Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!nntp-relay.ihug.net!ihug.co.nz!news-out.nibble.net!news-in.nibble.net!feed.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: spammersno@more.com (lambchopdelite) Newsgroups: rec.food.recipes Subject: Maltese Pasta (6) Collection Followup-To: rec.food.cooking Date: 19 Apr 2000 22:24:11 -0600 Organization: @Home Network Canada Lines: 168 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8dm0pb$pk0@boofura.swcp.com> Reply-To: tiffany96@iname.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41434 Macaroni in a pastry case Baked Macaroni Macaroni mould Pasta with Ricotta Ravioli Spaghetti with anchovy sauce >From: "RikkU DikkU" >Can anybody from the island of Malta submit some typical Maltese dish >recipes ? Here are five old Maltese recipes. They do not completely represent the modern trend of eating pasta, which is very popular in Malta. I have left out most imported recipes since we eat a lot of spaghetti with various sauces such as al pesto, al la carbonara, con frutta di mare etc., whilst lasagne and cannelloni are always popular. I am sure one can easily get these recipes from proper sources. These that are shown here are typically Maltese and of course the most popular is baked macaroni. Macaroni in a pastry case 1 lb. of puff or flaky pastry 1 lb. macaroni 1 lb. minced meat (a mixture of beef and pork) A large onion 2 heaped tablespoons tomato puree 4 tablespoons grated Parmesan Salt and pepper 4 eggs Butter or oil for frying Make the sauce as follows: Fry the onion until golden in butter or oil or a mixture of both. Add the minced meat, salt and pepper. Stir well and cook for 15 minutes. Add the tomato puree and 1/2 pint of hot water together with a cube of meat stock. Simmer for at least an hour. Boil the macaroni in plenty of salted water until barely tender. Pour one cup of cold water into the pan as soon as the macaroni is done. It is vital that the macaroni remain pretty stiff so that it will retain its shape. Mix the meat and tomato mixture into the macaroni, add the beaten eggs and the grated cheese together with salt and pepper to taste. Stir well. Roll out > of the pastry to fit the bottom and sides of a cake tin or oven dish. Put in a layer of macaroni. Finally, cover the whole with a pastry lid and bake in a moderate oven for 1-11/2 hours. If you have cooked the timpana in a cake tin, the pastry at the bottom may remain slightly underdone. If so, take the timpana out of the oven about 15 minutes before cooking time is over and turn it upside down onto a baking tray. Return to the oven for the remaining cooking time. When aubergines are in season fry some slices of aubergine and use these in the 'timpana' instead of the livers and the brain. You will find that 'timpana' slices better if it is allowed to stand for about half an hour after being taken out of the oven. The ideal slice has neat see-through circles of macaroni on both sides. This can be achieved by fearlessly undercooking the macaroni. Serves 6. Baked Macaroni This is made exactly the same way as 'timpana' omitting the pastry, brain and livers. Instead, it is customary to sprinkle semolina or fine breadcrumbs in the greased tin or Pyrex dish in which you are going to bake the macaroni. Turn it out after allowing it to cool slightly. Both 'timpana' and 'mqarrun fil-forn' improve with keeping. Reheat any leftovers in a preheated oven after slicing them neatly. Macaroni mould 12 oz macaroni 12 oz minced meat (a mixture of beef and pork) or bacon 2 tablespoons Parmesan cheese 2 or 3 eggs An onion 2 large aubergines 2 dessertspoons tomato puree Ricotta Peel and slice the aubergines and soak the slices in salted water for at least one hour. Make 'meat' sauce as for 'timpana'. Boil the macaroni in plenty of salted water until just done. Mix it with the sauce, eggs, cheese and salt and pepper. Heat some oil in a frying pan and fry the aubergine slices, a few at a time, until brown. Grease a pudding basin and arrange the slices round the bottom and sides leaving no spaces. If any cooked slices are left over chop them up and add them to the macaroni mixture. Carefully spoon in the macaroni and cover the basin with its own lid or with grease proof paper. Steam for 21/2 hours. Turn out and serve hot. Serves 4. Pasta with Ricotta 2 lb. pasta 11/2 lb. ricotta 3 eggs 1 tablespoon of chopped parsley Salt and pepper to taste Boil the pasta in plenty of boiling salted water for 10-20 minutes according to the thickness of the pasta. In the meantime put the ricotta in a bowl and mash it with a fork. Beat the eggs and stir them in together with the parsley, salt and pepper. Drain the pasta and return it to the pan. Add the ricotta mixture and stir very thoroughly to make sure the pasta is heated through. Add a big knob of butter. Serve with a very plain tomato sauce and some grated cheese. Serves 4-6. Ravioli Dough: 14 oz flour (or 8 oz flour and 6 oz semolina) 2 eggs Salt A little water, as necessary Filling: 14 oz ricotta 2 eggs 3 tablespoons cheese (Parmesan) Chopped parsley Salt Sieve the flour and salt into a basin, add the eggs and make the dough. Mix the ricotta, eggs, cheese, salt and parsley. Roll out a piece of the dough thinly into an oblong shape. Put teaspoonfuls of the filling down the middle of the dough leaving a little space between each. Cover and press round each 'ravioli' and cut into squares or half round. Cook in boiling salted water for 15 minutes. Drain and serve with tomato sauce and grated cheese. If preferred, they can be cooked beforehand and placed in a Pyrex dish in layers with cheese and tomato sauce in between and on top. Put on a few dabs of butter and heat in a very slow oven. Serves 6. Spaghetti with anchovy sauce 1 3/4 lb. spaghetti 3 tablespoons oil 1-2 crushed cloves of garlic 4 oz cleaned fillets of anchovy Boil the spaghetti in plenty of boiling water. Drain. Heat the oil, add the garlic, spaghetti and anchovy fillets. Stir and heat for about 5 minutes or until heated through. The traditional accompaniment for this is a bowlful of grated galletti instead of grated cheese. Serves 4-6. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.