Tuesday, 1 March 2016

Marconi Pie.


Many years ago I took my oldest son to Kos for a short 14 day beach holiday. Not something one would do these days.

We had a fabulous time, riding around on mopeds, and island hopping in small boats for BBQ's, etc. Apart from the sweltering temperatures, it was a perfect lazy holiday.



One of our highlights was the nightly visit to some ramshackle beach taverna (of which there were many) to eat Macaroni Pie, and (for me) to drink Retsina. Macaroni Pie was on every taverna menu, and was excellent. I soon discovered that it's real name was Pastitsio, but in Kos it was always called Macaroni Pie.

When we returned to France, I recreated the dish on a regular basis (not difficult), and for us it became known as Marconi Pie. It is still called as much.

My version is a bit simpler than Rick's, but still absolutely delicious.



37 comments:

  1. Replies
    1. I mix a bolognese sauce with the penné, then pour the sauce over the top before baking. The end result is much the same.

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  2. That looks so good, I want to lick the plate !

    cheers, parsnip

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    1. It's a great dish for large gatherings (as Rick says).

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  3. I think that that a version is in my favourite all time cookery book 'Meze Cooking' by Sarah Maxwell. I'll give it a go sometime. It sounds particularly kid friendly.

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    1. All my grandsons love it, and as it's all 'assembled' before coming to table, it makes life easier for the chef too.

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  4. I must be the only one on the entire planet who doesn't like Macaroni ! I still remember being force-fed it as a small child, when we were staying in an hotel on holiday. It was in the days of food rationing, and in a place where children were fed separately, earlier in the evening, so I doubt my parents had it dished up too. It was not something I'd ever had at home, and to this day I can remember how revolting it was. Try as I might, I am not a pasta fan - I hate the texture.

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    1. We eat very few types of pasta; Spaghetti and Penné being our absolute favourites. Not liking pasta must be quite restricting.

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    2. No, not really, what you've never had, you never miss.

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  5. Mouthwatering. I don't know why I never do something like this and, much easier than making lasagne. Greetings Maria. x

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  6. Nice, easy, recipe..... I shall definitely have a go at making this.

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  7. Macaroni Cheese....
    penne cheese....
    gigli cheese....
    and now this!!

    One of my favourite TV personalities...
    and I've never had a failure from any of his recipes...
    mental note for March the Oneth...
    MUST buy one of his books!

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    Replies
    1. I have most of his TV series' on a 'plug-in' thing for the TV. His series' on France Spain and India are my preferred viewing for cold rainy afternoons. Several of his recipes are now in my weekly repertoire.

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  8. I make macaroni cheese for the prof, with huge chunks of ham in it,
    Bloody lovely

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    Replies
    1. Replace the ham for some bolognese, and you have Pastitsio.

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  9. Marconi pie is electrical, isn't it?

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  10. I love pasta, my husband does not. The only time I get to eat it is when we go out to eat. That dish looks really yummy.

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    Replies
    1. Make it, and don't tell him it's pasta!

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  11. I ADORE pasta in all of it's shapes and guises. I would eat it everyday but that wouldn't be good for me. I don't think I've ever had Macaroni pie so I shall have to make it now ...... thanks Cro. XXXX

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    Replies
    1. If you like pasta, you'll like this. And so easy to make.

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  12. Looks good. I recently discovered a really fast and easy lasagne recipe by Mary Berry. She replaces the bechamel sauce with creme fraiche. Much quicker and simpler recipe than the traditional one and very tasty.

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    Replies
    1. I hate to admit it, but the best lasagne I've ever had came in a packet from M & S. Pierce the pack and microwave for 2 mins. It was delicious.

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  13. My version, Lady M might remember it from her time in Caracas.
    http://isserfiq.blogspot.com/2015/11/pasticho.html

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    1. She's never mentioned it, but it's such a good recipe that I imagine many countries have their own version. Personally I would prefer the Penné to Lasagne (for practical reasons), but the flavour would always be much the same.

      p.s. Her major memory of Caracas was finding a Donkey in the garden; a tale that she repeats often.

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  14. Macaroni and cheese has always been a staple dish of school dinners and mid-week suppers here, but it would never have been on a resaurant menu. Unitl now. It's suddenly gone gourmet and many restaurants offer a nightly macaroni and cheese special, featuring some enticing addition that is meant to raise its lowly status. So now we see mac 'n cheese with lobster or mac 'n cheese with truffles. I don't know who orders it, certainly not I. As for pastitsio, I lived on it in Crete in the 70s.

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    1. And I presume that you enjoyed it as much as I do still.

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  15. We have a house in Crete and Pastitsio is one of my favourites when we eat out there!

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    1. Lucky you! I'd love a little beach-side shack on one of the islands. I think I've left it a bit late now.

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  16. Where is the recipe then? You often tempt me with gorgeous photos of your food and then no recipe. Today, not even a photo.

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    Replies
    1. Didn't you get a short Rick Stein video?

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