Greek Italian Fusion Peperonata Pastitsio Dish
Ingredients
Base
- 500g pasta. I use long tubes but penne would work too
- 2 tbsp grated Halloumi
Peperonata
- 4 red peppers, chopped
- 2 red onions, chopped
- 3 tbsp olive oil
- 2 tbsp tomato puree
- 1 tbsp salt
Béchamel
- 4 tbsp butter
- 4 tbsp flour
- 3 cups semi skimmed milk
- 1/3 cup grated Halloumi
Topping
- Grated Halloumi and grated Parmesan. As much or as little as you want.
Preparation
Preheat the oven to 180C
First start the peperonata. Put a large frying pan over a medium to high heat. Add the olive oil, peppers and onions.
Cook for about 15 minutes till soft and caramelised. Add the tomato purée and salt and cook for another minute
While that’s happening, cook the pasta. I usually cook it a minute or two less than the packet instructions state
Make the béchamel. Put the flour and butter in it a large pan. Cook together for a couple of minutes till well combined. Gradually add the milk, continually whisking. When it’s smooth and thick add the halloumi and stir through
When all layers are ready, it’s time to assemble
Using a large oven proof dish, put the drained pasta. Mix through a little grated Halloumi
Put the peperonata layer on top of the pasta and spread evenly
Pour the béchamel on top and smooth evenly using a spatula
Sprinkle with the extra Halloumi and Parmesan and bake for about 45 minutes till the top is golden brown
Let it cool down a little before serving
