Pastichio with Crema Sauce - Recipe

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PASTICHIO WITH CREMA SAUCE

2 lbs. ground beef
2 tsp. salt
1/4 tsp. pepper
1 onion, chopped
Chopped parsley
4 tbsp. butter
1/2 c. tomato sauce
1/2 c. water
1 lb. macaroni
1/2 c. butter
3 to 4 c. grated cheese (kefalotiri)

Add salt and pepper to ground beef. Fry until meat juices are absorbed. Add chopped onion, parsley, and 4 tablespoons butter; brown well. Add tomato sauce and water, and simmer until liquid is absorbed, about 15 minutes.

Cook macaroni in salt water 10 minutes. Do not overcook. Rinse, drain well. Grease large baking pan, 11x14 inch, with melted butter; sprinkle with bread crumbs and grated cheese.

Combine macaroni with 1/2 cup melted butter; arrange half of mixture in pan. Sprinkle with grated cheese, and cover with meat mixture, spreading evenly over entire surface. Cover with remaining macaroni and grated cheese. Prepare Crema.

CREMA:

1/2 c. butter
8 tbsp. flour
4 c. milk
4 to 6 egg yolks

Melt butter, add flour and stir until slightly brown. Add milk gradually, stirring constantly until slightly thickened. Slowly add slightly beaten egg yolks, and cook over very low heat until thickened. Season with salt and pepper to taste.

Spread crema evenly over macaroni. Sprinkle with grated cheese. Bake in oven at 350 degrees for about 30 minutes. Cream sauce should be thick enough to form a top layer. Thin sauce will seep through macaroni. Makes 12 servings.

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recipe reviews
Pastichio with Crema Sauce

· Apr 6 · #65809

Monica (New Mexico) says:

After trying to get this dish right twice over the last year, and failing I might add, I FINALLY got it right with this recipe! The only additions I made were that I added one tsp. allspice, and two tsp. ground cinnamon to the ground beef along with the salt and pepper. Its primarily coz my Greek roommate would make it that way. Also, I left it in the oven at 350°F for 50 minutes. It came out nice and brown and tasted wonderful! Also, the CREMA sauce is usually quite difficult to get right for a beginner, but if one follows this recipe exactly, there is no way you can mess it up. PS: When they say 'stir constantly', they do mean 'constantly'! ;)

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