Pasticcio Di Maccheroni
Submitted by CherylAnne
Pasticcio di Maccheroni, the Greek baked pasta casserole layered with spiced ground beef, macaroni, grated cheese, and a rich béchamel crown.
YIELD
12 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsPasticcio is Greece’s answer to lasagna, and once you pull it out of the oven with that burnished, custardy top, it is hard to go back to anything else. The trick is three distinct layers working together: seasoned ground beef with a light tomato sauce, long tubes of macaroni bound with egg white, and a thick bay-scented béchamel poured over the top.
The egg white stirred through the pasta is not optional folklore. It sets as the pasta bakes and keeps the bottom layer from collapsing when you cut squares. The egg yolks tempered into the béchamel do the same for the top, firming it into a sliceable cloud rather than a runny sauce.
Grated cheese between every layer means you get gooey pockets in every bite. Use a sharp sheep’s milk cheese like kefalotyri or Pecorino Romano for proper Greek character.
Chef Tips
- Undercook the macaroni by 2 minutes. It finishes in the oven and you want it al dente, not mushy.
- Temper the egg yolks into the hot béchamel slowly or they will scramble. Add a ladle of hot sauce to the yolks first, whisking, then stream that back into the pot.
- A pinch of grated nutmeg in the béchamel is classic and highly recommended.
- Let the pasticcio rest 20 minutes after baking. Cut too soon and the layers slide apart.
Variations
- Swap ground beef for a 50/50 mix with ground lamb for a deeper, more traditional flavor.
- Add a splash of red wine to the meat sauce as the tomatoes go in.
- Stir a little cinnamon and ground clove into the meat for a true Thessaloniki-style pasticcio.
Ingredients
Directions
Sauté the onion, green onion, celery and carrot in the butter until tender.
Add the salt, pepper, ground beef and a few spoons of water.
Sauté a few minutes and add the tomatoes.
Leave the meat with the sauce to simmer for ½ 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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