Yield: 24 servings
|\N \N||Karen Mintzias|
|1½ pounds||Ziti thick, uncut macaroni|
|2 cups||Grated cheeses*|
|6 tablespoons||Melted butter|
|6 cups||Saltsa Kima|
|6 cups||Medium Saltsa Aspri|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Grated nutmeg|
|1 cup||Bread crumbs|
*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, 1½ 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 ½ 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