PAStit*IO RECIPE & HISTORY: Greek baked ziti - all you need to know! (2024)

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Pastit*io is one of the most worldwide popular and controversial Greek recipes. The origin of this delicious Greek baked ziti is probably Italian, then revisited by the famous chef Nikolaos Tselementes under the influence of the French cuisine. Here the traditional recipe and the history of Pastit*io!

INGREDIENTS:

MEAT SAUCE

2 lb (900 g)ground meat (beef+lamb)
2red onions
1carrot
2 clovesgarlic
1 tbspdouble concentrated tomato paste
2 cups (450 g)tomatoes puree
1cinnamon stick
½ tbspfresh thyme leaves
1bay leaf
6 tbspextra-virgin olive oil
½ cupred wine
½ cup (50 g) Kefalotiri cheese
to tastetable salt
½ tspblack pepper

BECHAMEL SAUCE

1 quart (1 Lt)whole milk
7 tbsp (100 g)unsalted butter
¾ cup + 1 tbsp (100 g)all-purpose flour
2cloves
1 dashgrated nutmeg
3yolks
¾ cup (75 g) Kefalotiri cheese
to tastetable salt
½ tspwhite pepper

PASTA

1 Lb (450 g)Greek ziti
2eggs
1cup (100 g) Kefalotiri cheese
to tastetable salt

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**ORIGIN OF GREEK PAStit*IO**

Pastit*io is one of the Greek recipes that most received influences and contaminations from other European cuisines, particularly from France and Italy.

Likely, the first version of Greek Pastit*io, and even the name, comes from the Italian culinary tradition.

The name of the Italian dish that influenced the Greek Pastit*io is the Pasticcio di Maccheroni: a Renaissance recipe originated in the Grand Duchy of Ferrara and quickly became popular on the tables of the Italian Nobles.

Starting from the 13th Century until the decline of the Republic dated the 18th Century, the Republic of Venice occupied vast areas of the Balkan and Greek coasts, including some Cycladic islands, Negroponte, and part of Peloponnesus.

Probably, during this time, the Venetian chefs imported the Pasticcio di Maccheroni in the conquered areas, from Croatia to Cipro. This has been caused by the creation of local recipes similar to the original Italian Pasticcio.

**TSELEMENTES AND THE CONTEMPORARY PAStit*IO**

Nikolaos Tselementes is a former chef, and probably the most important and discussed innovator of Modern Greek cuisine.

Tselementes has been influenced by the Greek culinary cuisine of the first part of the 20th Century, thanks to his magazine Odigos Mageirikis (Cooking guide).

The magazine had been a significant influence thank a new approach: not just recipes, but also nutritional advice, culinary stories, and a window a spirit of open-mindedness in matters of foreign cuisines, mainly French, considered at that time the most international and appreciated by the International Upper-level class scene.

Tselementes international vocation was due to his training. Son of a Greek chef, Nikolaos, started to cook in the family restaurant in Athens.

After that, he studied International cuisine in Wien, and then Tselementes was hired in some of the International Embassies in Athens.

Finally, from 1919 until 1932, Tselementes worked in the United States, cooking for several International restaurants.

In 1920 Tselementes published his most famous and controversial book, "Cooking and Patisserie Guide," that has been a massive influence on several Greek chefs.

This book also has been caused much discussion for the Tselementes judgment on traditional Greek cuisine.

He considered the culinary tradition of his own country too much influenced by the Turkish cuisine, and his book intended to bring Greek cuisine to the origin with a modern French touch.

In Nikolas Tselementes recipes, we find an abundance of Bechamel, a lack of olive oil replaced y tons of butter and cream, and an aversion to herbs and garlic.

Among hundreds of recipes, two of Nikolas Tselementes recipes are still famous and worldwide known: Moussaka and Pastit*io.

**PAStit*IO VENETSIANIKO**

Even if, internationally, the Trelementes Pastit*io version is the most known and appreciated, likely the closest version of original Pastit*io is the Pastit*io Venetsianiko: a recipe originating on the island of Kythira, made with ingredients and flavor typical of the Italian Renaissance cuisine.

Pastit*io Venetsianiko is traditionally prepared for the first Sunday of Carnival, and made with pasta seasoned with veal sauce, cloves, and cinnamon. The pasta is enveloped with a layer of shortbread flavored with orange juice and baked.

**INTERNATIONAL PAStit*IO VARIATIONS**

Besides the Greek Pastit*io, the Mediterranean basin cuisines are rich in recipes inspired by the Pasticcio di Maccheroni.

For Instance, in Cyprus, we find a special recipe traditionally prepared for the Easter festivity or for the wedding gatherings, calledmakarónia tou foúrnouin Greek and fırında makarna in Turkish. The pasta is baked along with a white pork sauce flavored with parsley, cinnamon, and Halloumi or Anari cheese crumbles.

The Egyptian version is made whit Penne pasta, spicy meat, onions, and béchamel.

