Yes, we’re talking about the Pastizzi, the small puff pastry filled with ricotta (pastizzi tal-irkotta’) or peas (pastizzi tal-piżelli’) and one of the icons of the Maltese gastronomy. Who has not tried one in the street food stalls? It is said that the best Pastizzi in Malta are served at Crystal Palace a small traditional bar in Rabat. […]
I’m not sure what one might call this dish; I’m sure it has a name somewhere, but I don’t know it. I do know that it was yummy.
Ben’s first semester of medical school is over! Many people prepared to leave for the break with a still fully-stocked pantry, and I was happy to take the food off their hands for a discounted price. I now have more types of condiments and interesting Asian food than I even knew existed, and I’m looking forward to learning to make new things! One other spouse was generous enough to sell me the entire contents of her fridge for almost nothing– including meat! Ground beef, even! That stuff is not cheap here, friends. I was so thrilled with this blessing that I hurried home and threw together a pasta dish that smelled like Heaven had a barbeque.
Here’s how to make my Meaty Noodle Thing:
- Package of macaroni pasta
- One pound of ground beef, cooked
- One jar of pasta sauce (I used Prego)
- 1/3 cup cherry tomatoes, cut in half
- 1/4 cup onion, chopped
- 1/2 cup of shredded cheese
- 1/4 cup unsweetened yogurt
- Garlic salt, pepper, salt, oregano to taste
Prepare meat and pasta. Save the oil from the ground beef in the pan.
Heat up sauce.
Sauté the veggies in the beef oil. Add seasonings.
Mix cheese and yogurt into the sauce. Add veggies.
Mix pasta and sauce.