Recipe of Eirini Tsolakelli,
from "BHMAgourmet" magazine of "TO BHMA" newspaper
Ingredients (for 6 people):
1 packet of penne pasta
500gr. of Greek thick yoghurt
150gr. of feta cheese, crumbled
150gr. of Greek Kasseri cheese, grated
pepper
For the béchamel sauce:
12 leveled tbsp of butter
12 leveled tbsp of all-purpose flour
4 tea-cups of lukewarm fresh milk
3 eggs, at room temperature and lightly beaten
1 tsp of ground nutmeg
200gr. Greek Kefalograviera cheese, grated (or other semi-salty and semi-hard cheese)
a bit of finely chopped flat-leaf parsley for garnishing
Method:
Boil the pasta according to the packet instructions and drain in a colander. Transfer back to the pot and add the feta and the kasseri cheese and the yoghurt. Season with some pepper, mix thoroughly with a spoon and empty the filling into a spacious pyrex dish.
Preheat the oven to 180ºC.
In a small saucepan melt the butter in medium heat and add the flour, stirring constantly with a whisk, until the flour absorbs the butter and gets a nice golden colour. Without stop beating, gradually add the warm milk.
When the sauce is thickened take off the heat and leave aside for a few minutes. Add in the saucepan the eggs and mix to blend. In the end add the Kefalograviera cheese, season with the nutmeg and mix well.
Empty the sauce over the pasta making sure the whole surface is well covered. Put in the oven and bake for about 30-35 minutes or until the food is nicely golden and crispy on top.
1 packet of penne pasta
500gr. of Greek thick yoghurt
150gr. of feta cheese, crumbled
150gr. of Greek Kasseri cheese, grated
pepper
For the béchamel sauce:
12 leveled tbsp of butter
12 leveled tbsp of all-purpose flour
4 tea-cups of lukewarm fresh milk
3 eggs, at room temperature and lightly beaten
1 tsp of ground nutmeg
200gr. Greek Kefalograviera cheese, grated (or other semi-salty and semi-hard cheese)
a bit of finely chopped flat-leaf parsley for garnishing
Method:
Boil the pasta according to the packet instructions and drain in a colander. Transfer back to the pot and add the feta and the kasseri cheese and the yoghurt. Season with some pepper, mix thoroughly with a spoon and empty the filling into a spacious pyrex dish.
Preheat the oven to 180ºC.
In a small saucepan melt the butter in medium heat and add the flour, stirring constantly with a whisk, until the flour absorbs the butter and gets a nice golden colour. Without stop beating, gradually add the warm milk.
When the sauce is thickened take off the heat and leave aside for a few minutes. Add in the saucepan the eggs and mix to blend. In the end add the Kefalograviera cheese, season with the nutmeg and mix well.
Empty the sauce over the pasta making sure the whole surface is well covered. Put in the oven and bake for about 30-35 minutes or until the food is nicely golden and crispy on top.
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