Mousstitsio - 7/17/11

As promised, I have developed a recipe which combines, to my mind, the best of the Greek dishes pastitsio (sometimes spelled pasticcio) and moussaka.  This is a big casserole dish, great for buffets and potlucks.  You can put everything except for the sour cream topping together ahead of time.  It is fussy and time-intensive, but if you enjoy cooking as I do, it is a great way to spend a Sunday afternoon.

There are four layers to this dish, and it is easiest to work consecutively rather than concurrently (you know, like Casey Anthony's sentences for lying to law enforcement) to get everything done with a minimum of confusion.

Macaroni Layer:
2 cups of uncooked medium pasta shells
1 tablespoon EVOO
1 egg
1/4 cup grated parmesan cheese
1/4 cup crumbled feta (either the garlic and herb or tomato and basil flavor)

Cook the pasta according to directions, then drain and douse with cold water.  Drain very well, then pour over the EVOO and mix with your hand to coat the pasta.  When the pasta is completely cooled, place in a medium mixing bowl, crack the egg over the pasta, and with your hand mix the egg into the pasta, coating it well.  Sprinkle over the parmesan and feta, mix gently, and set aside.

Eggplant Layer:

1 large eggplant, peeled and sliced between 1/4 and 1/2 inch thick

1 cup all purpose flour, seasoned with salt, white pepper, and a pinch of cayenne (or use Slap Ya Mama blend)

canola oil for frying

Pour about an inch of canola oil into a nonstick fry pan and heat over medium high heat.  Cover your counter or the unused part of your stove top (if flat like mine) with aluminum foil, then place paper towels over the foil.  In a shallow dish, put the seasoned flour.  Once the oil is ready, dip each slice of eggplant into the flour, just so there is a light dusting on each side.  Working in batches, maybe three slices each batch, place the floured eggplant into the hot oil and brown on both sides until the eggplant is very tender.  Use a fork or slotted spatula to remove the cooked eggplant to the prepared paper towels.  Repeat until all the eggplant is fried.  Set aside.

Meat Sauce Layer:

First, gather your spices -

1 tablespoon dried oregano plus 1 teaspoon

1/2 teaspoon ground cinnamon plus 1/4 teaspoon

1 teaspoon cumin jplus 1 teaspoon

1 teaspoon garlic powder plus 1/2 teaspoon

2 teaspoons kosher salt plus 1 teaspoon

1 teaspoon coarse black pepper plus 1/2 teaspoon

1/2 teaspoon ground nutmeg plus 1/4 teaspoon

1 teaspoon ground allspice plus 1/2 teaspoon

Now start the sauce -

2 medium onions, chopped

kosher salt, black pepper, light brown sugar

1 tablespoon EVOO

1 1/2 pounds ground chuck

1-6 oz. can tomato paste

3/4 cup water

1-28 oz. jar Bertolli pasta sauce, Fire Roasted Tomatoes with Cabernet Sauvignon

4 drops of Tabasco sauce (optional)

In a large sauce pan, heat the EVOO and add the onions.  Season them with the salt, pepper, and a pinch of brown sugar.  Saute until the onions are softened and lightly colored, then add the meat, breaking it up with a wooden spoon.  Brown the meat and then add the tomato paste.  Continue mixing and cooking the meat and tomato paste together until the tomato paste starts to caramelize (you will be able to smell it), but do not let it burn.  Add the water, stir, and then add the first first set of spices.  Add the pasta sauce, and the Tabasco, and bring to a boil, then lower the heat, cover the pan, and simmer for 20 minutes.

Now combine the second set of spices in a little cup and set aside.  After about 10 minutes, check the sauce.  Taste and reseason with part of the spices in the little cup.  Re-cover the pan and finish simmering.  Taste the finished sauce, and use as much or as little of the remaining spices as you like.  Take the pan off the heat and let cool slightly.

You can construct the dish ahead of time, and then about an hour and a quarter before serving, preheat the oven to 350 degrees, and prepare the sour cream sauce

Sour Cream Sauce Layer:

1-16 oz. container dairy sour cream

2 cups half and half

1/4 teaspoon ground nutmeg

3/4 cup grated parmesan or romano or a combination plus additional for use when constructing the layers

In a medium mixing bowl, combine the sour cream, half and half, nutmeg and 3/4 cup grated cheese, and whisk together until well combined.

Putting it all together:

Preheat the oven to 350 degrees.  Grease a large deep casserole dish with some butter.  With a ladle, place a small amount of meat sauce in the bottom of the casserole.  Layer with half of the eggplant slices, then half of the macaroni.  Sprinkle about 1/4 cup grated parmesan over the macaroni.  Then spread one half of the remaining meat sauce over the macaroni.  Repeat with the remaining eggplant, macaroni, and meat sauce.  Set aside while you prepare the sour cream sauce.  Pour the sour cream sauce over the casserole, and carefully place in the preheated oven.  If you are using a disposable aluminum casserole dish, make sure you place it on a metal baking sheet for support.  Bake for one hour to one and a half hours, or until the top is lightly brown and looks firm. 

Remove from the oven and let the mousstitsio sit at least 15 minutes before trying to cut into it.  Once it has set, you can serve it.  Please enjoy!