Pastitsio, sometimes spelled pastichio, is a Greek baked pasta dish with ground meat and béchamel sauce. Pastitsio takes its name from the Italian pasticcio, a large family of baked savory pies which may be based on meat, fish, or pasta. Many Italian versions include a pastry crust, some include béchamel; the word pasticcio comes from the vulgar Latin word pastīcium derived from pasta, means "pie", has developed the figurative meanings of "a mess", "a tough situation", or a pastiche. The typical Greek version has a bottom layer, bucatini or other tubular pasta, with cheese and/or egg as a binder. Other spices like nutmeg or allspice are used in the top layer, a flour-based béchamel or a béchamel with cheese. Grated goat cheese is sprinkled on top. Pastitsio is a common dish, is served as a main course, with a salad. In Cyprus a similar dish is called "oven macaroni", it is an essential dish during weddings and celebrations such as Easter, where it is served along with spit roasted meat. Recipes vary, but the meat sauce in the middle is made of pork, beef or lamb, tomatoes are only sometimes used, it is flavoured with mint, parsley or cinnamon.
The top is sprinkled with grated halloumi or anari cheese, though cheese is sometimes added only to the white sauce. There is a Turkish Cypriot version of this recipe that substitutes the meat with 2 types of cheese. Macarona béchamel is the Egyptian version, an imitation of the French version, it is made with penne pasta, a layer of cooked spiced meat with onions, béchamel or mornay sauce. A contested version is made by adding tomato sauce to one or more of the components of this dish. In Malta, timpana is made by tossing parboiled macaroni in a tomato sauce containing a small amount of minced beef or corned beef, bound with a mixture of raw egg and grated cheese. Hard-boiled eggs are sometimes added; the macaroni is enclosed in a pastry case or lid before being baked. Lasagna Chili mac List of casserole dishes List of pasta dishes Georgios. Λεξικό της Νέας Ελληνικής Γλώσσας. Athens: Κέντρο Λεξικολογίας
Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made from garlic and dried red chili peppers cooked in olive oil. The sauce originates around Rome. Arrabbiata means "angry" in Italian. Arrabbiata sauce is served with penne pasta; the dish has been celebrated several times in Italian movies, notably in Marco Ferreri's La Grande Bouffe and Federico Fellini's Roma. List of Italian dishes Food portal
Cacio e pepe
Cacio e Pepe is a pasta dish from Roman cuisine. "Cacio e Pepe" means "pepper" in several central Italian dialects. As the name suggests, the ingredients of the dish are simple and include only black pepper, Pecorino Romano cheese, pasta; when preparing the dish some of the hot cooking water is left with the pasta: the heat melts the cheese, while the starches in the water help bind the pepper and cheese to the pasta. Cacio e pepe is made with long spaghetti, such as tonnarelli or bucatini. Carbonara Italian cuisine List of pasta dishes Food portal Boni, Ada. La Cucina Romana. Roma: Newton Compton Editori
Kugel is a baked pudding or casserole, most made from egg noodles or potato. It is a traditional Ashkenazi Jewish dish served on Shabbat and Yom Tov; the name of the dish comes from the Middle High German kugel meaning "sphere, ball". Nowadays, kugels are baked in square pans. While Litvaks call the pudding "kugel", Galitzianers call it "kigel"; the first kugels were savory rather than sweet. About 800 years ago, cooks in Germany replaced bread mixtures with noodles or farfel. Eggs were incorporated; the addition of cottage cheese and milk created a custard-like consistency common in today's dessert dishes. In Poland, Jewish homemakers added raisins and sweet curd cheese to noodle kugel recipes. In the late 19th century, Jerusalemites combined caramelized sugar and black pepper in a noodle kugel known as "Yerushalmi kugel" or "Jerusalem kugel,", a served at Shabbat kiddushes and is a popular side dish served with cholent during Shabbat lunch. In Romania, this dish is called Baba acolo, it is made with or without cheese, but always includes raisins.
In Transylvania in the Hungarian-speaking regions, a similar dish is called Vargabéles. Savory kugel may be based on potatoes, cabbage, zucchini, spinach or cheese. A similar traditional Belarusian dish is potato babka. In Lithuania, this dish is called Kugelis, it is baked potato pudding and it is a traditional Lithuanian dish. The main ingredients are potatoes and eggs, it may be spiced with salt, black pepper, bay marjoram. Kugels are a mainstay of festive meals in Ashkenazi Jewish homes on the Jewish Sabbath and other Jewish holidays or at a Tish; some Hasidic Jews believe that eating kugel on the Jewish Sabbath brings special spiritual blessings if that kugel was served on the table of a Hasidic Rebbe. While noodle kugel, potato kugel, other variations are dishes served on Jewish holiday meals, matzo kugel is a common alternative served at Passover seders, adjusted to meet Passover kosher requirements. Among South African Jews, the word "kugel" was used by the elder generation as a term for a young Jewish woman who forsook traditional Jewish dress values in favor of those of the ostentatiously wealthy, becoming overly materialistic and over groomed, the kugel being a plain pudding garnished as a delicacy.
