Pastitsio
Chef Stephanie Banyas
8-10
Greek
Casseroles
Pastitsio, a modern Greek classic, can be found in many Greek restaurants and at Greek festivals. It's kind of a Greek version of lasagna, a layered casserole of macaroni, ground meat and béchamel sauce. Its origins are in Italy, from the pasticcio, a type of baked savory pie, such as the famed Pasticcio di Maccheroni, a specialty dish of the province and city of Ferrara which dates back to at least the 16th century. Modern day version created by a Greek chef in the late 1800’s.
Recipe by Chef Stephanie Banyas.
Ingredients
1 lb Ground Beef (80/20)
3 Large Eggs
8 Tbsp Unsalted Butter
1 C. Finely Grated Kefalotyri Cheese or Romano Cheese
4 C. Whole Milk - Warmed
3 Tbsp. Extra Virgin Olive Oil
1 C. Dry Red Wine
½ C. All Purpose Flour
Kosher Salt
Ground Black Pepper
½ Tsp. *Ground Aleppo Pepper
½ Tsp. Ground Cinnamon
½ Tsp. Nutmeg
Cinnamon Sticks
2 Tbsp. Tomato Paste
Macaroni #1 (1 lb Bag)
2 C. Yellow Onion - Finely Diced
4 C. Crushed Tomatoes
4 Garlic Cloves - Finely Sliced
6 Sprigs Fresh Thyme
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Dutch Oven
Italian Baker
Pasta Spoon
Tongs
Grater
Prep Knife
Measuring Cups
Liquid Measuring Cups
Measuring Spoons
Directions
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In a large Dutch oven over medium-high heat, heat the oil until it begins to shimmer. Add the ground beef and sear without disturbing until brown, 3 to 4 minutes. Break it up into smaller pieces with a wooden spoon. Season with salt and pepper and cook until deeply browned, 6 to 8 minutes longer. Remove the meat with a slotted spoon to a bowl.
Add a few teaspoons of oil if needed and stir in the onion and cook until softened and lightly golden brown, about 5 minutes. Add the garlic and cook for 1 minute. Add the Aleppo and cinnamon and stir to combine. Add the tomato paste, and cook, stirring constantly for 2 minutes.
Return the meat to the pot, deglaze with the wine, reduce by half, then stir in the crushed tomatoes and 1 cup water. Reduce to a simmer and cook until the tomatoes have begun to break down and the sauce begins to thicken, about 45 minutes and the flavors begin to meld.
For the béchamel sauce: In a large saucepan over medium heat, add the butter and allow to melt. Whisk in the flour and allow to toast for 1 minute. Add the nutmeg and about a quarter of the milk and whisk as the mixture cooks and bubbles. Add another quarter of the milk and cook, whisking. Once the milk is incorporated, add the rest of the milk and whisk again. This will ensure a smooth béchamel sauce. Season with salt and pepper and continue to cook, whisking, until the mixture has thickened and the flour taste has been cooked out, about 10 minutes whisking often. Remove from the heat and whisk in the Kefalotyri cheese until melted. Temper in the eggs and set aside.
Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil and add the pasta. In order to have even layers, the pasta needs to be cooked undisturbed, with all the noodles facing the same way. Cook the pasta for 4 minutes less than the package instructions. Drain well, return to the pot, add the melted butter and cup of the cheese and toss together until combined.
Brush a 9-by-13-inch casserole dish with butter and set aside. Using tongs, remove half of the pasta from the pot and line the pasta evenly in the bottom of the prepared casserole dish. All the noodles should be facing the same direction.
Ladle the meat sauce on top of the pasta. Using a rubber spatula, spread into an even layer without pressing down. Top the meat sauce with the remaining pasta, again making sure the noodles are all facing in the same direction. Pour the béchamel over the noodles.
- Oven method: Bake uncovered at 400 degrees F for 40 to 45 minutes.