Gluten-Free Pastitsio Recipe
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Pastitsio is one of those quintessential Greek dishes that seems to exemplify the cuisine. The problem is that when it’s made in the traditional way, it is filled with gluten. This gluten-free version solves that problem. The biggest changes are that gluten-free macaroni is used, as well as gluten-free flour.
Recipe for Gluten-Free Pastitsio:
- 1 tablespoon Greek olive oil
- 2 pounds ground beef
- 1 small, finely chopped onion
- 1 clove garlic
- 2 teaspoons salt
- 1/2 teaspoon pepper
- Chopped, fresh parsley
- 1/2 cup white wine
- 3 medium tomatoes, peeled and diced
- 1 pound canned, diced tomatoes
- 1 stick butter (1/2 cup)
- 1/2 cup potato starch or gluten free flour blend
- 4 cups hot milk
- Salt, to taste
- Pepper, to taste
- Pinch of ground nutmeg
- 1 cup grated (or Parmesan) Kefalotiri Cheese
- 2 whole eggs and 2 egg yolks
- 1 cup grated cheese (Kefalotiri Cheese, Parmesan, Romano)
- 1 pound gluten-free macaroni
- 2 tablespoons olive oil
Directions on How to Make Gluten-Free Pastitsio:
To make the Pastitsio filling:
Pour the olive oil into a large frying pan and heat on medium. Add the ground beef and onion and saute them both together until lightly browned.
Stir in the garlic, salt, pepper, parsley, wine, tomatoes, and canned tomatoes. Cover and reduce the heat to a simmer. Cook for about thirty minutes.
To make the sauce:
Melt the butter in a saucepan that has been set to medium, sprinkle in the potato starch or flour and stir constantly for one minute. Add the milk all at once, and whisk until the sauce is smooth. Add salt, pepper and nutmeg. Remove from heat and stir in the cheese, eggs and egg yolks.
Cook the macaroni in salted boiling water until soft but firm. Drain and return to the pan. Toss in the olive oil.
Butter a baking pan and put in half the macaroni. Sprinkle with cheese and cover with the meat filling. Top with remaining macaroni. Sprinkle with cheese and cover with the sauce. Sprinkle top with the rest of the cheese and cook in an oven that has been preheated to 350 Degrees Fahrenheit for about 45 minutes or until golden brown. Remove from oven and let cool in the pan for 20 minutes before cutting.
This post was written by GreekBoston.com