Pasticcio is a lovely Italian crowd pleaser. Fusilli and lamb layered with a tomato-wine sauce. Topped with a yogurt, eggs and nutmeg mixture as the final layer and baked golden!
:- 225g fusilli, or other short pasta shapes
:- 1 Tbsp olive oil
:- 4 Tbsp double (heavy) cream
:- Rosemary sprigs, to garnish
For the Sauce:
:- 2 Tbsp olive oil, plus extra for brushing
:- 1 onion, sliced thinly
:- 1 red pepper, cored, deseeded and chopped
:- 2 garlic cloves, chopped
:- 625 gm minced lamb
:- 400 gm can chopped tomatoes
:- 125 ml dry white wine
:- 2 Tbsp chopped fresh parsley
:- 50 gm can anchovies, drained and chopped
:- Salt and pepper
For the Topping:
:- 300 ml natural unsweetened yogurt
:- 3 eggs
:- Pinch of freshly grated nutmeg
:- 40 gm Parmesan cheese, grated
:- Cook the pasta in a large pan of boiling salted water, adding the oil, for 8 – 10 minutes or until tender. Drain the pasta in a colander, and then transfer to a bowl.
:- Stir in the cream and set aside.
To make the Sauce:
:- Heat the oil in a large frying pan and fry the onion and pepper for 3 minutes. Stir in the garlic and cook for 1 minute more.
:- Stir in the minced lamb and cook, stirring frequently, until no longer pink.
:- Add the tomatoes and wine, stir well and bring to the boil.
:- Simmer, uncovered, for 20 minutes, or until the sauce is fairly thick.
:- Stir in the parsley and anchovies, and season to taste.
To make the Topping:
:- Beat together the yogurt and eggs and season with nutmeg, and salt and pepper to taste.
:- Brush a shallow baking dish with oil.
:- Spoon in half of the pasta and cover with half of the meat sauce. Repeat these layers, and then spread the topping evenly over the final layer.
:- Sprinkle the cheese on top.
:- Bake in a preheated oven, 190°C/ 375°F/Gas Mark 5, for 25 minutes, or until the topping is golden brown and bubbling.
:- Garnish with sprigs of rosemary and serve with a selection of raw vegetable crudités.