Legendary Dishes | Imqarrun il-forn (macaroni, cheese and meat bake)

MALTA

For reasons that are hidden in the mists of time, almost all the large islands of the Mediterranean have a macaroni bake tradition. This is the traditional version from Malta, for variations and others versions see Islands | Mediterranean | Macaroni Bake!

500 ml beef / chicken stock
500 g macaroni / penne, cooked al dente
200 g beef mince 
200 g bacon, diced 
200 g chicken livers, diced (optional) 
200 g pork mince 
200 g tomato purée
4 eggs, beaten
100 g onions, chopped
100 g tomato paste 
50 g butter 
50 g edam cheese, grated 
50 g parmigiano cheese, grated
4 garlic cloves, crushed
Olive oil, for frying
Salt
Pepper 

Preheat oven to 180°C. In a deep saucepan sauté onions and garlic in oil for five minutes over a low heat, add the bacon followed by pork mince, stir and separate, then the beef mince. Cook for ten minutes. If using the livers add at this stage and cook mixture, stirring several times, for five minutes. Pour in stock, bring to boil, simmer for 20 minutes, then add tomato paste and purée. Remove from heat. Cook and drain macaroni. Stir macaroni into meat mixture, add eggs followed by half of the cheeses and seasonings. Pour into greased deep casserole dish, season and top with remaining cheese. Bake for 45 minutes until the topping is golden brown.

LEGENDARY DISHES


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