Wednesday, May 9, 2007
Bite with Belkys: Pastitsio from Taverna Opa
Our series of fun dining restaurants continues tonight, and this time we're giving you a taste of Greece -- a chance to let loose and dance on top of tables. Time to grab A Bite with Belkys.
The Chef: Vassilis Coumbaros
The Dish: Pastitsio
The Restaurant: Taverna Opa
- 1 white onion
- 1 cup of extra virgin olive oil
- 3 pounds of ground beef
- 1 tablespoon of salt
- 1 tablespoon of pepper
- 2 cups of roasted tomato sauce
- 2 pieces of cinnamon cloves
- 1 cinnamon stick
- 1/2 teaspoon of grinded nutmeg
- 1 pack of thick noodles
- 1/2 pound of clarified butter
- 1 cup of flour
- 1 quart of half and half
- 1 cup of shredded Parmesan cheese
- 2 eggs
Method of Preparation:
-Start by mincing a white onion, and then sauté it with some extra virgin olive oil.
-In the same pot, add ground beef, salt, pepper, tomato sauce, cinnamon cloves, a cinnamon stick and nutmeg. Let this cook together for about 20 minutes on low heat. Make sure to stir the meat every five minutes so that it cooks evenly.
-Next, boil your pasta. At Taverna Opa they use Greek noodles, which are a little bit thicker than spaghetti. You can also try this recipe with penne pasta.
-Meanwhile, start making the pastitsio cream. First, pour a cup of clarified butter into a pan. Then, add some flour to make a roux and whisk it together.
-Now, in a separate, pot boil a quart of half and half with a cup of Parmesan cheese and some nutmeg. Stir this around so that the cheese does not stick to the bottom of your pot.
-Then, slowly pour the mix into the flour and butter roux. Next, add two eggs and whisk it all together until it becomes thick.
-Start the dish by layering the pasta in the bottom of a pan. Then, layer the meat on top and some more pasta on top of that. Next, cover it with the pastitsio sauce and some grated cheese.
-Lastly, bake it in a 350 degree oven for about 15 minutes.
To Plate the Dish:
Cut the pastitsio into squares and serve one per person. You can garnish with some grated cheese on top.
Serving Suggestion: A glass of Greek wine.
Belkys Nerey: "Taverna Opa will be opening three more locations by the end of this year: one each in West Palm, Orlando and Las Vegas."
FOR MORE INFORMATION:
410 N. Ocean Dr.
Hollywood, FL 33019