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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Coarse ground meat

  2. 1 Onion - chopped

  3. 6 tablespoons 90ml Butter

  4. 1/2 lb 227g / 8oz Tomatoes - peeled, strained or 1 tablespoon 15ml Tomato paste diluted with:

  5. 1 cup 237ml Water Salt and pepper to taste

  6. 1/2 lb 227g / 8oz Thick macaroni

  7. 2 Egg whites

  8. 1 cup 146g / 5.1oz Parmesan cheese - grated

  9. 4 Phyllo pastry Melted butter Bechamel Sauce

  10. 8 tablespoons 120ml Butter

  11. 10 tablespoons 150ml Flour

  12. 4 cups 948ml Hot milk

  13. 2 Egg yolks - lightly beaten Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Brown meat and onion with 3 tbs. of the butter, breaking up the meat with a wooden spoon during the process. Add tomatoes (or paste w/water) and seasoning, and cook over low heat for about20 min., or until the liquid is absorbed. Meanwhile, cook macaroni as directed; drain. Brown remaining butter in another pan and pour it over macaroni. Beat egg whites lightly and add. Prepare the bechamel, melt the butter and add the flour slowly to it, blending in well. Add hot milk, stirring it in rapidly with a clean wooden spoon until the sauce thickens.. Remove the sauce from heat; blend in egg yolks. Pour over macaroni. Sprinkle with cheese. Butter a round cake pan and spread 2 phyllo sheets into it (let sheets extend over the pan; do not trim). Brush with melted butter. Spread half the macaroni on the phyllo, top with the chopped meat; add the rest of the macaroni, and fold edges of the phyllo up over it. Use the 2 remaining phyllo sheets for the top: butter each and trim to fit the pan. Bake in preheated oven at 375F. for about20 min., or until golden brown. Cool; turn out onto a platter.

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