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#1 2018-04-14 15:24:33

countrychicken
A.C.E. Addicted
From: mayfair, sk
Registered: 2014-01-21
Posts: 1079

Greek Baked Ziti

was lookin' for spmething different for ground beef, this looks like it

Greek Baked Ziti
Ingredients
2 tablespoons olive oil
1 lb ground lamb (or beef)
1 medium yellow onion (diced)
4 garlic cloves (minced)
1 cup white wine
2 cups tomato puree
2 tablespoons fresh oregano (chopped)
1 teaspoon ground cinnamon
1 1⁄2 teaspoons ground allspice
1 1⁄2 teaspoons ground nutmeg
1 lb ziti pasta or 1 lb penne
4 whole eggs (yolks and whites separated)
1 1⁄2 cups butter
1⁄2 cup all-purpose flour
2 1⁄4 cups whole milk
1/2 cup parmesean cheese

Brown meat till juice is gone and pour off excess fat
Add the onion and garlic and continue to cook until the onions are soft and the garlic is very fragrant, about 4-5 minutes. Salt and pepper generously.
Pour the white wine into the sauté pan and stir. Allow the wine to reduce by at least half before adding the tomato puree, oregano, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and allspice.
Bring the sauce to a simmer and allow to simmer for 20-30 minutes or until the sauce is quick thick. Set aside.
While the tomato sauce is simmering, bring your water for the pasta in a stock pot to a boil. Cook the pasta as per the directions on the packaging except cut back the time by 1-2 minutes so that you don’t end up with super mushy noodles in the end.
While the pasta is cooking begin preparing the béchamel sauce by melting the butter in a large sauté pan. Once melted, slowly add the flour, whisking continuously to fully incorporate the fat and flour to make a roux. Continuing whisking for 2-3 minutes to cook out the raw flour taste.
Slowly add the milk to the roux, again whisking continuously.
Add the 1/2 teaspoon of nutmeg and allspice to the béchamel and let cook for 5 minutes. Remove from the heat.
Place the egg yolks in a small bowl, and, while mixing them continuously, slowly add a tablespoon of the béchamel to the yolks at a time. Do this 4 or 5 times to temper the eggs. Then add the egg mixture to the béchamel and whisk to combine fully. Set aside. Note: DO NOT dump the yolks directly into the hot béchamel sauce without tempering them first or else you will end up with scrambled eggs.
Preheat your oven to 375 degrees F.
Once the pasta is cooked, strain it. Place 1/2 cup of butter in the empty stock pot and, once melted, add the ziti along with the egg whites. Toss to combine but be careful not to break the noodles.
To assemble the pastitsio, in a 13 by 9 pyrex baking dish, apply a layer of cooking spray so that the food does not adhere to the dish. Then, spread the ziti across the bottom of the dish, being sure to evenly distribute the noodles. Then, place the tomato sauce on the ziti. Top the tomato sauce with the béchamel, making sure that the entire dish is covered. Sprinkle the freshly grated parmesan cheese on top and place in the over, uncovered, for 45 minutes or until the cheese and béchamel sauce start to brown slightly. Allow to rest for 5-10 minutes.

Edit to Add: MEAT also to correct amt of cinnamon so ingredient list matches recipe. I cut and paste between a few recipes to combine into one I think I'll like  lol

Last edited by countrychicken (2018-04-17 14:33:31)

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#2 2018-04-14 16:13:52

Naaka
Growing Member
From: Central Alberta
Registered: 2016-01-14
Posts: 58
Website

Re: Greek Baked Ziti

I am always looking for a use for ground lamb.  This looks like it is worth trying.  Just wondering where exactly the meat comes in?  I am guessing browning meat is the first step of the tomato sauce? Or is it layered separately?

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#3 2018-04-15 14:52:30

countrychicken
A.C.E. Addicted
From: mayfair, sk
Registered: 2014-01-21
Posts: 1079

Re: Greek Baked Ziti

oops, when 'cut and pasted' seems it cur off the start   lol

am making tonite or would habe seen myself

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#4 2018-04-15 15:02:17

Naaka
Growing Member
From: Central Alberta
Registered: 2016-01-14
Posts: 58
Website

Re: Greek Baked Ziti

Let us know how it turns out.  It really looks like it has potential. :thumbsup:

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#5 2018-04-16 00:16:01

niglefritz
Moderator
From: western MB
Registered: 2012-02-21
Posts: 1594

Re: Greek Baked Ziti

Sounds tasty! :thumbsup: :letseat:


FOCUS: blue JG, copper marans
WTB: silkies, sp. sussex ; Runners: Black, fawn & white hens; Cayuga
My Daughter's Shop: feathers & more create beautiful accessories: www.etsy.com/shop/DreamOfMustangsMB ;horse;

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#6 2018-04-16 14:26:19

countrychicken
A.C.E. Addicted
From: mayfair, sk
Registered: 2014-01-21
Posts: 1079

Re: Greek Baked Ziti

OK, made it for supper last nyte and boy howdy was it good. thought maybe would be cinnamon-y but spice balance was excellent

can see why the soprano's tony raved about it

also even w/all the butter was not greasy and surprisingly thrifty way to feed a crowd

we made ours in 2 - 9 X 6" (m.o.l.) dishes, cooked both and froze one

Edit to Add: also like that the egg whites get used up

Last edited by countrychicken (2018-04-16 14:30:08)

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#7 2018-04-16 14:45:36

Naaka
Growing Member
From: Central Alberta
Registered: 2016-01-14
Posts: 58
Website

Re: Greek Baked Ziti

:thumbsup: I'm really going to have to try it.  I love it when all the ingredients are ones I generally have in my cupboard. 

I was wondering about the spices.  I find some recipes use nutmeg where I just don't think it belongs.  I will try with lamb. Good to know that you thought it well balanced, hopefully we have similar tastes.

Last edited by Naaka (2018-04-16 14:46:17)

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#8 2018-04-17 01:15:17

niglefritz
Moderator
From: western MB
Registered: 2012-02-21
Posts: 1594

Re: Greek Baked Ziti

I LOVE Greek food. I totally get why they love to eat. Their food is simple food, yet so complex in flavor!

I often throw in a whole egg in a recipe if I can get away with it. My mayo has egg yolks, but I throw the whole egg (less the shell :veryfunny: ) in.

I don't have lamb, so for me it will be beef. I find good recipes once in a while thst use white wine, then I can't remember where I found them. :/ This time will be different. I WILL remember where this recipe is!


FOCUS: blue JG, copper marans
WTB: silkies, sp. sussex ; Runners: Black, fawn & white hens; Cayuga
My Daughter's Shop: feathers & more create beautiful accessories: www.etsy.com/shop/DreamOfMustangsMB ;horse;

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