Smoked Greek Pasticcio Recipe
Ingredients
Bottom:
500 Ml (2 cups) macaroni, cooked and drained
2 Eggs, lightly beaten
75 Ml (⅓ cup) grated Parmesan cheese
Filling:
750 G (1 ½ lb.) med/lean ground beef, smoked
500 Ml (2 cups) sliced mushrooms, smoked
1 Medium onion, finely chopped, smoked
1 – 398 Ml (14 oz) tomato sauce
5 Ml (1 tsp) chopped garlic
5 Ml (1 tsp) each salt, pepper, cinnamon
Topping:
75 Ml (⅓ cup) butter
75 Ml (⅓ cup) all-purpose flour
Pinch of each: salt, nutmeg
750 Ml (3 cups) milk
2 Eggs, lightly beaten
75 Ml (⅓ cup) grated Parmesan cheese
Preparation
Bottom:
Combine the macaroni, eggs and cheese.
Spread over the bottom of a greased 33 x 23 cm (13 x 9 in) baking dish.
Set aside.
Filling:
Sauté the smoked ground beef, mushrooms and onions in a large skillet until tender and browned.
Drain off fat.
Stir in tomato sauce and seasonings.
Simmer, uncovered. Meanwhile, prepare the topping.
Topping:
In a large saucepan, melt butter.
Stir in flour, salt and nutmeg.
Add milk.
Cook, stirring until thickened and bubbly.
Gradually stir into the eggs, then return to the saucepan.
Cook over low heat for one minute longer.
Assembling:
Spread meat filling over macaroni.
Spread topping overall.
Sprinkle with Parmesan cheese.
Bake at 180°C (350°F) for 35 – 40 minutes; or until golden brown and bubbling.
Alder
wood
Alder is commonly used for smoked salmon because of its milder flavor. However, thanks to its light, sweet, and musky flavor, it's a smooth smoke flavor perfect for almost any dish.
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