Makaronopita - Pasta Pie from Epirus

Makaronopita simply means “macaroni pie”. The return on presentation points, along with the creamy piquant smoky flavour of this specialty Greek food makes it well worth the effort of its preparation. If you want to make an unforgettable impression on your next dinner group, give this recipe a try. You and your guests will not be disappointed.

Epirus offers up a wide range of pastoral and natural bounties. Mountainside, stream and fold are mainstays of the Epirote table. From beef and dairy cattle, to sheep and goats, to wild game and fresh water fishing; the specialties of the countryside and coast of Epirus reflect the alpine character of its physical geography. No other region in Greece produces more meat or traditional dairy products. Epirote meals are typically rich and hearty and there is a particular emphasis on pitas (or pies) in this regional Greek cuisine. This specific pita recipe is from the southeast corner of Epirus, near the inland city of Arta.

Makaronia me Manitaria & Beikon: Baked Pasta with Mushrooms & Bacon

In Greek: μακαρόνια με μανιτάρια και μπεϊκον, say: mah-kah-ROHN-yah me mah-nee-TAH-reeyah kai bacon

A delightful family meal, add a seasonal salad, bread, and a tart dish like easy marinated peppers for a delicious spread.

A great make-ahead dish, this can be prepared the day before and refrigerated until time to bake.

Prep Time: 30 minutes
Cook Time: 20 minutes

Moshari Yiouvetsi: Beef & Pasta Casserole

In Greek: μοσχάρι γιουβέτσι, pronounced mohs-HAH-ree yoo-VET-see

This is one of my girls favorites, and a great way to start with oven-baked casseroles that are so common in Greek cooking. Whether you use a traditional yiouvetsi (fired clay casserole pot) or another type of oven-proof casserole dish, this oven-to-table main dish is sure to please.

Yiouvetsi is the name of a fired terracotta casserole pot in which dishes with meat, poultry, or seafood are traditionally cooked with pastas, however any oven-proof covered casserole dish can be substituted. An easy one-pot oven-to-table dish. This recipe doesn't require any special cut of beef; cheaper cuts do quite well.

Prep Time: 20 minutes

Cook Time: 2 hours, 15 minutes

Ingredients:

· 3 - 3 1/2 pounds of stew meat, cut into serving-sized chunks (not bite-sized)
· 6 tablespoons of olive oil
· 2 large onions, minced
· 4 cloves of garlic, diced
· 1 pound of ripe tomatoes (chopped) or 3 cups of canned stewed tomatoes
· 4 cups of beef broth or water
· 1 pound of small or medium orzo pasta
· 2 teaspoons of sea salt
· 1 teaspoon of freshly ground pepper
· 1 small stick of cinammon
· grated kefalotyri or pecorino cheese or regato or parmesan (parmigiano)

Preparation:

In a large, heavy-bottomed pot, sauté the meat in 3 tablespoons of olive oil over medium heat until browned on all sides (about 10 minutes). Remove the meat with tongs or a spoon (do not pierce with a fork) and set aside. Add the remaining 3 tablespoons of olive oil to the pot and sauté the onion and garlic until the onion softens. Add the water or broth, cinammon, tomatoes, pepper, and meat (using tongs or a spoon). Stir to mix and reduce heat to low. Cover and simmer until the meat is tender (about 1 hour). With a wooden spoon, stir in salt and orzo, cover and simmer gently for 2-3 minutes.

Preheat the oven to 355°F (180°C).

Spoon the meat into a an oven-safe covered casserole dish, and pour the orzo and liquids around the meat. Cover and bake for approximately 50 minutes, until the orzo is cooked and there's still some liquid sauce.

Remove from oven and let rest, covered, for 30 minutes. Serve with grated cheese.

Yield: serves 6

Serving suggestions: Divide and bake in 6 covered oven-proof terracotta or ceramic bakers for individual servings. (The small bakers can be covered with foil during cooking if they don't have lids.)

Variations:

· Lamb can be substituted for the beef.
· Short macaroni-type soup pasta (ditali or tubetti) can be substituted for the orzo.

Pastitsio

If you've never tried Pastitsio, you're in for a real treat when you experiment with this recipe. This is a rich meat and pasta casserole that is a wonderful one-dish meal for a chilly winter evening. It requires several ingredients, but is quite easy to make. This definitely isn't a low fat or low calorie dish, but it is a terrific treat to enjoy on special occasions. Hearty and delicious. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for once a month cooking.

To prepare Pastitsio, you will need to make a meat sauce, a white sauce, and prepare the pasta before combining everything to bake.


Prep Time: 1 hours, 15 minutes
Cook Time: 1 hour

Ingredients:

· 1 kg beef mince
· 1/2 kg macaroni for pastitsio (Traditionally, Greek macaroni no. 2 pasta is used but ziti or other tubular pasta, long or short, can be substituted)
· 1 large red onion finely cut
· 1 – 2 Cloves garlic, finely chopped
· 3 big ripe tomatoes, grated
· 2 tea-cups grated cheeses (caseri, kefalograviera, parmesan or halloumi)
· 1 tea-cup white dry wine
· 1/2 tea-cup olive oil
· salt, pepper
· 1 1/2 teaspoons of ground cinammon
· 1 cup finely chopped parsley


For the béchamel sauce (white sauce): In Greek: μπεσαμέλ, pronounced beh-sah-MEL
· 7-8 tbsp flour
· 6 tbsp butter or Olive Oil
· 4 tea-cups freshly-boiled milk
· 3 eggs
· salt and pepper
· cinammon
· 1/2 cup of breadcrumbs

Preparation:
Boil macaroni in salted water (don't let them boil too much), drain and return to the pot (but not over any heat) toss with a couple of tablespoons of olive oil to prevent sticking, and set aside. Meanwhile put the finely chopped garlic and the onion in a frying pan saute them and when they wither, add mince, broken in pieces, along with salt, pepper and the ground cinammon. When it’s almost cooked sprinkle with wine and add the tomatoes and finally the parsley. Reduce heat and simmer until liquid has been absorbed. Mmmm...fragrant!

For the béchamel make your best efforts. Put butter in a pot and melt it in medium heat. Then add flour, stirring all the time with wire, not to let it stick. When they are mixed and a bit golden in colour, add slowly the boiled milk and stir into a thick white sauce (add some more flour if not thick enough). After sauce is creamy, remove from heat and allow it 2 – 3 minutes to cool. In the meatime beat three eggs in a bowl and after the white sauce cools add them to it stirring with the wire and return to the heat, whisking briskly until well blended. Remove from heat and set aside until ready to use. Butter a roasting pan and lay out half of the macaroni and put on top half of the grated cheese. Add mince (see that it goes everywhere), the rest of macaroni, the rest of cheese and carefully pour the home made béchamel over the top and use a spatula to spread evenly. Springle with cinammon and breadcrumbs and cook in the heated oven for about an hour at 180 C or until the sauce rises and turns golden brown.

Remove pan from oven and allow to cool before serving (Pastitsio is served warm, not hot). Cut into rectangular pieces

Eat it with your family or friends.

Notes: This dish can be prepared the day before, all the way to the béchamel sauce, refrigerated overnight, and cooked the next day after adding the sauce.