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What You Need:
(Serving Size: 6)
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4 tablespoons butter, softened
2 slices homemade-type white bread
with crusts removed, cut ½ inch
thick and torn into small pieces
½ cup milk
2 tablespoons salt
1 pound fine egg noodles
6 eggs
2 pounds lean ground pork
2 tablespoons finely chopped leeks,
white part only, thoroughly
washed to rid them of all sand
2 tablespoons finely chopped fresh parsley
2 tablespoons finely cut fresh fennel
leaves or ¼ teaspoon powdered
fennel
Freshly ground black pepper
6 tablespoons butter, cut into ¼-inch bits
½ cup heavy cream
¼ cup finely grated Kashkaval
cheese, or substitute sweet
Munster or Provolone
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 400. With a pastry brush, spread the softened butter evenly over the bottom and sides of a heavy 3-quart casserole. Combine the bread bits and milk in a bowl and set aside.
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2. Bring 4 quarts of water to a boil in a 6- to 8-quart pot. Add 1 tablespoon salt, drop in the noodles, and stir with a fork to prevent the strands from sticking to one another or to the bottom and sides of the pot.
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3. Stirring occasionally, boil briskly, uncovered, for 6 to 8 minutes, or until the noodles are tender but still slightly resistant to the bite.
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4. Drain the noodles in a large colander, lifting the strands with two forks to make certain all the water drains off. Then, in a deep bowl, beat 4 of the eggs and 2 teaspoons of salt with a whisk or a rotary beater for 1 to 2 minutes.
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5. Add the noodles and turn them about with a fork until they are evenly coated. Set aside.
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6. Meanwhile, combine the pork, the bread and milk, the leeks, parsley, fennel, 1 teaspoon of salt and a few grin dings of pepper in a large bowl.
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7. Knead vigorously with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy.
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8. To assemble the musaca, spread about one third of the noodles evenly in the bottom of the buttered casserole. Spoon half of the meat mixture over the noodles, smoothing the top with a spatula.
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9. Sprinkle with 2 tablespoons of the butter bits, then add one half of the remaining noodles.
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10. Cover the noodles with the rest of the meat mixture, scatter 2 tablespoons of butter bits over it, and add the remaining noodles. Top with the rest of the butter bits, then cover the casserole with its lid.
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11. Bake in the middle of the oven for 30 minutes. Beat the remaining 2 eggs, the heavy cream and grated cheese together with a whisk or fork, and when they are well mixed pour them evenly over the musaca.
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12. Cover again and bake for 1 hour longer, removing the cover for the final 30 minutes to allow the top to brown.
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13. To unmold and serve the musaca, run a thin knife all around the sides of the casserole. Place an inverted serving plate over the top and, grasping plate and casserole together firmly, carefully turn them over. The musaca should slide out easily. Serve at once.
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