THE CINNAMON POULTRY LAYERS

(Our Play on Greek Pastitsio with a Spiced Heart)

THE CINNAMON POULTRY LAYERS

Ingredients: 400g Tubular pasta (cooked), 500g Lamb or Beef mince, 1 Large onion (pureed), 400g Tomato passata, 1 tsp Cinnamon, 0.5 tsp Allspice, 1 tsp Black pepper, 600ml Béchamel, 2 Eggs, 100g Kefalotyri or Parmesan...

Ingredients

  • 400g Tubular pasta (cooked)
  • 500g Lamb or Beef mince
  • 1 Large onion (pureed)
  • 400g Tomato passata
  • 1 tsp Cinnamon
  • 0.5 tsp Allspice
  • 1 tsp Black pepper
  • 600ml Béchamel
  • 2 Eggs
  • 100g Kefalotyri or Parmesan

Cooking Method

  1. The Architect Fry meat and onion puree until charred; add passata.
  2. The Bloom Add spices with a 30ml splash of wine; the steam will release the woody perfume.
  3. The Build Layer pasta and meat-silk in a dish. Whisk eggs into the béchamel; pour over the top.
  4. The Scorch Roast at 190°C for 40 minutes until the top is rock-hard golden and charred.
  5. The Final Flourish Finish with a massive hit of raw nutmeg.

Cuisine: Balkan

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