Pasta and Meat Gratin

Tortino di Maccheroni con Carne

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

In her book The Sephardic Kosher Kitchen, Suzy David calls this same dish mussaka de macarons. In the cookbook from Temple Or Ve Shalom in Atlanta, Georgia, it is named maccaron reinado. Keeping with the spirit of a classic moussaka, a layer of sautéed eggplant slices can be added. Simply fry the slices in oil or bake them in the oven until soft, and then arrange them on top of the meat layer. In traditional Greek cooking, this dish is known as pastitsio. This ve