| 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
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