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.
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