Pastitsio

Yield: 24 Servings

Ingredients:

• 1 1/2 lb Ziti thick uncut macaroni Salt

• 2 c Grated cheeses*

• 6 tb Melted butter

• 7 Eggs

• 6 c Saltsa Kima

• 6 c Medium Saltsa Aspri

• 1 ts Ground cinnamon

• 1/2 ts Grated nutmeg

• 1 c Bread crumbs

Instructions:

*Note: Grated cheeses can be any combination of mizithra kefalotyri (hard ricotta) or Romano cheeses. In a large pot boil the ziti in salted water until almost tender. Drain thoroughly. In a large bowl combine the macaroni 1 1/2 cups of the grated cheeses the butter and 4 of the eggs lightly beaten. Butter an 11" x 15" x 3" baking pan and in it layer half the macaroni mixture. Separate 2 of the eggs and combine the 2 egg whites plus 1 more whole egg with the Saltsa Kima. Spread it evenly over the macaroni in the pan and cover with the remaining macaroni. Meanwhile combine the Saltsa Aspri with the 2 egg yolks and the spices. Pour over the macaroni spreading it into the corners with a spatula. Sprinkle the top lightly with the remaining cheese and the bread crumbs. Bake in a 350 degree for 45 minutes or until a golden crust develops and the sauce bubbles. Remove from the oven and allow to stand for 15 minutes before cutting into squares. Serve on a warm platter. Note: Try this once using 1 1/2 pounds of ziti for an elegant pastitsio. A very rich recipe; you can safely reduce the meat sauce and Saltsa Aspri by one cup if desired. From: "The Food of Greece" by Vilma Liacouras Chantiles. Typed for you by Karen Mintzias

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