Pastitsio

Servings: 24
Ingredients:

1 1/2 lb Ziti thick, uncut macaroni
Salt
2 c  Grated cheeses*
6 tb Melted butter
7    Eggs
6 c  Saltsa Kima
6 c  Medium Saltsa Aspri
1 ts Ground cinnamon
1/2 ts Grated nutmeg
1 c  Bread crumbs

*Note: Grated cheeses can be any combination of mizithra, kefalotyri (hard
ricotta) or Romano cheeses.
In a large pot, boil the ziti in salted water until almost tender. Drain
thoroughly. In a large bowl, combine the macaroni, 1 1/2 cups of the
grated cheeses, the butter, and 4 of the eggs, lightly beaten.
Butter an 11′ x 15′ x 3′ baking pan, and in it layer half the macaroni
mixture. Separate 2 of the eggs and combine the 2 egg whites plus 1 more
whole egg with the Saltsa Kima. Spread it evenly over the macaroni in the
pan and cover with the remaining macaroni. Meanwhile, combine the Saltsa
Aspri with the 2 egg yolks and the spices. Pour over the macaroni,
spreading it into the corners with a spatula. Sprinkle the top lightly
with the remaining cheese and the bread crumbs. Bake in a 350 degree for
45 minutes or until a golden crust develops and the sauce bubbles. Remove
from the oven and allow to stand for 15 minutes before cutting into
squares. Serve on a warm platter.
Note: Try this once using 1 1/2 pounds of ziti for an elegant pastitsio.
A very rich recipe; you can safely reduce the meat sauce and Saltsa Aspri
by one cup, if desired.
From: ‘The Food of Greece’ by Vilma Liacouras Chantiles.

Typed for you by Karen Mintzias

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