Pasticcio with Lamb

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Ingredients for 10 portions
  • 700 g QimiQ Cream Base
  • 450 g Kefalotiri cheese, finely grated
  • 140 g Egg yolk(s)
  • 120 g Egg white(s)
  • 0.5 g Ground nutmeg, freshly grated
  • Salt and pepper
  • 500 g Macaroni, cooked
  • 80 g Olive oil
  • 220 g White onions, diced
  • 900 g Lamb, ground
  • 0.5 Cinnamon, ground
  • 60 g Tomato paste
  • 395 g Tomatoes, puréed
  • 225 g Dry white wine
  • 3 g Flat-leaf parsley, finely chopped
  • Salt and pepper
  • 100 g Bread crumbs
Method
1.
Preheat the oven to 350° F/170 ° C.
2.
Add half of the cheese, all the egg yolks, nutmeg, salt and pepper to half of the QimiQ Sauce Base, whisk together until fully incorporated. Refrigerate.
3.
To the other half of the QimiQ Sauce Base add the slightly beaten egg whites, the remaining cheese and season to taste. Mix well and refrigerate.
4.
Mix the cooked macaroni with the egg white mixture. Set aside.
5.
In a large skillet heat the oil. Add the onions and cook until translucent.
6.
In the same skillet cook the lamb for 5 minutes or until the pink has dissipated (165° F). Add cinnamon, tomato paste, tomato puree, white wine and simmer for 10 minutes.
7.
Toss in the parsley, seasoning and bread crumbs to thicken and stabilize mixture. Pull off heat and set aside.
8.
Place the lamb mixture into a buttered oven proof dish, making sure to spread evenly. Cover with noodle mixture (making sure to keep noodles straight for presentation).
9.
Pour the egg yolk mixture over the top of the noodles. Cover with foil and place in the oven for 30-45 minutes.
10.
Pull out of oven and let rest for 3-5 minutes before cutting and serving.