| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Casseroles, Greek |
24 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 1 1/2 |
lb |
Ziti thick, uncut macaroni |
|
|
Salt |
| 2 |
c |
Grated cheeses* |
| 6 |
tb |
Melted butter |
| 7 |
|
Eggs |
| 6 |
c |
Saltsa Kima |
| 6 |
c |
Medium Saltsa Aspri |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Grated nutmeg |
| 1 |
c |
Bread crumbs |
INSTRUCTIONS
*Note: Grated cheeses can be any combination of mizithra, kefalotyri (hard
ricotta) or Romano cheeses. In a large pot, boil the ziti in salted water
until almost tender. Drain thoroughly. In a large bowl, combine the
macaroni, 1 1/2 cups of the grated cheeses, the butter, and 4 of the eggs,
lightly beaten.
Butter an 11" x 15" x 3" baking pan, and in it layer half the macaroni
mixture. Separate 2 of the eggs and combine the 2 egg whites plus 1 more
whole egg with the Saltsa Kima. Spread it evenly over the macaroni in the
pan and cover with the remaining macaroni. Meanwhile, combine the Saltsa
Aspri with the 2 egg yolks and the spices. Pour over the macaroni,
spreading it into the corners with a spatula. Sprinkle the top lightly with
the remaining cheese and the bread crumbs. Bake in a 350 degree for 45
minutes or until a golden crust develops and the sauce bubbles. Remove from
the oven and allow to stand for 15 minutes before cutting into squares.
Serve on a warm platter. Note: Try this once using 1 1/2 pounds of ziti for
an elegant pastitsio. A very rich recipe; you can safely reduce the meat
sauce and Saltsa Aspri by one cup, if desired. From: "The Food of Greece"
by Vilma Liacouras Chantiles.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”