Pastizio

Ingredients for 6 servings:

• 500 g pasta (macaroni)
• 6 tbsp butter
• 1 egg white, beaten stiff
• 9 tbsp Parmesan, grated
• 1 small onion(s), diced
• 500 g minced meat, mixed
• 2 tsp salt
• 2 pinches of pepper
• ½ stalk(s) cinnamon
• ⅛ liter white wine, dry
• 2 tbsp tomato paste
• ⅛ liter meat broth
• 5 tbsp breadcrumbs, heaped
• 3 tbsp flour
• 1 egg yolk
• 1 tbsp cream
• 0.38 liters of water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the macaroni and toss in 1 tablespoon of butter. Mix the egg whites with 2 tablespoons of Parmesan cheese and fold into the macaroni. Grease a baking dish with 1 tablespoon of butter and sprinkle with 2 tablespoons of breadcrumbs. Spread half of the macaroni in the pan. Brown the diced onion in 1 tablespoon of butter, add the ground beef and brown. Simmer in an uncovered pan with 1 teaspoon of salt, 1 pinch of pepper, the cinnamon stick, white wine, tomato paste and stock until thickened. Remove the cinnamon stick. Mix in 1 tablespoon of breadcrumbs and 2 tablespoons of Parmesan cheese, pour over the macaroni in the baking dish and scatter the remaining macaroni on top. For the sauce, melt 2 tablespoons of butter, sprinkle in the flour while stirring and fry until light yellow. Gradually add water, add 1 teaspoon of salt and a pinch of pepper. Cook for 5 minutes, stirring constantly. Add 3 tablespoons of Parmesan cheese, whisk the egg yolks with the cream, stir 2 tablespoons of the hot sauce into the egg yolk mixture, then stir this into the hot sauce (do not let it boil!). Pour the sauce over the casserole, sprinkle with 2 tablespoons of Parmesan cheese and 2 tablespoons of breadcrumbs. Sprinkle 1 tablespoon of butter on top, and bake at 200°C for 40 minutes on the middle rack. Serve with tomato salad.