Sunday, March 13, 2016

Pastira








     Spaghetti & Egg Pie!
     Every culture seems to have a recipe that is associated with hard economic times.  Pastira can feed many people for a very low price.  Plain Pastira is a mixture of eggs, pasta, cheese and seasoning that is baked in a pie tin or casserole dish.  Pastira can be served as brunch entrée or as a main course for dinner.  
     Just about any kind of odds and ends from a refrigerator can be added to make a Pastira fancy, but the theme still should reflect upon a simple poor folks meal.  The Pastira recipe that I made for a photo example does has a few extra ingredients.  Onions, green bell pepper and Pancetta create a nice flavor that is economical.  Pancetta is an Italian dry cure bacon that has a very rich flavor.  I used Angel Hair Capellini pasta to make this recipe.  When a very thin pasta is used, the Pastira will have a dense texture.
      I used a small pop-ring cheesecake mold to make the individual portion Pastira.  Petite pop-ring molds are great for making free standing baked food presentations.  A full size Pastira is made with a standard pie and it is cut into pie wedge shaped portions.
  
     Salsa di Pomodoro:  
     Follow the link to the recipe in this website.
     • Salsa di Pomodoro

     Pastira:
     This recipe yields 1 individual size Pastira.
     Step 1:  Cook 1 portion of angel hair capellini in boiling water till it is al dente.
     Cool the pasta under cold running water.
     Drain the water off of the pasta and set it aside.
     Step 2:  Heat a sauté pan over medium/medium low heat.
     Add 1 tablespoon of olive oil.
     Add 2 tablespoons of small diced pancetta.
     Add 2 tablespoons of small diced green bell pepper.
     Add 2 tablespoons of small diced onion.
     Sauté till the vegetables are tender and the pancetta is lightly browned.
     Step 3:  Remove the pan from the heat.
     Place the cooked pancetta, onions and peppers in a mixing bowl.
     Add 2 large eggs.
     Add 1 pinch of oregano.
     Add 1/2 tablespoon of finely grated Parmigiana Cheese.
     Add 1 pinch of sea salt and black pepper.
     Whisk till the ingredients are blended and slightly foamy.
     Step 4:  Add the al dente cooked angel hair capellini pasta to the egg mixture.
     Toss the egg mixture with the pasta.
     Step 5:  Brush a small 5" wide pop-ring mold with olive oil.
     Place the pastira mixture into the pie tin.
     Gently pat the mixture into the mold, so the surface is even.
     Step 6:  Place the Pastira on a baking pan.
     Bake in a 350ºF oven till the eggs start to become firm
     Step 7:  Remove the Pastira from the oven.
     Sprinkle 2 tablespoons of grated mozzarella cheese on top of the Pastira.
     Return the Pastira to the 350ºF oven.
     Bake till the eggs are fully cooked and golden highlights appear.  (A probe thermometer should read 148ºF.)
     Step 8:  Remove the finished Pastira from the oven and let it rest for 2 minutes.
     Run a paring knife between the Pastira and the sides of the mold to free the spaghetti pie, then pop the ring off.
     Use a chef knife to free the pastira from the base of the pop ring mold.
     Step 9:  Spoon some tomato sauce on a plate as a bed for the Pastira.
     Use a spatula to set the pastira on the tomato sauce.
     Sprinkle a little bit of fine chopped parsley over the pastira and sauce.
   
     Pastira is tasty and it fills the tummy up for a long time!

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