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Makaronia Tou Fournou By Hannah Simone

by Hannah Williams

Ingredients

for 12 servings

  • ½ cup
    red wine (120 mL)
  • 4 garlic cloves, minced
  • ¼ cup
    onion, diced (40 g)
  • 3 lb
    ground pork (1 kg)
  • 1 teaspoon
    cinnamon
  • 6 tablespoons
    dried mint, divided
  • 1 tablespoon
    black pepper
  • 2 cups
    halloumi cheese, grated and divided (200 g)
  • 16 oz
    ziti pasta, cooked al dente (450 g)
  • ½ stick butter
  • ½ cup
    flour (60 g)
  • 2 cups
    milk (470 mL)
  • ½ teaspoon
    paprika
  • 1 cup
    fresh parsley, chopped (35 g)

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Preparation

  1. Preheat oven to 350°F (180°C).
  2. In a wok or large skillet, pour the red wine. Add garlic and onion, and sauté until tender.
  3. Add the pork, and cook thoroughly.
  4. Add the cinnamon, 2 tablespoons mint, pepper, and parsley, and mix together.
  5. In a small saucepan, melt butter.
  6. Add flour a little at a time, mixing constantly, until it forms a paste.
  7. Add milk a little at a time, whisking constantly, until fully combined.
  8. Add paprika, and stir until thickened.
  9. In a large casserole dish, lay down half the ziti. Sprinkle on 1 cup (50g) of halloumi and 2 tablespoons mint. Top with entire pork mixture, then the remaining halloumi, mint, and pasta.
  10. Top entire mixture with the sauce, and cover with foil. To prevent foil sticking to the sauce, place a toothpick in each corner of the dish to prop the foil up.
  11. Bake 45 minutes, then broil for 5-10 minutes. Let cool 15 minutes.
  12. Enjoy!
 

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