- For the Pastitsio Filling adapted from Chef Michele Ragussis:
- ¾ cup diced onion
- 3 garlic cloves, chopped
- 1 bunch fresh parsley, roughly chopped
- 2 pounds ground beef
- 1 6-ounce can tomato paste
- To Assemble:
- 4 large sour-dough bread rolls, about 8-ounces, 5 1/2 inches in diameter (for bread bowls)
- 1 batch turmeric béchamel (recipe below)
- Set the oven rack in the middle position. Preheat the oven to 350°F.
- In a large sauté pan over medium heat, sauté the onion, garlic, and parsley until translucent. Add the ground beef and sauté until browned.
- Drain most of the rendered fat from the meat. Add the tomato paste mixed with a little water. Cook the mixture for about ten minutes until you have a thick meat sauce. Reserve.
- Prepare the bread bowls. Using a sharp paring knife, cut a 3-inch lid from the top of the rolls, remove, and reserve. Using your fingers or a spoon, remove the soft crumb from inside the bread bowl, making sure to leave the sides intact.
- Divide the meat filling among the bread bowls. Top each bread bowl with 2 to 3 tablespoons of turmeric béchamel and bake about 20 minutes or until the béchamel is slightly puffed and golden. Serve immediately with the bread lid ajar on top of the mixture and extra béchamel on the side.
Tips/TechniquesThe filling can be made ahead, and the bread bowls can be pre-scooped, but the bread bowls should be wrapped in wax paper or plastic wrap so they don’t dry out before being filled with the meat mixture. Remove the wax paper or plastic wrap, top the filled bread bowls with the béchamel sauce, and then place them in the oven to get toasty and puffed.
You can make the meat filling ahead, but reheat before adding to the bread bowls to ensure that the filling is hot enough to serve.