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8
servingsMedium
Published 2000
GREEKS love pasticcio, a dish of ground meat cooked with onions and tomatoes and mixed with macaroni, cheese and cream, topped with a thick layer of béchamel sauce and baked. Although its name is Italian (it means, literally, “a mess”), pasticcio as such does not exist in Italy, but its roots are in the elaborate old timbales—pastry-enrobed pasta, meat, vegetable and egg pies prepared there for special occasions.
I found this recipe in a marvelous book published