PASTICHIO LOW CARB
Pastichio Low Carb
Bechamel Sauce
8 tbsp salted butter
8 tbsp flour
4 c whole milk, warm
4 lg egg yolks
1 bay leaf
⅛ tsp nutmeg
Add milk and bay leaf to a sauce pan and simmer until warm.
Melt butter in another saucepan over medium heat. Add flour and cook, whisking constantly until smooth, about 3 minutes.
Add warm milk while whisking constantly until smooth and discard bay leaf.
Once thickened (2-3 minutes) turn off the heat.
In a separate bowl, whisk the eggs and add 1 ½ cups of sauce to eggs, stirring constantly to temper them. Add all back into the saucepan and add the nutmeg.
Add salt and pepper to taste, set aside to cool.
Lamb Filling
1 lg yellow onion, diced
3 cloves garlic, minced
3 lb ground lamb
3/4 c parsley minced
1 tsp coarse kosher salt
1 tsp pepper
1 ½ tsp cinnamon
¼ tsp nutmeg
1 ½ tsp oregano
1 -16oz can tomato sauce
⅔ c red wine
½ c parmesan cheese
Salt + pepper, to taste
In a cast iron skillet, on medium heat, add onions, lamb, salt + pepper. Saute until meat is cooked, drain excess fat. Add the garlic and cook for 30 seconds
Next, add cinnamon, nutmeg, oregano, parsley, tomato sauce, wine and cook for 10 minutes. Add salt and pepper to taste, set aside to cool.
Spray an 8 x 11 casserole dish with nonstick spray. Sprinkle ½ cup parmesan cheese on the bottom.
Add Cauliflower lamb mixture and sprinkle with ¾ cup Kasseri cheese. Pour remaining Bechamel Sauce over the casserole evenly and top with 1 cup Kasseri cheese.
Cauliflower
24 ounce bag of frozen Cauliflower florets
2 ¾ c Kasseri cheese grated
Microwave Cauliflower for 10-12 minutes as instructed on the package
Dry the Cauliflower and slice the larger pieces in half or thirds
Add the Cauliflower, lamb mixture, 1 cup Kasseri cheese to a bowl and mix.
Mix in 1 cup of the Bechamel sauce.
Bake 350°F for about an hour or until the top is golden brown. Let sit for at least 20 minutes before cutting.
