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Get Your Greek On

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Nothing says “Opa!” quite like pasticcio, and the Greek foodies at Goose Loonies have given us a secret recipe for this delectable dish to pass on to you, our awesome readers. Give this recipe a try the next time you’re craving a rich, traditional Greek meal.

When it comes down to it, pasticcio is not unlike lasagna, except, of course, for that deliciously-Grecian addition of lamb. Bakersfield is an area that has long been known for its love of lamb dishes, so there’s no reason to be baa-shful when it comes to pasticcio.

Goose Loonies PASTICCIO

  • 1 package pasta (hollow-shaped); cooked al dente
  • 1 lb. ground lamb
  • 2 onions; chopped
  • 3 cloves garlic; chopped
  • 1 bell pepper; chopped
  • 1 can (8oz.) whole tomatoes; drained and chopped
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. allspice
  • 1 tsp. cinnamon
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Bechamel Topping

  • 4 tbsp. butter
  • 4 tbsp. flour
  • 2 cups milk
  • 1/2 cup of kefalotiri or parmesan cheese
  • 1/2 tsp. white pepper
  • 1/2 tsp. nutmeg
  • 2-3 eggs

Start by preparing the topping.

Melt the butter in a saucepan and mix in the flour to form a paste. Add the milk and heat at medium, stirring constantly until mixture thickens. When thick, add parmesan or kefaloteri and stir until melted.

While topping is cooling, prepare pasta and meat filling.

Cook pasta until tender but firm. Do not overcook!

Brown the meat with the chopped onions, peppers and garlic. Add the spices, salt and pepper to taste, and the drained tomatoes.

Make sure you topping mixture is completely cool before you add in the beaten eggs. After the eggs are stirred in, mix in spices. In a baking dish, make a layer with half the cooked pasta. Add the cooked lamb mixture. Then top with the remaining pasta and the bechamel topping. Bake at 350 degrees for 45 minutes or until brown.

Article appeared in our 28-3 Issue - August 2011