Pastitsio
with Sweet Red Peppers & Goat Cheese Tapenade
Heat the oil and saute the onion and then the ground meat
and garlic. Pour in the wine when the meat is browned. Let
the alcohol steam off and add the tomatoes, cinnamon, allspice,
salt and pepper. Simmer the sauce until thick. Boil the
pasta to al dente, drain and toss with a little olive oil.
Melt the butter, add the flour and stir until lightly browned.
Slowly add the hot milk, stirring with a wire whisk until
thick. Add the cream and continue stirring until it thickens
a little more. Remove from heat. Add the Gaea "Sweet
Red Peppers & Goat Cheese tapenade", and whisk
in the egg and anthotyro.
Combine 1/4 of the sauce with the ground meat mixture. Layer
half the pasta in an oiled baking pan, sprinkle with a little
grated cheese and spread half the ground meat sauce on top.
Cover with 4-5 tablespoons of sauce. Repeat, finishing with
a layer of sauce. Sprinkle with remaining grated cheese
and bake in a preheated oven at 180C (375F) for about 45-50
minutes, until golden and set. Remove, cool slightly and
serve.
For
8 servings:
½ cup Gaea "DOP Kalamata Extra Virgin olive oil"
3 onions, finely chopped
750 gr. (1 ½ pounds) ground beef
2 garlic cloves, minced
½ cup dry red wine
3 cups finely chopped plum tomatoes
1 cinnamon stick
5-6 allspice berries
Salt and pepper to taste
1 package tube spaghetti
125 gr. (1/2 cup) unsalted butter
6 Tbsp. milk
8 cups milk
1 cup heavy cream
1 cup Gaea "Sweet Red Peppers & Goat Cheese Tapenade"
