3 onions, finely chopped
3 oz or 1/2 can tomato paste
1/4 C white or red wine
1/4 t cinnamon
1 lb Greek macaroni (looks like spaghetti-length ziti!)
4 C shredded cheddar
4 C grated parmesan or romano
4 eggs, divided
4 eggs, divided
3/4 C butter
188 g flour
6 C whole milk
Olive oil
Italian bread crumbs
1/2 t nutmeg
The day before, cook onions and turkey.
Add tomato paste, wine, and cinnamon.
Store overnight.
Boil pasta until al dente.
In a large bowl, combine about 2 1/2 C each cheddar and parmesan.
Mix with pasta and 4 egg whites; set aside.
In a saucepan, melt butter.
Add flour and cook roux for 2 mins.
Whisk in milk, turn off heat, and whisk in 4 yolks.
Preheat oven to 375.
In a 9x13 deep dish lasagne pan, brush with olive oil.
Line with Italian breadcrumbs.
Arrange pasta.
Evenly spread meat over top of pasta.
Evenly spread bechamel over meat.
Sprinkle with nutmeg.
Cover with foil and bake 40 mins.
Remove foil and bake at 400 an additional 15 mins.
Let cool 1 hour before cutting.
Christina Sutherland
No comments:
Post a Comment