pasta (greek) - pastitsio

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Pastitsio (Corfu Macaroni)

 

Recipe By :Nava Atlas, Pasta East to West

Serving Size : 8 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces (to 12 ounces) elbow macaroni

1 tablespoon canola or light olive oil

1 large onion -- chopped

3 cloves garlic -- minced

16 ounces canned chickpeas -- drained and rinsed

16 ounces canned diced tomatoes -- lightly drained

1/2 teaspoon cinnamon

dash nutmeg

1/4 cup minced fresh parsley

salt and black pepper

SAUCE:

1 cup low-fat milk

2 tablespoons unbleached white flour

1/4 cup natural canola margarine or whipped butter

3/4 cup finely crumbled feta or goat cheese

1/4 cup grated fresh parmesan cheese

wheat germ -- for topping

 

Preheat the oven to 350 degrees. Cook the macaroni in plenty of rapidly

simmering water until al dente, then drain and return to the pot in which it was

cooked.

 

Meanwhile, heat the oil in a large saucepan. Add the onion and saute over medium

heat until translucent. Add the garlic and continue to saute until the onion is

golden. Stir in the chickpeas, cinnamon, nutmeg, and parsley. Cook just until

heated through, then remove from the heat and season with salt and pepper.

 

Heat 3/4 cup of the milk in a small saucepan. Combine the remaining 1/4 cup of

milk with the flour to make it smooth and flowing. Slowly pour it into the

saucepan, then add the margarine. Cook gently until thickened, then stir in the

feta and Parmesan cheese. Remove from the heat and stir into the cooked, drained

macaroni.

 

Layer a lightly oiled 9- by 13-inch shallow baking dish with half of the

macaroni, then spread the chickpea mixture over it. Top with the remaining

macaroni, then sprinkle with the Parmesan cheese.

 

Bake until the top is golden and slightly crusty, about 40 to 45 minutes. Let

stand for 5 to 10 minutes, then cut into squares to serve.

 

Calories: 304 Total Fat: 14 g

 

Source:

" Pasta East to West: A Vegetarian World Tour, 1998:124 "

 

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Per Serving (excluding unknown items): 353 Calories; 13g Fat (32.7% calories

from fat); 12g Protein; 47g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol;

464mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0

Non-Fat Milk; 2 Fat.

 

NOTES : Here is a well-known Greek pasta dish -- a rarity in that cuisine. In

its original version, cinnamon spiced ground meat is sandwiched between two

layers of mildly sauced pasta. A ziti-type noodle is often used, otherwise,

elbow macaron is used, as in this version. A (tangy) Greek cheese, kefaloteri,

is used in making a white sauce. Since this is difficult to find, Parmesan (or

Romano) is often used in Americanized versions. Flavoring the macaroni with feta

cheese, in addition, and using spiced chickpeas as the middle layer creates a

satisfting meatless take on this dish. (Editor)

 

Nutr. Assoc. : 26044 244 0 0 2603 20200 0 0 0 0 0 4038 3309 4098 3272 0 0