This recipe is created specifically for those who don’t have a vertical spit in their kitchen or backyard. You know… the vertical spit for slow roasting seasoned lamb, beef or pork in order to slice thin layers of meat with the intention of making a delicious Gyro sandwich at home. Which means this recipe is created for all of us.
While strolling the extremely wide and fully stocked aisle of the local grocery store here in NorCal my eye was drawn to an awfully attractive tall, dark and handsome bottle of vinegar. The word FIG stood out on the well-designed label and I was immediately drawn in. Yes, I came across something amazing: Fig Balsamic Vinegar produced by O Olive Oil. Eureka! I’ve struck gold here people!
Pastitsio (pahs-TEET-see-o) is a well-known Greek meal. Some refer to it as “the Greek lasagna” and just like lasagna, a large pan of this delicious pasta based favorite goes a long way. But this dish can be tricky; creating a nice thick layer of béchamel sauce on the top of layers of noodles and spiced seasoned meat is an art and when it doesn’t go your way, it can be a disappointing disaster. Trust me, I’ve prepared many of them (disappointing disasters, that is.). Sometimes I feel like I am praying and wishing for the béchamel to levitate atop the layers… but that never seems to work for me.