For the pasta:
1 pound ziti
2 eggs, lightly beaten
3 tablespoons kefalotiri (Greek
cheese) or parmesan
1 cup Bechamel Sauce (recipe
follows)
For the pie:
2 tablespoons butter, melted
5 cups Meat Sauce (recipe follows)
3 cups Bechamel Sauce (recipe
follows)
3 tablespoons bread crumbs
3 tablespoons kefalotiri or
parmesan
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).