Neoclassic vegetarian pastitsio from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Delys77 on March 26, 2012

    Pg. 255 I am sorry to report that this is the second pasta dish I have made from the Olive and the Caper and it is the second dish that was crying out for more sauce. Hoffman calls for a few cups of bechamel and tomato sauce for 1.5 lbs of pasta, which sounded a lttle scant to me so I probably went with closer to 3 cups tomato and 2.5 cups bechamel and it was still too dry. This yields a solid 6 portions of pasta, and given the fact that it goes into the oven for 55 minutes the 4 to 4.5 cups she calls for would have yielded a dry mess. My 5.5 cups of total sauce was better but still not to my taste. The top noodles actually over browned and were partically desicated due to the fact that there was not enough bechamel to protect them from the long baking. The red sauce was quite tasty, althouth I added pepper, more salt, and a bit more oregano, but I found the orange zest contributed an odd flavour to the overall dish. For me this wasn't a winner.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.