- Joined Feb 1, 2011
Baked Ziti and Lasagna have the same ingredients but are handled differently, so I just am curious to see what the preference is....Thoughts?
Nope not even close. Pastitsio is traditionally made with a very large bucatini. I have seen some greeks makes it with ziti but only because large bucatini is difficult to find and I indeed have only found it in greek specialty stores.Hm, "baked ziti", is that not Pastitsio?
Ding ding ding you just hit on a greek's biggest pet peeve. No, pastitsio is NOT made with feta, I know of no regional versions that make it with feta cheese and if they do none of them are authentic. Pastitsio is made with bucatini pasta, a bolognese-style sauce, and topped with real bechamel. Furthermore, putting feta cheese (or olives) in a dish does not miraculously make it greek as so many seem to believe.First What kind of Lasagna, meat, vege, seafood. next what type of ziti Sicilian style, meat, Bolangnaisse. seafood. Each is different.
Pastitcio from what I have done was indeed made with a Bechamel and Feta, Ziti type pasta and other ingredients. and we used to make it for Greek Functions.. Baked Ziti as far as I know has no Bechamel. If we made a la Bolangaisse style (towards Northern Italy) it was finished with Heavy Cream. In any case they are all good. And everyone has their own favorite..
Well, Larousse after all was French! Do you suppose he would say it originated in Greece? /img/vbsmilies/smilies/lol.gif"Béchamel sauce is too French for me." That's what's really cool about opinions. We can all have them. Another point ..... Italy is a big place. You can go less than a kilometer away into a different neighborhood and find a dish that you just ate moments before prepared and presented in a completely different way. Would you tell them that they didn't do it the Italian way? I'm curious about that.
"According to Larousse Gastronomique, the sauce is named after the "marquis de Béchamel", actually Louis de Béchameil, marquis de Nointel (1630–1703). According to Larousse the sauce is an improvement upon a similar, earlier sauce, known as velouté. Béchameil was a financier who held the honorary post of chief steward to Louis XIV. The sauce under its familiar name first appeared in Le Cuisinier François, (published in 1651), by François Pierre La Varenne (1615–167, chef de cuisine to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the Cuisinier François ran through some thirty editions in seventy-five years."
I don't know? That sounds pretty French to me. Whether it's used in any Italian cuisine or not does not change it's origin from seeming to me to be really French. But then again, I could be wrong.