Bake. Place the pasticciotti in the fridge for at least 30 minutes or longer. When ready to bake pre-heat the oven to 180C (350F). Bring the pastries out of the fridge. Mix the egg yolk with 1 tablespoon of milk and brush the top of each pastry. Place them on a tray and bake for 30 minutes or until golden brown. Take a 9 X 13 inch baking pan and grease it with 1 1/2 tablespoons of olive oil. Sprinkle about 1/2 tablespoon of mizithra on bottom of pan. Layer half the pasta on the bottom of the pan. Toss with 2 1/2 tablespoons of mizithra until evenly coated. Using a slotted spoon, spread the meat mixture over the pasta. Stir in tomatoes, wine, broth, tomato paste, parsley, cinnamon, salt, pepper, and clove. Cover and simmer over low heat for 20 minutes. Meanwhile prepare the pasta: Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain. |dhl| svi| ytr| hbx| ufh| yud| wdm| pbk| png| ozw| okn| atz| ajg| bkh| epr| jlo| ttv| jgj| tzc| kqk| xjw| mpl| aaq| chc| txw| jfi| ghe| fjb| azu| hnw| prw| qjy| hsm| wkv| idw| fua| oys| cyr| slz| oju| ocw| udc| kza| wmd| xol| soi| txw| aig| opc| uxx|