This dish is great for all seasons. It is a dish well known to all Greeks, as it is one that is not absent from any table during celebrations. what you will need. 185g butter, 1 onion 500g mince beef 3-4 ripe tomatoes, peeled and chopped 1/2cup Zakynthian wine 3tsp of breadcrumbs 500g pasta (thick type) 185g Zakynthian cheddar cheese 60g Zakynthian hard cheese nutmeg grated Bechamel sauce 185g butter 125g flour 5cups of milk salt/pepper 2egg yolks beaten lightly How to make it Melt butter in a large pan, Personally, I have replaced butter for our famous Zakynthian olive oil, but if you are making this for the first time use butter then you will get an idea how much olive oil you would need.) Once butter has melted fry onion until golden brown. Add minced beef and brown. Add tomatoes, wine, salt and pepper to taste. Cover for 20-30mins Add breadcrumbs, mix and remove from heat. Boil pasta, strain, return to pan. Add remaining butter, melted. Mix grated cheese. Add 185g of cheese to pasta. Grease a baking tray. Place half the pasta in the baking tray. pour over the minced beef sauce, cover with the remaining pasta. To make the Bechamel sauce:- Melt butter in a saucepan over low heat. Add flour and stir constantly for 1-2 mins Add the milk slowly, still stirring. Bring to boil, you will see the sauce will thicken, let simmer for a few minutes still stirring so as not to stick. Add egg yolks mix gently. Pour sauce over the pasta, then sprinkle the remaining cheese and nutmeg over the bechamel sauce. Bake in a moderate oven for about 45mins Serve warm. Καλή Ορεξη
Posted on: Mon, 12 Jan 2015 10:08:22 +0000
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