Comments on: Pasticcio – Greek Baked Macaroni with Meat Sauce

By: Sofia

Sofia — Mon, 08 Mar 2010 07:27:35 +0000

Being half Greek half Swedish and with a Greek husband and two kids, living a ex patriot life in Asia. This “little blue cookbook” (swedish edition) is my treasure. The recipes are extremely simple and correct, the food taste just the way it should. Anyone who is interested in making real greek dishes this is the one and only book required. I can’t go anywhere in the world without it.

By: Helen

Helen — Sat, 06 Mar 2010 01:49:26 +0000

A few notes to a few bloggers’questions. You can use any “hard” cheese such as pecorino romano, Greek kefalograviere…I prefer these salty ones rather mild Parmigiano. Parmigiano is a bit mild/sweet for this dish. This dish can be made and layered a day before but the Bechamel should NEVER be made in advance and refrigerated. You will not like the texture of your Bechamel once refrigerated and cooked….lumpy and dry. Make your Bechamel sauce a few hours before guests arrive, bake your dish for about an hour and let the casserole rest at room temp until ready to serve (about 2 hours and it will still be warm…keep NEAR a hot spot (oven) while resting. You can use ziti or penne if you can not find those Misko Greek noodles. One important thing I would change in this recipe is the one minute cook time of flour and butter when starting your Bechamel sauce. The butter and flour needs to cook off for about 5 minutes otherwise you get a very floury taste in the sauce. One minute is NOT enough. Also, when adding the eggs: you should have the eggs reserved and beaten in a little side bowl, add some of the hot flour/milk to the eggs(blend ) in the little bowl so that you bring the eggs to the temp of the flour and butter. If you add the cold eggs to the hot flour/butter the eggs will curdle and cook. Once your eggs have warmed up you can then add them to the pot of flour/butter mix. If your bechamel seems to thick you can always add some cold milk to thin it out. Just be sure to have your flame off when adding the eggs into the pot and the extra milk, if need be.

By: Vasiliki

Vasiliki — Thu, 03 Dec 2009 12:34:47 +0000

Locals surely know better than any travel guide and the staff of your Pelion hotel will have no problem to help you.

By: meme

meme — Sat, 14 Nov 2009 22:18:58 +0000

How many days can you make the Greek dish Pasticio before you are going to sereve it?

By: Heather

Heather — Thu, 01 Oct 2009 15:12:37 +0000

ok, I need to know what type of white wine do you use for this recipe?? My email is heavenlyintentions@msn.com if anyone is up to suggestions. I’m praying that I can find the pasticcio noodles at one of the Middle Eastern ethnic stores in my area or even if my Polish market might have them. Most of the Chaldeans I know travled to Greece or Poland before coming to the U.S. so much of the food I eat when I’m with them has a little Greek twist & they do make many Greek dishes.

By: Belinda

Belinda — Sun, 06 Sep 2009 02:07:50 +0000

One more thing, I cannot find those noodles anywhere in Australia so I use Penne which does the job nicely!!!

By: Belinda

Belinda — Sun, 06 Sep 2009 02:00:30 +0000

My greek mother in law makes this all the time when we go to her house for dinner, and as I have 5 children who love it I wanted to make it for them at home. However, she does not make it with bechamel sauce she just uses cream, but found your recipe and we all think it is so much better than YaYa’s!! Even my husband loves it and of course he rarely thinks anyone can out do his mothers cooking being a good greek boy!!! Now I make it for them every Sunday, and they can’t get enough!! It is great and we have some left over for Monday night as well, as I make up a huge batch, filling a very large baking pan!!! Thanks so much for the fantastic recipe…..

By: Randy Clarke

Randy Clarke — Sun, 30 Aug 2009 19:17:11 +0000

I made this recipe last night – it is delicious – thanks for posting it. The bechamel sause is decadent and wonderful. Thanks again!

By: John

John — Thu, 20 Aug 2009 23:47:38 +0000

I am very impressed with your post!!! Pelion hotel works all year round and is the perfect destination for both summer and winter holidays. As Pelion is a large area, you will have to pay attention when looking for a Pelion hotel. The only thing for sure is that your holidays will be wonderful.

By: Hume

Hume — Thu, 16 Jul 2009 20:21:55 +0000

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