This recipe has been in my 3-ring binder for over 10 years,
according to the date printed at the bottom of the page! I’ve been following it
with a few modifications over the last (gulp!) decade, with great results. I’m
so glad that I tried authentic Pastitsio at a Greek Festival all those years
ago and decided to make it at home. Hmmm, now that I think about it, I should
try some more recipes along those lines!
I used whole wheat pasta and home-made spaghetti sauce. I
have not yet found a way to prepare lamb that is appealing to my taste buds, so
I used a pound of ground beef, intending to save half of the meat for another
dish (the recipe calls for half a pound). When I mixed half the cooked meat
with the pasta, the ratio seemed inadequate, so I added the rest of the beef
and sauce mixture.
It came as a surprise to me that I had run out of white
sauce mix, so I used a non-tomato based mix packet that wasn’t white but tasted
great (I have prepared this before with a pesto mix packet, etc.), so my photo
looks nothing like the website version because I didn’t think that a layer of a
non-white color on top of the pasta would look very appealing. I mixed it all
in like baked pasta would typically be prepared. I used skim milk and forgot to garnish
with marjoram- but the spices in the recipe were a phenomenal combination
already! I also add vegetables to most dishes that don’t already call for sizable
amounts, so the photo shows the spinach I stirred in. I have prepared this in
the past with mushrooms, zucchini, summer squash, etc.
What is your favorite international dish? Are there any
particular spices or flavors that make it special?
No comments:
Post a Comment