RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 285
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| Recipe Name: |
Lamb Pasticcio |
| Source: |
Queer Eye for the Straight Guy |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Lamb |
Kosher: |
Meat |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.59
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
If doing this for Silver Service Chef, we tend to use ground chuck instead.
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Ingredients:
2 Tablespoons oil, olive
2 Tablespoons parsley, flat-leaf minced
2 Tablespoons oregano, fresh chopped
32 fl ozs milk, whole
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Directions:
Preheat the broiler. Put the egg yolks in a bowl and set aside. Season the beef generously withsalt and pepper.
Heat the olive oil in a large, heavy bottomed pot over medium high heat until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the beef and cook, breaking it up with a wooden spoon, until browned, about 10 minutes. Transfer the beef onion mixture to a bowl and stir in the roasted tomato, tomato paste, parsley, and oregano. Set aside.
Wipe out the pot, add the butter, and cook over medium heat until the butter is completely melted. Add the flour a little at a time, whisking it into the butter to incorporate thoroughly withoutmaking lumps. Slowly drizzle in the milk, letting it come briefly into contact with the bottom of the hot pot to warm it a bit before whisking it into the mixture. Add a few tablespoons of the hot mixture to the bowl with the egg yolk and whisk it in, then pour the entire mixture into the pot. Whisk in the Parmesan.
Place a casserole in the oven to warm it. Spoon about 1 cup of the béchamel sauce into abowl and set aside. Stir the reserved beef and the pasta into the remaining béchamel in thehot pot. Remove the casserole from the oven and transfer the contents of the pot into it. Top withthe reserved béchamel, using a spatula or the back of a spoon to spread it evenly over the top of the casserole. If not serving immediately, let cool, cover, and refrigerate for a few days orfreeze for up to 1 month. Reheat before proceeding.
Return the casserole to the oven and broil until lightly browned on top, about 2 minutes. ServeReturn the casserole to the oven and broil until lightly browned on top, about 2 minutes. ServeReturn the casserole to the oven and broil until lightly browned on top, about 2 minutes. ServeReturn the casserole to the oven and broil until lightly browned on top, about 2 minutes. Serve |
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| Nutrition per Serving: |
| Calories: |
634 |
Total Carbs: |
36.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
102.5 |
Fat: |
41.9 |
Protein: |
27.18 |
| Fiber: |
0.00 |
Sodium: |
104.26 |
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