 |
| Greek Pasticcio (dairy)
500 g macaroni, cooked and drained 2 eggs, lightly beaten 75 ml (1/3 cup) grated kosher Parmesan cheese Filling 500 g (2 cups) sliced mushrooms 2-3 medium onions, finely chopped 1 - 400 ml (14oz) tomato sauce 5 ml (1 tsp) chopped garlic 5 ml (1 tsp) each salt, pepper, cinnamon Topping 75 ml (1/3 cup) butter or margarine 75 ml (1/3 cup) all purpose flour 750 ml (3 cups) milk 2 eggs, lightly beaten 75 ml (1/3 cup) grated kosher Parmesan cheese Pinch of salt, nutmeg Preparation Combine the macaroni, eggs and cheese. Spread over the bottom of a greased 33 x 23 cm (13" x 9") baking dish. Set aside. Filling: Saut? the garlic, mushrooms and onions in a large skillet until tender and browned. Drain off fat. Stir in tomato sauce and seasonings. Simmer, uncovered. Topping In a large saucepan, melt butter/margarine. Stir in flour, salt and nutmeg. Add milk. Cook, stirring until thickened and bubbly. Gradually stir into the eggs, return to the saucepan. Cook over low heat for one minute longer. Assembly Spread filling over macaroni. Spread topping over all. Sprinkle with Parmesan cheese. Bake at 180�C (350�F) fro 35 - 40 minutes or until golden brown and bubbling. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |