Pasticcio di maccheroni
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Pasticcio di maccheroni
Last updated 6/12/2012 12:48:46 AM. Recipe ID 9964. Report a problem with this recipe.
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      Title: Pasticcio di maccheroni
 Categories: Greek, Casseroles, Main dish
      Yield: 12 Servings
      2 tb Butter
      1 md Onion; finely chopped
      1 sm Green onion; minced
      1    Celery stalk; finely chopped
      1    Carrot; finely chopped
      2 ts Salt
           A little pepper
    750 g  Ground beef
      2 md Tomatoes; chopped
      2    Egg whites
    1/2 kg #1 or #2 macaroni or pennaki
      2 tb Unsalted butter
      2 c  Grated cheese

MMMMM-----------------------BECHAMEL SAUCE----------------------------
      3 tb Butter
    3/4 c  Flour
      1 kg Milk
           Salt & pepper
      2    Egg yolks
   ˙Saute the onion, green onion, celery and carrot in the butter until
  tender.  Add the salt, pepper, ground beef and a few spoons of water.
  Saute a few minutes and add the tomatoes. Leave the meat with the
  sauce to simmer for 1/2 an hour.  Remove from the heat and add the
  lightly beaten egg whites. Boil 4 kilos water with a tablespoon salt.
  Put in the macaroni and leave it to boil for 10 minutes.  Add one cup
  cold water and then drain the macaroni. While macaroni is cooking,
  prepare the Bechamel Sauce: Put the 3 tablespoons butter and the
  flour into a saucepan. Stir over slow fire until smooth.  Add the
  milk, gradually, whisking with a wire whisk or electric mixer.
  Continue cooking until sauce thickens. Remove from the fire and add
  salt and pepper to taste (optionally, grated nutmeg is also good).
  Lightly beat the egg yolks, then add a few spoonfuls of the hot sauce
  to them, and mix well. Then add the egg yolks to the the rest of the
  Bechamel sauce, mixing them in well.  Set aside. Put the unsalted
  butter into the macaroni and then put half the macaroni into a
  rectangular baking pan.
    Sprinkle with plenty of grated cheese and then cover with the meat.
  Put the remaining macaroni on top and cover with cheese. Pour the
  Bechamel Sauce over. Bake for about 40 minutes in a medium oven. Cut
  into squares when slighly cooled and serve.

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Recipe ID 9964 (Apr 03, 2005)

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