YORK, Pa. — Olivia's marries American and Mediterranean flavors in this casserole-style dish.
Greek Pastitchio has all the hallmarks of a classic lasagna: ground beef, red sauce and plenty of cheese. But differences like a béchamel sauce and pastitchio noodles make this dish stand out in a league of its own.
Greek Pastitchio
Meat Sauce
Ingredients
3 pounds, ground beef
1 cup, red wine
Mirepoix
- 1 cup Shallots - minced
- 1/2 cup carrots - minced
- 1/2 cup celery - minced
3 tablespoons, fresh garlic
12 ounces, Italian tomatoes, crushed
4 tablespoons, extra virgin olive oil
1 cup, fresh parsley
4 ounces, brown sugar
2 bay leaves
1/2 teaspoon, allspice
1/2 teaspoon, white pepper
1 teaspoon, Greek oregano
1 teaspoon, fresh thyme
1 teaspoon, sea salt
Directions
On medium-high heat, sauté the mirepoix, garlic and extra virgin olive oil until all of the ingredients are translucent. Add the ground beef and cook it until browned. Reduce the heat to medium and add the red wine. Add the seasonings, brown sugar, herbs and tomatoes. Cook everything for approximately five minutes, then reduce the heat to low and simmer the ingredients for approximately 15 minutes. Set the sauce aside.
Béchamel
Ingredients
1/2 gallon, whole milk, scalded
1/2 cup, unsweetened butter
1/2 cup, lamb butter
1 cup, flour
6 egg yolks
1/2 teaspoon, fresh grated nutmeg
1/2 teaspoon, white pepper
Directions
Melt the butters together in a pot. Add the flour, stirring everything together until the mixture starts to brown. Add the scalded milk. Whisk in the egg yolks and seasonings. Keep whisking, then promptly remove the pot from heat once the mixture thickens. Set the béchamel aside.
Pastitcho Noodles
Ingredients
3 pounds, pastitchio noodles
6 egg whites
1/2 cup, pecorino Romano cheese
1 cup, feta, crumbled
1/2 cup, Asiago cheese
Directions
Cook the pastitchio noodles al dentê. Mix them with the egg whites and cheeses. Place half of the noodle mix in a casserole dish, then add the meat sauce. Place the remaining noodles in the casserole dish and top them with the béchamel. Place the dish in an oven preheated to 350 degrees Fahrenheit for approximately 30 minutes or until browned on top.
