4WD Touring Australia — October 2017

098 | 4WDTouringAustralia

BUSH COOKING

DELICIOUS RECIPES

FROM OUR

DISCERNING READERS

Woodred Pasticcio Pasta Bake

M

editerranean chefs are the world’s best when it comes to

whipping up hearty comfort food. The types of fragrant cook

ups that leave bystanders drooling and ensure all participants

are ghting off food comas as they reach for second and third

helpings.

This richly avoured pasticcio style pasta bake is a classic

Greek/Italian dish that’s popular from Sicily to Cypress.

While the original recipe relies on minced lamb, cheesy white

sauce and a medley of classic herbs and spices for its unique

palate, it’s known as a dish that stands up well to improvisation.

Italian versions often include eggplants and other veggies, and

you can even add in left overs from last night’s dinner if you’re

feeling adventurous.

Despite its decadence, a pasticcio style pasta bake can easily

be whipped up around the campre. All you’ll need to get

cracking is a camp oven, a separate saucepan for your white

sauce and pasta, a mixing bowl, whisk and wooden spoon. All

the ingredients are readily available and don’t be afraid to swap

the lamb out for beef mince if it’s easier to get your hands on.

It’s also mandatory for the campside chef to say ‘Mama Mia!’

and kiss their ngertips as they plate up for the hungry hordes.

RICK CAPUTO

PASTA

LA VISTA,

BABY

1. Melt butter in saucepan and whisk our through. Remove from heat and slowly mix
   in milk. Put the sauce back onto heat and keep stirring until it thickens.


2. Transfer sauce to a mixing bowl and add egg yolks and half of your grated
   Parmesan before setting aside.


3. Heat a dash of olive oil in a saucepan and add diced onion and garlic. Cook for a
   few minutes before adding tomato paste then mince. Cook for around ve minutes
   until mince is browned and broken up.


4. Add your can of tomatoes, cinnamon stick, oregano and Worcestershire sauce to
   the mince and simmer for about 20 minutes. Take off the heat and add your parsley.


5. Cook your penne pasta separately, drain and add your whisked egg and around a
   quarter of a cup of Parmesan before mixing thoroughly.


6. Mix your pasta and mince mixes together and stir them thoroughly. Spoon the
   mixture into your pre-greased camp oven. Spread your cheesy white sauce evenly
   over the top and sprinkle your remaining Parmesan cheese over the top.


7. Close your camp oven lid and bake in the coals of your campre for half an hour.
   Bellissimo!

INGREDIENTS METHOD

250g penne style pasta

100g grated Parmesan cheese

75g butter

Two tablespoons plain our

500ml milk

One egg, lightly whisked, plus two

extra yolks

One onion, diced

Two cloves crushed garlic

500g lamb mince

400g can of tomatoes

Handful of fresh oregano, rough

chopped

Handful of parsley, rough chopped

Dash of Worcestershire sauce

A stick of cinnamon

A tablespoon of tomato paste