Tuesday, April 13, 2010
Les Trois Couronnes
Dinner was pastitsio, a Greek cousin of lasagna. Ground beef and lamb was sauteed with onions, cinnamon, garlic, oregano, marjoram and a few other spices. I added a can of tomatoes and some tomato paste and cooked the entire thing down. It was mixed with cooked pasta, I used small tubeti. The contents went into a casserole dish and was topped with a bechamel sauce loaded with cheese and Greek yogurt. The casserole then spent almost an hour in the oven, until it was browned and bubbling.
Good with the wine, and particularly the wine was good with the cinnamon that was in the meat mixture. Oh, the name means The Three Crowns.