COMFORT FOOD: Pasticcio (Baked Macaroni w/ Lamb, Tomato & Egg)

VERDICT: A good and easy to make dish. Especially for a main meal on a lazy Sunday afternoon. Just prepare everything. Pop in the oven for an hour. And you’ve got a meal ready to eat.

The yoghurt in the egg, does not seem to eave a sour aftertaste on the tastebuds. But it actually enhanced the smell and taste of the baked egg, with a superb creamy waft. Which contrasted nicely with the sourness in the tomato lamb mix. Yum. Definitely one of my favourite dish I made thus far. Especially the burnt bits, that adds to a little crunchy chewiness to texture.

The mince lamb was staring back at me from the chiller.

I had to do something.

*Flips Everyday Pasta* (My current pasta inspiration mini cookbook).

Bingo. Pasticcio.

I had all the ingredients available.

P.S I used a phone camera for the photographs. My apologies for the blurry photos if you are reading this :) Enjoy the recipe!

Extra touches:

  • Adding half a tablespoon of Majoram and quarter teaspoon to lamb mince.
  • Adding a dash of  fresh grounded black pepper and dried Majoram to egg/yoghurt mixture.
  • Dabbing bits of unsalted butter onto the egg/yoghurt before sending the dish to bake.

 

*********************************************

Fresh Ingredients

Packaged Ingredients

INGREDIENTS (Serves 2-3):

1 tbsp Olive Oil

1 Small Onion, Chopped

3 Garlic Cloves, Chopped

300g Lamb Mince

3 Tbsp Tomato Puree (I used Campbell’s tomato basil garlic pasta sauce)

1 Tbsp Plain Flour

300ml Chicken Stock

Salt & Pepper

1Tbsp Ground Cinnamon

1 1/2 Tbsp Dried Majoram (Additional Ingredient not in recipe)

1/4 Tbsp Dried Rosemary (Additional Ingredient not in recipe)

1 Beefsteak Tomato, Sliced  (I used 10 Cherry Tomatoes, Halved)

80g Dried Short Cut Macaroni

100ml Greek Style Yoghurt

1 Egg, Lightly Beaten

METHOD:

  • Heat olive oil in saucepan. Add onion and garlic, cook over low heat until softened.
  • Add lamb and Dried Majoram, Ground Cinnamon, Ground Pepper. Cook till browned.
  • Add tomato puree, stir for one minute. Add in chicken stock and plain flour. Season with salt.
  • Bring to a boil, reduce heat. Cover and cook till simmering and the sauce is reduced.
  • Meanwhile, boil a pot of water.
  • Add the macaroni to boiling water. Cook for 8-10 minutes. Until tender and firm to he bite.

  • Spoon lamb mixture into a ovenproof dish, add tomato halves on top.
  • Drain pasta and sprinkle over lamb and tomato mixture.

  • Mix yoghurt and Egg together in a bowl and mix well. Add a dash of ground black pepper and half Tsp of Dried Majoram.
  • Pour the mixture over the lamb, tomatoes and macaroni.
  • Bake in preheated oven, 190 Degrees for an hour.
  • Serve immediately.

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