Ingredients
1 packet of tube pasta
½ kilo of minced meat
½ cup of oil
½ of roughly chopped cheese
1 ½ cups of tomato juicesalt, pepper
a little cinnamon and nutmeg
For the béchamel sauce
1 ½ lt. of milk
1 packet of Béchamel sauce
3 eggs (optional)
Preparation
Boil the pasta for around 15 minutes. Drain, rinse in cold water and set aside until the minced meat is prepared.
Place the oil, minced meat, salt, pepper, cinnamon and nutmeg in a pot. Sauté for 15 minutes and then add the tomato juice and leave to simmer for half an hour. During this time prepare the Jotis Béchamel sauce in line with the instructions on the packet. Add 3 lightly beaten eggs if desired and stir in. Add 1/3 of the béchamel sauce and the cheese to the minced meat and stir in.
Oil a medium sized casserole dish and place half the pasta in a flat layer. Place the minced meat on top and cover with the remaining pasta.
Cover the entire surface of the pastichio with the remaining béchamel sauce and sprinkle with some melted butter. Sprinkle with some grated gruyere too if desired.
Roast at 180oC in a fan-assisted oven for approximately 1 hour.
1 packet of tube pasta
½ kilo of minced meat
½ cup of oil
½ of roughly chopped cheese
1 ½ cups of tomato juicesalt, pepper
a little cinnamon and nutmeg
For the béchamel sauce
1 ½ lt. of milk
1 packet of Béchamel sauce
3 eggs (optional)
Preparation
Boil the pasta for around 15 minutes. Drain, rinse in cold water and set aside until the minced meat is prepared.
Place the oil, minced meat, salt, pepper, cinnamon and nutmeg in a pot. Sauté for 15 minutes and then add the tomato juice and leave to simmer for half an hour. During this time prepare the Jotis Béchamel sauce in line with the instructions on the packet. Add 3 lightly beaten eggs if desired and stir in. Add 1/3 of the béchamel sauce and the cheese to the minced meat and stir in.
Oil a medium sized casserole dish and place half the pasta in a flat layer. Place the minced meat on top and cover with the remaining pasta.
Cover the entire surface of the pastichio with the remaining béchamel sauce and sprinkle with some melted butter. Sprinkle with some grated gruyere too if desired.
Roast at 180oC in a fan-assisted oven for approximately 1 hour.
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STRAPATSADA
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(Corfu Strapatsada)
Ingredients
3 tablespoons olive oil
450 gr. ripe tomatoes, peeled and chopped
1 teaspoon oregano, thyme or basil
salt and black pepper
pinch of sugar
4 eggs, beaten a little with a fork
Serves 4
o Heat the olive oil in a large frying pan and add the prepared tomatoes and
the herbs.
o Stir a little and let them cook gently for 5-8 minutes until all the liquid
evaporates.
o Stir in some seasoning and the sugar and add the seasoned beaten eggs,
pouring them evenly all over the tomatoes.
o Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are
cooked but not too solid.
STRAPATSADA
-----------
(Corfu Strapatsada)
Ingredients
3 tablespoons olive oil
450 gr. ripe tomatoes, peeled and chopped
1 teaspoon oregano, thyme or basil
salt and black pepper
pinch of sugar
4 eggs, beaten a little with a fork
Serves 4
o Heat the olive oil in a large frying pan and add the prepared tomatoes and
the herbs.
o Stir a little and let them cook gently for 5-8 minutes until all the liquid
evaporates.
o Stir in some seasoning and the sugar and add the seasoned beaten eggs,
pouring them evenly all over the tomatoes.
o Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are
cooked but not too solid.
DOLMADES
(VEGGIE)
This is someone's aunt's recipe. They find it heavenly:
3 C. rice, soaked in boiling water and salt for 1hr.
1/2 C. olive oil
Juice of one large lemon
1 bunch green onions, chopped
1 bunch parsley, minced
1 large, firm tomato, choppped
1 tsp. dried mint (optional)
salt and pepper to taste
Thoroughly rince rice and drain well. Mix the rice and all the above
ingredients in a bowl. If you are using fresh grape leaves blanch
in boiling water for a minute. Stuff and cook. You could use torn
grape leaves or slices of tomato to line the bottom of the pan so
that the bottom layer of stuffed grape leaves won't scorch.