Ramen noodles for pastira?
College students and regular folk on a tight budget who survive on ramen noodles, sure do know how to dress ramen noodles up, so they are not just a boring thrifty meal. People on a budget who got a little bit creative with cooking dirt cheap ramen noodles, is how the gourmet ramen noodle craze began. In asia, cooks and chefs used to get so hung up on tradition, that being artistic and creative with food was nearly unheard of. The gourmet ramen trend did not begin in asia, but traditional asian ramen noodle entrees are considered to be gourmet! Traditional asian ramen recipes were very strict and straying away from the recipe brought criticism from conservative observers. In recent years that has all changed. Things have loosened up in asia. Places like Singapore, Malaysia, Japan and Hong Kong have become marquis creative food capitols that can compete with creative food cities like San Francisco, New York City and Las Vegas. In America, the creative food in those three cities is so advanced, that criticism is drawn from conservative chefs anywhere else in America where cultural lag exists. Of course, criticism of creative food also comes from where jealousy exists. Ce est la vie. Pastira is an old traditional Italian recipe that has its origins in Napoli. I posted a traditional pastira recipe in this food blog a few years ago. Pastira is a low cost baked egg, cheese and pasta entree that tastes great. Some Italian college students in America do mess around with making ramen noodle meals while on a tight budget. Whether any Italian American college students on a budget have ever made pastira with ramen noodles I do not know, but it is probable. Since I am known for creating some wild gourmet ramen noodle recipes, I figured that a ramen noodle pastira might just be a pretty good idea. For a college student on a low budget, one portion of pastira will leave the tummy bloated and full for almost an entire day. Pastira is a heavy entree that sits in the belly like lead! The combination of noodles, eggs and cheese becomes dense and heavy after baking in an oven. For a price of about 85¢, this ramen noodle pastira can be made. That makes this entree one of the most cost effective budget meals of them all!
Marinara Sauce Recipe: This recipe makes a 2 to 4 portions of marinara, depending on the serving size! For this smooth marinara version, imported Italian canned crushed San Marzano tomatoes were used instead of whole peeled and seeded Sam Marzano tomato filets. Some people like a smooth texture marinara. The proportion of olive oil in a marinara sauce is about 20%. Olive oil is the key to cooking this classic tomato sauce. Without enough olive oil, a marinara will turn out to be "flat" like stewed tomatoes. Only the best imported Italian tomatoes should be used to make marinara sauce! Marinara sauce has evolved from being a quickly made tomato sauce that prevented scurvy on a seagoing Italian boat, to becoming a signature tomato sauce that features the very best tomatoes in the house. The finest Italian restaurants that I worked in always featured San Marzano tomatoes from Italy in their marinara sauces. Imported canned Italian San Marzano tomatoes are the very best and they do command a higher price. San Marzano tomatoes are a special breed of plum tomatoes that originated in Peru. Heat 7 ounces of olive oil in a sauce pot over medium/medium low heat. Add 8 thin sliced garlic cloves. Fry the garlic in the oil, till it cooks to a light golden brown color. Immediately add 28 ounces of imported Italian canned crushed San Marzano tomatoes to the garlic and oil. Add 3 tablespoons of minced fresh basil leaves. Add sea salt and black pepper. Bring the sauce to a very gentle boil, while stirring often. (Do not over heat this sauce!) Reduce the temperature to medium low heat. Gently simmer the sauce. Stir the oil into the sauce once every five minutes. The oil must be stirred into the sauce regularly so the olive combines with the tomatoes. Cook the marinara for almost 45 minutes, till the tomato juices have reduced and till the sauce becomes a medium thin tomato sauce consistency. Add 2 tablespoons of very finely chopped Italian parsley. Remove the marinara sauce from the heat. (Marinara is never kept warm on a stove top! Marinara is made to order or reheated to order.)
Ramen Noodle Pastira: Cook 1 portion of ramen noodles in boiling water, till they become tender. Drain the hot water off of the noodles. Immediately shock the noodles in ice water, while stirring, till the become a chewy firm texture. Drain the water off of the noodles and set them aside. Heat a saute pan over medium/medium low heat. Add 1/2 tablespoon of olive oil. Add 2 cloves of minced garlic. Add 2 tablespoons of minced onion. Saute till the onions turn clear in color. Set the onions and garlic aside to cool. Place 2 eggs in a mixing bowl. Add 2 tablespoons of grated romano cheese. Add 1 pinch of black pepper. Add 1 pinch of basil. Add 1 pinch of oregano. Add 2 pinches of minced Italian parsley. Add the reserved sauteed garlic, onions and the olive oil from the pan. Whisk the ingredients till belended. Add the reserved ramen noodles and toss the ingredients together. Place the ramen noodle mixture in a small non-stick saute pan that is brushed with olive oil. Be sure that the pastira mixture is an even thickness. Sprinkle a little bit of grated provolone cheese over the pastira. Place 3 ounces of thin ham strips on the pastira. Place 5 or 6 dollops of the marinara sauce on the pastira. Sprinkle a little bit of grated provolone over the pastira toppings. Bake in a 325º oven, till the eggs become fully cooked and the cheese melts. Slide the Gourmet Ramen Noodle Pastira with Ham and Provolone onto a plate. Garnish with an Italian parsley sprig.
This Gourmet Ramen Noodle Pastira with Ham and Provolone creation is very tasty and filling! Yum! ... Shawna
The Desert National Wildlife Range is located next to Las Vegas a few miles north on Highway 95. Corn Creek Road is the access road to look for. High ground clearance vehicles are required for accessing most of this preserve. Passenger cars can handle the first section, but toward the joshua tree forest, the road starts getting rough. Looking north in the Las Vegas valley, a barren gray mountain range can be seen. Most people do not realize that green mountain scenery can be found on the other side. Snow fed mountain springs provide water for desert wildlife. The National Wildlife Refuge is one of the best places to photograph wild horses and bighorn sheep. There is no entrance fee at the National Wildlife Range, but there is a donation box at the visitors center. Maps and information brochures can be found there. The wildlife range is next to the Nellis AFB practice bombing range and it borders a few well known secret bases. As you can imagine, a map can come in plenty handy for staying out of trouble. The Desert National Wildlife Range is a great place to spend the day. This is a great place to escape the hustle and bustle of the city! Pack extra food and water for safety's sake. Water and food can be scarce in some parts of the desert.
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