We hadn’t seen Moo in seven years. So when he rang a few days ago and asked what we were doing the following night, my instant reply was, “Nothing I can’t cancel”. We had a wonderful night catching up, discussing everything from sharks’ teeth fossils to remote controlled helicopters.
About ten years ago, Moo (Michael to his work colleagues) sent us a homemade Christmas card shaped as a 3D star. He’d spent ages cutting out the little points with a Stanley knife. It hung on our tree for years, until the cardboard finally wore out. I’ve asked him to send me a new star for the tree this Christmas!
Good conversation is always enhanced by easy comfort food, and Pete’s pasticcio is as easy and comforting as they come. Well, easy because I didn’t have to make it, but comforting and flavoursome nonetheless. It’s a traditional Greek dish, characterised by the addition of cinnamon, which fills the kitchen with a delicious aroma as it bakes, and smothered in a golden bechamel , enriched with egg yolks.
- 2 Tbsp olive oil
- 2 onions, chopped
- 500g minced lamb
- 1 tsp cinnamon
- 3 tsp dried oregano (if you can find Greek rigani, all the better)
- 250ml (1 cup) red wine
- 150g tomato paste (we used homemade, so it wasn’t quite as salty or thick)
- 500g penne pasta (dried)
- 125g salted butter
- ¼ cup plain flour
- 750ml (3 cups) milk
- 80g (1 cup) grated pecorino or romano cheese
- 4 egg yolks
1. Preheat oven to 180C. Grease a deep baking dish or tray.
2. Heat oil in a large frying pan and cook the onion until soft. Mix the cinnamon into the meat, then add this to the pan, breaking up the lumps and cooking for 5 minutes until brown and cooked through. Stir through the oregano, red wine, tomato paste and 2 cups of water. Reduce the heat and simmer for 45 minutes until the sauce has reduced and thickened. Season to taste.
3. Cook the pasta in a large pan of boiling water for 10 – 12 minutes until just tender. Drain and return to the pan. Stir through the mince sauce, then spoon into the baking dish.
4. Melt the butter in a large saucepan and add flour. Stirring, cook for one minute, then whisk in the milk until smooth. Reduce the heat and whisk until the sauce is smooth and thickened. Remove from the heat and whisk in the cheese and egg yolks (stir fast, so the yolks dissolve in rather than scrambling).
5. Spread the sauce over the pasta and bake for 30 minutes until golden, then rest in the dish for 10 minutes before serving. Any leftovers reheat brilliantly the next day!
Yum! You have inspired me with your recipes – I have one for later…x
This is definitely going on my menu. I think I may even have all the ingredients on hand … other than minced lamb….
Dan, it’s almost as good with minced beef, which is how we often make it!
Mmmm a new pasta recipe to try…and an excuse to have egg whites left over…:)
Dinner was great only over shadowed by the fantastic company. There was no mention of the starter plate of cheeses, olives and home made quince paste. Everyone was in totally agreement that the quince paste was the best ever consumed, not a piece of grit in sight.
Thank you for the lovely dinner and it is a joy to be around a family that is in harmony.
Must do it again much sooner than 7 years.
Cheers
Moo
Don’t forget my star this Christmas! :)
Truly a fantastic night – look forward to seeing you again soon, hopefully with the beautiful Jane and the wee lad.
Celia xx
This used to be one of my favourites! I’ll have to put it back onto my ‘regular’ meals list! Love your blog, Celia x
Thanks Vicki!
my favorite recipe since i was a kid! my mother used to use 1/2 qt. of minced pork & 1/2 qt. of minced beef. if you could also find kefalotyri cheese that would be great! may the worldwide preferences vary, it is still a lovely dish for me! thx celia!
Gina, ours is probably quite unauthentic, but we do try and find proper rigani dried on the branches for it, rather than using regular oregano! :)
Have now had three Pasticcio meals in a row – Thanks so much for bringing it!