The women thus described made light of the term and it has since become an amusing rather than derogatory slang term in South African English, referring to a materialistic young woman. Cuisine of Israel Kugelis List of casserole dishes Potatonik Túrós csusza "Kugel Unraveled" articleFirst Page of Nathan's "Kugel Unraveled" Article Archived
American chop suey
American chop suey is an American pasta dish popular in New England. It is related to other popular and regional pasta dishes, like American goulash and chili mac. Despite its name, it has only a distant relation to Chinese and American Chinese cuisine. Standard American chop suey consists of elbow macaroni and bits of cooked ground beef with sautéed onions in a thick tomato-based sauce; the dish is cooked in a frying or sauté pan, as opposed to being baked in an oven like a casserole. Salt and pepper are the only seasonings needed and no cheese is used or added; the simplicity of the dish precludes the addition of green peppers, which cannot be added without changing the flavor quite drastically from that, enjoyed in Maine. Though this comfort food is influenced by Italian-American cuisine as well as older New England quick and practical meals like the "potato bargain" and "necessity mess," it is known as "American chop suey" both because it is a sometimes-haphazard hodgepodge of meat and Italian seasonings, because it once used rice, a base ingredient in Chinese cuisine, instead of pasta.
The recipe is quite adaptable to available ingredients. Elbow macaroni is the standard but can be substituted with pasta of similar size, such as ziti, farfalle, or rotelle. If the onions are omitted, or green peppers, mushrooms added, etc. A delicious meal will not be the "classic" New England dish. Whole, diced, or crushed tomatoes, tomato sauce, tomato paste are typical sauce bases for this dish. Black pepper and Worcestershire sauce are sometimes used in preparation. American chop suey is served on a plate or in a bowl accompanied by bread and Worcestershire sauce. Sometimes grated Parmesan cheese is added after cooking. Chili mac Chop suey American goulash List of pasta dishes List of regional dishes of the United States Food portal
Ciceri e Tria
Ciceri e tria is a pasta dish in Italian cuisine that originated from Arabs who once ruled in Apulia. It is a part of the cuisine in the Salento region of Italy, it is prepared with pasta and chickpeas as primary ingredients, includes fried pasta. The dish may be served as a first course that consists of a pasta dish, it has been described as a "classic and emblematic dish of Salentine cuisine" and as a specialty dish of Apulia. In Apulia, the dish originated from Arab people. Ciceri e tria has been stated to have originated in the Salento region of Italy, where it is a common dish. Ciceri means "chickpeas" in Latin. Tria, meaning "pasta" or "noodle," derives from an Arabic word for إطرية iṭriyah, it means "pasta" in the Genoese dialect. "Tria" can refer to tagliatelle, a traditional pasta, the term being from the dialect of Apulia. Tria can refer to a type of pasta in Sicily. Tria is an old word, still used in many areas of Southern Italy in Sicily. Pasta and chickpeas are the primary ingredients in Ciceri e tria.
Some versions of the dish may have a significant amount of broth. Some of the pasta is fried in oil as part of its preparation; the use of fried pasta was performed to create a quality or mouthfeel of meatiness in the dish during times of meat scarcity. The fried pasta may add crunchiness to the dish. Apulian versions may involve the chickpeas being simmered over a low heat while fresh pasta is being prepared. Dried/uncooked chickpeas may be soaked one day prior to preparation of the dish. Additional ingredients may include onion, carrot and garlic, it may be seasoned with black pepper. It has been described as having a bacon-like flavor, it may be served as a side dish with rice. In Apulia, the dish is a common primi piatti dish, a first course of pasta. In the Italian formal meal structure, a first course is referred to as primo, consists of hot food. List of Italian dishes List of legume dishes List of pasta dishes Uma. America's Favorite Recipes, Part II: The Melting Pot Cuisine. IUniverse. ISBN 1475977867.
Anderson, Burton. The Foods of Italy: An endless adventure in taste. Italian Trade Commission. Gade, H. W.. The Digital Pasta Book 1 / Italian pasta. 1. NORDISC Music & Text. ISBN 8788619478. Taylor, John Martin; the Fearless Frying Cookbook. Workman Publishing Company. ISBN 0761172009. Zanini De Vita, Oretta. Encyclopedia of Pasta. University of California Press. ISBN 0520944712. Guaiti, Daniela. Puglia. Edizioni Gribaudo. P. 48. ISBN 8879068393
Chili mac is a dish prepared using chili and macaroni as primary ingredients, topped or intermingled with cheese. Some versions are made using prepared or homemade cheese, it is a common dish in the Midwestern United States, is popular in other areas of the United States. It can be a inexpensive dish to prepare, has been described as a comfort food. Several variations of the dish exist, prepared canned and boxed versions exist. Several preparation methods exist; some recipes incorporate all of the ingredients together, while others are prepared with the ingredients separately layered. Those that use cheese may use grated cheese atop the dish, while others mix the cheese throughout the dish. Sometimes, onions or beans are added. Basic versions may be prepared using chopped meat, tomato and elbow macaroni. Another basic preparation method incorporates cheese and canned chili; the dish may be baked as a casserole. Some diners in St. Louis, Missouri serve a version called "chili mac a la mode", in which the dish is served topped with fried eggs.
Chili mac has been a staple dish at American military dining facilities for years. It was introduced into the Meal, Ready-to-Eat field ration menu in 1995 and is one of only three of the twelve MRE meals offered in 1995 that has remained on the MRE menu to date. A variation called, it is processed by NASA as a freeze-dried product. Vegetarian and vegan versions of the dish are sometimes prepared. Hamburger Helper brand purveys a prepared boxed version named "Chili Macaroni". Skillet Taco Macaroni. Food.com