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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Pastitsio a la Nannette
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Greek Style Lasagna 90 minutes 12 large servings Ingredients 1 cup diced onion 2-4 tablespoons minced garlic 3 tablespoons butter 11/2 lbs. ground beef 2 lbs. ground lamb 1 teaspoon dry oregano ½ teaspoon ground cinnamon 1-2 Bay leafs 1½ teaspoons fresh oregano, leafs only-no stems ½ cup fresh basil, fine chop ¼ cup fresh parsley, fine chop salt & pepper to taste 3 cups tomato sauce homemade is best, thin with 1 cup red wine 1 ½ cups grated Romano cheese Béchamel: 1 cup butter 1-1 ½ cups flour 6 cups + 1 cup half-n-half 2 cups whole milk 1-2 teaspoons fresh ground nutmeg salt & pepper to taste 2 whole eggs 10 egg yolks 2 cups ricotta cheese 1½ lbs. macaroni, ziti or penne noodles Directions Step 1: Cook pasta in salted boiling water. Drain and set aside. Step 2: In a large skillet, sauté onion in 3 tablespoons butter for 3-4 minutes. Add minced garlic and continue to cook for another 2-3 minutes. When onion is translucent and garlic fragrant add ground meats. Constantly move and stir meat around in skillet. Right before meat is browned, fry cinnamon, salt, pepper and other dry spices/herbs. Fry these for a minute or two. Taste and adjust salt & pepper. Remove to a platter lined with paper towels and drain. Turn heat to simmer and return meat to pan and add tomato sauce with wine, basil, parsley and oregano. Stir ingredients and only warm sauce. Turn heat off. Step 3: In a medium size mixing bowl combine 2 eggs, 10 egg yolks, 2 cups ricotta cheese and remaining cup of half-n-half. Incorporate all these to make a creamy mix. Step 4: In a saucepan scald 6 cups of half-n-half with 2 cups milk. Step 5: Part 1 In a large pan, on medium heat, melt 1cup butter. Stir in 1 to 1½ cup flour your looking for a thick, sandy texture. Cook the flour for 2-3 minutes, only to cook raw flour taste out. This is a blond roux - meaning with out color. So, do not allow flour/butter mix to brown. You may have to adjust your heat to a slightly lower setting. Part 2 Slowly start adding warm half-n-half & milk mixture to roux. Start with 1cup liquid and with a balloon whisk and stir. Add another cup or so of liquid and stir again. You are adding the liquid and stirring like crazy to keep mixture from lumping. Continue to add liquid and stir. When all the liquid is added and sauce is smooth. Remove from heat. If sauce is lumpy, just strain mix into a large bowl. Add nutmeg, salt and pepper. Taste and adjust accordingly. Part 3 Cool mixture. This is important because eggs will be added and they may congeal slightly cook to a nasty mush. This mix does not have to cool to room temperature. Step 6: Preheat oven to 400 degrees. Spray Pam in a large baking pan.Spread ½ noodles evenly on the bottom. Spoon ½ of white sauce over and push into corners. Sprinkle ½ grated Romano cheese. Spoon all of the meat sauce into the pan. Layer remaining noodles, white sauce and top with Romano. Bake at 400 degrees for 55 minutes. Cool before serving. --------------------------------------------------------------------------------------------------------
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