Finally, in Malta a dish named Timpana (a word that likely derives from the Italian Timballo) is very similar to the Pastit*io Venetsianiko: Maccheroni, red veal sauce, eggs, and cheese are wrapped into pie crust, then baked.

TIPS AND SUGGESTIONS

LAYERS - 3 different layers compose the typical Greek Pastit*io: the first one is pasta, the second is meat sauce, and the top layer is Bechamel. The thickness of each layer is different depending on the taste. Some chefs prefer to add an additional layer of pasta.

MEAT - even if some chefs use exclusively ground beef, I prefer a mixture of lamb and beef to obtain a bold flavor.

CHEESE - Kefalotiri cheese is a critical ingredient of Greek Pastit*io and nowadays easy to find online. A decent substitution is a sheep or goat sharp cheese like Pecorino.

EGGS AND PASTA - some chefs prefer to season the pasta just with cheese, but adding eggs, I found the flavor and the texture better.

ONIONS AND BECHAMEL - some add onions to the béchamel some not, I prefer do not to maintain a pure milky flavor.

PAStit*IO RECIPE

Yield: 6 to 8

PAStit*IO RECIPE & HISTORY: Greek baked ziti - all you need to know!

Prep Time5 hours

Total Time5 hours

Ingredients

FOR THE MEAT SAUCE:
2 lb ground meat (beef+lamb) (900 g)
2 red onions
1 carrot
2 cloves garlic
1 tbsp double concentrated tomato paste
2 cups tomatoes puree (450 g)
1 cinnamon stick
½ tbsp fresh thyme leaves
1 bay leaf
6 tbsp extra-virgin olive oil
½ cup red wine
½ cup Kefalotiri cheese (50 g)
to taste table salt
½ tsp black pepper
FOR TH BECHAMEL SAUCE:
1 quart (1 Lt) whole milk
7 tbsp (100 g) unsalted butter
¾ cup + 1 tbsp (100 g) all-purpose flour
2 cloves
1 dash grated nutmeg
3 yolks
¾ cup Kefalotiri cheese (75 g)
to taste table salt
½ tsp white pepper
FOR THE PASTA:
1 Lb Greek ziti (450 g)
2 eggs
1cup Kefalotiri cheese (100 g)
to taste table salt

Instructions

PAStit*IO MEAT SAUCE

First, mince the onion, the carrots, and the garlic.
Now pour the vegetables into a heavy-bottomed saucepan along with a splash of extra-virgin olive oil, the cinnamon stick, and a pinch of salt.
Sauté the vegetables over medium flame until nicely soft and translucent.
Then, add the double concentrated tomato paste and stir until well mixed, and sauté five minutes more.
At this point, add the meat, raise the flame and stir fry 10 minutes more.
Now, baste with the red wine and let the alcoholic part evaporate 5 minutes, then low the flame to medium.
Finally, add the tomato puree and the bay leaf, cover with a lid, and regulate the heat in order to let the meat sauce simmer very gently.
In case the sauce from drying out too much, add a ladle of meat broth.
Cook for 1 hour minimum, best if 3 or 4 hours.
30 minutes before ending, add the thyme leaves.
Finally, turn off the flame, incorporate the grated Kefalotiri cheese, and complete with a generous sprinkle of black pepper.

GREEK BECHAMEL

First, warm the milk in a pot: you want it hot but still "touchable".
Then, melt the butter in another little pot, best if thick-bottomed, over medium-low heat along with the cloves. You want the butter liquefied but not frying.
Now, sift the flour and add it on the butter, then keep cooking 3 minutes more, stirring continuously.
At this point, place the pot far from the heat and pour the milk a little at a time, stirring continuously with a kitchen whisk until obtaining a smooth mixture without lumps.
Place the pot over medium-low heat and cook 20 minutes. Keep stirring frequently to maintain the mixture smooth and uniform.
Once ready, pour the Greek bechamel in a bowl and incorporate immediately the grated Kefalotiri cheese, the ground nutmeg, and two yolks stirring until consistent.
Finally, salt and pepper to taste, and cover with plastic wrap.

ASSEMBLING THE PAStit*IO LAYERS

First, cook the pasta into a pot filled with 5qt of boiling water along with 4.5 tbsp of salt.
Drain the pasta and pour it into a casserole, then toss along with two eggs and 1 cup of grated Kefalotiri cheese.
Now, cover the pasta with the Greek meat sauce.
Finally, cover with the Greek béchamel.

BAKING AND SERVING

Now, preheat the oven to 355° F (180° C).
Then, bake the Greek Pastit*io about 40 minutes, until the béchamel layer turns into a nice golden crust.
Rest the casserole 30 minutes before slicing and serving!

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 897Total Fat 57gSaturated Fat 24gTrans Fat 2gUnsaturated Fat 28gCholesterol 293mgCarbohydrates 39gFiber 3gSugar 3gProtein 52g

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