Sunday, Jan 21, 2018
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For the pasta:

1 pound ziti

2 eggs, lightly beaten

3 tablespoons kefalotiri (Greek

cheese) or parmesan

1 cup Bechamel Sauce (recipe


For the pie:

2 tablespoons butter, melted

5 cups Meat Sauce (recipe follows)

3 cups Bechamel Sauce (recipe


3 tablespoons bread crumbs

3 tablespoons kefalotiri or


Prepare Bechamel Sauce. Prepare Meat Sauce.

Prepare the pasta. Bring a large saucepan of salted

water to a boil. Add the pasta and simmer 10 minutes

or until almost soft. Drain in a colander and transfer to

a large bowl. Allow to cool, then add the beaten eggs,

cheese, and 1 cup Bechamel. Toss the pasta until well

coated with mixture.

To assemble: Preheat oven to 350 degrees. Brush the

bottom and sides of a deep-dish 9 by 13-baking dish.

Put a third of pasta evenly in dish, then cover with half

the Meat Sauce and add another third pasta on top.

Cover with the other half of Meat Sauce followed by

the fi nal third pasta and spoon on Bechamel Sauce,

smoothing it over the top. Sprinkle with bread crumbs

and cheese and bake for 50 minutes until golden

brown. Let rest for 10 to 15 minutes before cutting.

4 cups milk

2 bay leaves

teaspoon allspice berries

8 tablespoons butter

1 cup all purpose fl our

3 tablespoons kefalotiri or

parmesan cheese

teaspoon nutmeg

Heat milk, bay leaves, and allspice in saucepan on

low heat. Melt butter in another pan; then add fl our

and whisk to make roux for 5 minutes. Then slowly

combine the hot milk and the fl our mixture discarding

bay leaves and allspice. Whisk constantly until the

sauce thickens. Remove from heat and when slightly

cooled, stir in cheese and nutmeg.

4 tablespoons olive oil

2 medium size yellow onions, diced

2 garlic cloves, fi nely chopped

2 celery stalks, trimmed and diced

1 teaspoon dried oregano

1 sprig fresh thyme

1 pound ground lamb

1 pound ground beef

cup red wine

1 15-ounce can chopped tomatoes

1 tablespoon tomato paste

1 teaspoon cinnamon

1 teaspoon allspice

2 bay leaves

Salt to taste

Freshly ground pepper

Heat 3 tablespoons olive oil in large saucepan. Saute

onion, garlic, celery, parsley, oregano, and thyme for 5

minutes. Remove from pan and reserve.

Add remaining oil to saucepan and saute the ground

beef and ground lamb, stirring constantly for 10 minutes

or until the meat is browned. Add the red wine,

tomatoes, tomato paste, cinnamon, allspice, bay

leaves, salt, and pepper and saute for another 5 minutes.

Return the onion, garlic and celery mixture to the

saucepan, stir well and simmer the sauce for 45 to 60

minutes until thickened to yield 5 cups.

Source: Chef Jaime Griffi th, adapted from Modern Greek, by Andy Harris (Chronicle).

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