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| Pasticchio |
About two years ago I spent a few months posting recipes from the Folklorama pavilions which had been on display during the summer of 1980.
I also described what they were like and what they thought was important to share with visitors.
It was interesting seeing how the cultural mixture in Winnipeg has changed over a span of forty years.
The crafts and dances have always been varied and unique.
But, no matter where people came from, they all have had great food.
One of our favourites has always been the Greek pavilion.
What’s not to love? They have it all - great food, unique displays and dancing!
When I posted about the pavilion I included their recipe for pasticchio.
Of course it was authentic and delicious.
But, to be honest, a bit too much for the average family.
Especially now when we can’t invite friends and family to share the feast.
Because of Covid-19, Folklorama has been cancelled for its second summer.
Just like last year, we’ll miss going to it, but it’s understandable.
Covid-19 won’t prevent us from enjoying a plate Greek food anytime we want.
Maybe we’ll sip some ouzo and watch Zorba or My Big Fat Greek Wedding.
Opa!!
Hints:
If you don’t have ricotta, you can substitute cottage cheese.
Serve either recipe with a crisp salad or a cooked vegetable, such as garlic green beans.
If you want your dish more or less spicy, adjust to taste.
About the Pasticchio…
I usually use penne, but ziti or elbow macaroni or any tubular pasta will also work.
The eggplant is optional. Don’t have it or like it, no problem.
If you ever go to a Greek restaurant and see Pastitsio or Pasticcio, it’s the same dish as Pasticchio.
About the Moussaka…
If you don’t want the layer of cheese in the middle you could leave it out.
Or you could just use a layer of the cheese you prefer... or have on hand.
Pasticchio
Have on hand 2 8-inch square pans
Wash and cube
1 small eggplant
Chop
1 small onion
Have on hand
1 pound ricotta
Place in a large pot
4 quarts water
salt to taste
Bring water to a boil.
Add
1 pound macaroni
Cook, stirring frequently, until the pasta is al dente - about 8-10 minutes.
Drain, blanch with cold water in a large bowl, and set aside.
Place in a dutch oven
4 Tablespoons olive oil
Add the cubed eggplant and sauté over medium heat for about 5 minutes.
Place the cooked eggplant in a bowl and set aside.
Place in the same dutch oven
2 Tablespoons butter
Add
the chopped onion
6 ounces lean ground beef
Sauté over medium heat, stirring occasionally, until the meat is cooked.
Stir in
5 1/2 ounces tomato paste
1 Cup dry white wine
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon paprika
the cooked eggplant
Bring to a boil, then reduce heat and simmer, covered, 15 minutes.
While the sauce is simmering, prepare the cream sauce.
Melt in a large pot
1/2 Cup butter
Stirring continuously to avoid lumps, add gradually
1/2 Cup flour
Cook 1 minute.
Add gradually while stirring
4 Cups milk
Stir until the sauce is thickened.
Stir in
1/2 Cup grated Parmesan cheese
1 teaspoon salt
Stirring, cook another 2 minutes.
Remove 2 Cups of the sauce and set aside.
Add to the sauce remaining in the Dutch oven
the cooked pasta
3 large eggs
1/4 Cup grated Parmesan cheese
Stir well to combine.
Preheat oven 350º F
Place one fourth of the macaroni mixture in each pan.
Top each pan of macaroni with
1/2 pound ricotta
Cover each pan with half of the beef eggplant sauce.
Top the beef eggplant sauce with the remaining pasta.
Pour 1 Cup of the reserved sauce over each pan.
Sprinkle over each pan
grated Parmesan cheese, to taste
Bake at 350º F for 30 minutes.
Cool for 10 minutes before serving.
Moussaka
Grease 2 8-inch square pans
Thinly slice
2 pounds potatoes
Place in a dutch oven
2 quarts water
salt to taste
Bring to a boil.
Add the potatoes slices.
Blanch the slices in for two minutes and drain.
Set aside.
Combine in a bowl
1 Cup feta cheese, crumbled
2 Cups ricotta
Set aside.
Chop
3 medium onions
Place in the same dutch oven
4 Tablespoons olive oil
Add
the chopped onion
1 pound lean ground beef
Sauté over medium heat, stirring occasionally, until the meat is cooked.
Add
5 1/2 ounces tomato paste (optional)
4 Tablespoons dried parsley
1 teaspoon dried thyme
1 Tablespoon salt
1/4 teaspoon pepper
1 Tablespoon flour
Simmer, covered, 15 minutes.
Stir in
2 large eggs
2 Tablespoons milk
Preheat oven 350º F
Place one fourth of the blanched potato slices in each pan.
Top each pan of potatoes with
1/4 of the meat sauce
1/2 of the cheese mixture
1/4 of the meat sauce
the remaining potato slices
Bake at 350º F for 30 minutes.
While the potatoes are baking, prepare the cream sauce.
Melt in a large pot
1/2 Cup butter
Add gradually and stir continuously to avoid lumps
1/2 Cup flour
1 teaspoon salt
Cook 1 minute.
Add gradually
4 Cups milk
Stir until the sauce is thickened.
Add
Pinch ground nutmeg
Stirring, cook another 2 minutes.
Remove the pans from the oven after they have baked for 30 minutes.
Pour half of the sauce over each of the two pans of potatoes.
Bake at 350º F for another 20 minutes.
Cool for 10 minutes before serving.
