You can do this recipe from scratch if you like but I made it the following day, after having leftover spaghetti and Bolognaise sauce. The changes I made to this classic dish turned it into something completely different, very tasty, light and healthy not to mention that with a few extra ingredients this dish was very cheap.
I made an eggless bechamel, as eggs are not allowed in my husband’s diet, and to add more taste to it, I added anthotyro, which is the Greek equivalent to ricotta but in my opinion much tastier and smoked paprika, which gave a pinkish colour to the sauce and a wonderful taste. If you have no diet restrictions you can add feta instead of anthotyro, as well as eggs to the bechamel, which will make the dish even richer in taste.
I was not planning to post this recipe so I did not take note of exact proportions of ingredients but trust me and don’t be afraid to follow what I suggest you use. To make the Becamel Sauce see step by step instuctions here. The bechamel must not be as thick as the usual bechamel but if it turns out thick, just add more milk to it and mix.
Anthotyro and Smoked Paprika Deconstructed Pastitsio with Eggless Bechamel, recipe by Ivy
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 4 – 5
250 grams cooked leftover spaghetti
1 cup leftover bolognaise
125 grams anthotyro, crumbled
½ cup parsley, finely chopped
Eggless Bechamel Sauce
1/3 cup olive oil
1/3 cup all purpose flour
1/8 tsp nutmeg
Milk (about 750 ml)
135 grams anthotyro
1 tsp sweet smoked paprika
Drain pasta and put it in a casserole dish with bolognaise, parsley and crumbled anthotyro and mix well. If you want you can season it further.
To make the bechamel, heat the milk and set aside.
In a saucepan heat the olive oil and add the flour, salt and nutmeg and mix thoroughly using a whisk, until it starts to brown.
Add the warm milk, stirring constantly, until the sauce is thick.
Remove from the heat and mix in the anthotyro and paprika.
Pour over the spaghetti and bake in a preheated oven to 180o C / 350o F for about 45 minutes or until golden on top.
Note: In the evening we ate it cold and it was even better. The flavors of the aromatic herbs and smoked paprika penetrated in the cheese and made it irresistible
I am linking this post to Presto Pasta Nights #261, created by Ruth and hosted by my friend Simona of Briciole.
Recipe adapted for Gallbladder Diet:
Disclaimer: I’m not a doctor, I’m not a surgeon and I’m not a dietician. Each person may have different symptoms, so please consult your doctor before following this diet.
Kopiaste and Kali Orexi,