Selasa, 4 November 2008

Baked Macaroni With Ground Beef -- Pasticcio


The Filling:

1 tablespoon Butter
2 lbs. Ground Beef
1 small, finely chopped Onion
1 clove Garlic
2 teaspoons Salt
1/2 teaspoon Pepperchopped Parsley
1/2 cup White Wine
2-3 peeled and diced or Tomatoes
1 lb. can Tomatoes1 egg whites Eggs

The Sauce:

1/2 cup Butter
3/4 cup Flour
4 hot cups Milk
Salt Pepper Nutmeg
1 cup grated (or Parmesan) Kefalotiri Cheese
2 eggs and 2 egg yolks

Frence version of this White Sauce:

3 tablespoon Butter
3 tablespoon Flour
3 cups milk
Salt Pepper

1 lb. Macaroni
1 tablespoon Salt
2 tablespoons Butter
1 cup grated (or Parmesan) Kefalotiri Cheese


For the filling: Heat the butter in a large frying pan and saute the ground beef and onion until slightly browned. Add remaining ingredients, except egg white, cover and cook over a medium heat; allow to cool and add egg whites.

To make the sauce: Melt the butter in a heavy saucepan, add the flour and cook stirring constanly for 1 minute. Add the milk all at once, and stir until the sauce is smooth. Add salt, pepper and nutmeg. Remove from heat and stir in the cheese, eggs and egg yolks.

Cook the macaroni in salted boiling water until soft but firm. Drain and return to the pan. Add the butter.

Butter a baking pan and put in half the macaroni. Sprinkle with cheese and cover with the meat filling. Top with remaining macaroni. Sprinkle with cheese and cover with the sauce. Sprinkle top with the rest of the cheese and cook in a moderate oven for about 45 minutes or until golden brown. Leave for 20 minutes then cut into square pieces and serve.

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