| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick unsalted butter, (1/4 cup) |
| 1/4 |
c |
All purpose flour |
| 3 |
c |
Milk, heated |
| 2 |
|
Eggs |
| 2 |
tb |
Chopped fresh dill |
|
|
Freshly grated nutmeg, to taste |
| 3/4 |
lb |
Penne |
| 2 |
c |
Chopped pot roast |
| 1/2 |
c |
Beef broth |
| 1/2 |
c |
Pot roast gravy |
| 1/2 |
c |
Grated Kefalotyri or Parmesan cheese (about 2 ounces) |
INSTRUCTIONS
BECHAMEL SAUCE
For bechamel sauce:
In a heavy sauce pan over moderately low heat melt butter. Whisk in flour
and cook roux,
whisking, 3 minutes. Whisk in milk and simmer sauce, stirring, about 8
minutes. In a bowl whisk eggs and add 1 cup sauce in a stream, whisking.
Whisk egg mixture into remaining sauce and whisk in dill, nutmeg, and salt
and pepper to taste. Keep bechamel warm, its surface covered with plastic
wrap.
Preheat oven to 375 degrees.
In a pot of boiling salted water cook penne until al dente. Rinse penne in
colander and drain well. In a bowl stir together pot roast meat, beef
broth, and gravy.
In a buttered shallow 2-quart baking dish spread half of pasta evenly and
spread beef mixture evenly over it. Top evenly with remaining pasta and
pour bechamel over pasta. Sprinkle pastitsio with cheese and bake in middle
of oven until bechamel is set, about 40 minutes.
Yield: 4 servings
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8805
Posted to MC-Recipe Digest V1 #387 by Angele Freeman <jfreeman@netusa1.net>
on Jan 25, 1997.
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