn lumpy. Warm the milk and add it to the oil and flour paste beating constantly with an egg mixer.

Remove the pot from the fire and add the beaten eggs, the pinch of nutmeg, the cheese, the salt and pepper stirring constantly. In case the sauce turns out too thick, add a little milk.

Lay out the layer of macaroni in a dish (Pyrex) or pan sprinkle it with cheese and cover with the minced meat mix, you have already prepared. Spread the remaining macaroni over the minced meat layer, sprinkle again with cheese and cover with the bechamel sauce.

Sprinkle the sause with cheese. Bake it in a strong oven for about 20 minutes. Take it out of the oven and let it cool down. Cut it into square pieces and then serve it.

 

From

SARANTIS Restaurant

   in Faliraki Rhodos Greece

 

 

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