Pastitsio, Coach House Restaurant New York Recipe

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Pastitsio, Coach House Restaurant New York
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Ingredients
23
Count
Nutrition
3578
Calories
Total time
295
Minutes
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Ingredients:

Directions:

  1. In a very large skillet or Dutch oven over medium heat saute' onion in 3 tablespoons butter until tender. Add garlic; saute' two minutes. Add meat; cook over high heat, breaking up pieces, until browned. Add tomato sauce, wine, parsley, bay leaf, oregano, basil, cinnamon and 1/2 teaspoon each salt and pepper. Cook sauce about 20 minutes, stirring frequently, or until most of liquid has been absorbed. Discard bay leaf; set sauce aside.
  2. In medium saucepan scald 6 cups cream and the milk. Meanwhile in heavy 5-quart saucepan melt remaining 1 cup butter. With wire whisk stir in flour until blended. Gradually stir in hot cream-milk mixture, stirring constantly to prevent lumping. Cook and stir about 15 minutes or until the sauce is thick and smooth. Season with remaining 1 teaspoon salt and with pepper and nutmeg to taste. Remove from heat; let sauce cool 10 minutes. In bowl, beat egg yolks with remaining 1 cup cream. Gradually beat about 2 cups warm cream sauce into egg mixture. Return egg mixture to cream sauce; stir until blended.
  3. Grease 1 large shallow baking pan (7-quart capacity) or two 13 x 9-inch baking dishes. Spread half of macaroni in pan; sprinkle with half of Romano. Cover with half of cream sauce, smoothing it with back of large spoon. Spread on all of meat sauce. Top with layer of remaining macaroni, cream sauce and grated cheese. Bake in preheated 400 degree oven 55 minutes or until covered with golden-brown crust. To serve in neatly cut squares, finish cooking at least 6 hours before serving. Let stand at room temperature; if day is warm, refrigerate. Cut in serving portions. To reheat, cover pan with foil; bake in preheated 350 degree oven 30 minutes or until heated through. Makes 12 generous servings.
  4. Final Note: If the 400 degrees temperature seems too high, lower your oven temperature. (I bake at 375 degrees for about 1 hour and 15 minutes). But again the temperature of 400 degrees is as the recipe appeared in the magazine. I am typing this from the original page, ripped from the 1983 magazine. The above 12 servings is correct according to the recipe, for the entire 7 quart casserole. Keep in mind that these are high end restaurant servings and apparently the portions are huge.
  5. But my experience has been that half the recipe is 12 servings. That is one 9 x 13 pan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3578.39 Kcal (14982 kJ)
Calories from fat 1742.8 Kcal
% Daily Value*
Total Fat 193.64g 298%
Cholesterol 982.53mg 328%
Sodium 6988.42mg 291%
Potassium 3131.6mg 67%
Total Carbs 281.84g 94%
Sugars 70.27g 281%
Dietary Fiber 16.21g 65%
Protein 170.81g 342%
Vitamin C 25.7mg 43%
Vitamin A 0.7mg 22%
Iron 24mg 134%
Calcium 1736.6mg 174%
Amount Per 100 g
Calories 190.44 Kcal (797 kJ)
Calories from fat 92.75 Kcal
% Daily Value*
Total Fat 10.31g 298%
Cholesterol 52.29mg 328%
Sodium 371.92mg 291%
Potassium 166.66mg 67%
Total Carbs 15g 94%
Sugars 3.74g 281%
Dietary Fiber 0.86g 65%
Protein 9.09g 342%
Vitamin C 1.4mg 43%
Iron 1.3mg 134%
Calcium 92.4mg 174%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 86.9
    Points
  • 95
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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