Pastitsio Venetsianiko

Chicagoan since 2000. Attended Dumas Pere L`Ecole de la Cuisine Francaise. I celebrate all things food and I'm always looking to learn and/or create something new.

subheading: For the pastry:

3 ¼ cups all-purpose flour

1 teaspoon salt

1 ½ teaspoons sugar

1 ½ cups (3 sticks) cold unsalted butter

⅓ to ½ cup ice water as needed

subheading: For the filling:

1 pound thick tubular spaghetti like bucatini

2 to 3 tablespoons unsalted butter to taste

2 cups shredded cooked chicken

½ pound Corfu noumboulo or other air-dried or smoked ham such as prosciutto, or cooked pork chop, diced

½ pound Lefkada or other salami or mortadella diced

2 to 3 small fresh sausages sauted, cooked through and chopped

2 to 3 cups diced yellow cheese (graviera, kasseri, etc.), to taste

4 hard-cooked eggs peeled and halved

Freshly ground black pepper to taste

Pinch of cayenne pepper

subheading: For the bechamel:

¼ cup (½ stick) unsalted butter

3 tablespoons all-purpose flour

3 cups milk

1 cup heavy cream

Salt to taste

2 large egg yolks

Directions at dianekochilas.com

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