Cannelloni with Mozzarella, Spinach and Parmesan by Kenny Malta


kenny Malta

Cold pasta salad


Here’s another easy cold pasta salad recipe

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Spaghetti with SEPIA


Clean the cuttlefish, removing the guts but keeping the sac with the sepia intact.
In a saucepan dry the cuttlefish, keeping the lid on.

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Spaghetti with ANCHOVY RAGÙ


Fillet the anchovies and cut into small pieces.

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Spaghetti with FRESH TOMATOES


Leave  the tomatoes (cut into small pieces), garlic (chopped), basil, chilli pepper and salt (to taste) in oil for three hours.

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Fusilli with salmon


Put the breadcrumbs into a small saucepan and stir over a low heat until they take on some colour, then put them to one side.

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Nokkli with white sauce


Recipe is very simple actually, fry onion, add bacon, peas and white sauce, i also add 2 eggs and milk, (boil pasta) pop in over until crispy, simple fast and very tasty!

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Farfalle with Maltese Sausage by Judy Risso


Quick and easy recipe and came really delicious.

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Spaghetti Vongole


On a chopping board start by dicing the onions and then cut the cherry tomatoes in half. Use a garlic crasher/mincer for the garlic.

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Penne Coi Funghi – by Roselle Grech


I entered this recipe in a British competition organised by Woman Magazine called 92 for 92.

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RED ONION PARCELS (or Tordelli) – by Patricia Azzopardi


Tordelli are similiar to ravioli, except that they have plain edge- rather than the fluted edge like ravioli.

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Lobster Ravioli


Unlike the crab and prawn ravioli, this recipe consists of lobster. Though it contains a certain number of ingredients it is worth it to taste the end result.

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Crab and prawn ravioli – By Patricia Azzopardi


For this recipe it would be best if you use fresh prawns, however frozen prawns can also be used though they should be cold and dry before going into the processor. Unlike the ravioli we are used to, these types of ravioli are filled with crab and prawns.

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Spaghetti Cacio e Pepe by Mary Kelly


Cacio and Pepe are cheese and pepper. This is a traditional Roman dish which is quite easy to make.

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Spaghetti and Anchovies


The sauce used in this recipe contains anchovies, unlike other sauces which are more popular such as bolognese, white sauce, marinara and others. However it is still quite delicious even though containing little ingredients, the anchovy taste can be savoured immediately.

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Ravjoli – Chicken Filling by Patricia Azzopardi


These are different than the ricotta filled ravioli that we are accustomed to since these are filled with some vegetables and chicken. They are still quite delicious.

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Fresh Pasta Dough


This is perfect for Ravioli, Tortellini, Tortilglioni and Lasagna. It can be also cut in long strips of pasta, such as tagliatelle and pappardelle. Preferably, you should make pasta by hand, especially if you are making small quantity like this which will be difficult for a food processor to mix well.

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Froga tat-tarja – Verrmicelli Omlette


Froga tat-tarja was (and still is) one of my favourite dishes. I still remember coming back from school and finding a big warm froga tat-tarja waiting for me! I also remember adding and experimenting with all sorts of toppings such as mayo, tomato sauce and HP sauce, they all seemed to fit in well.

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Baked Maccaroni – Imqarrun


Heat the oil and fry the onion until soft and transparent.

Add the minced meat and cook until brown. Remove any excess fat from the pan.

Add the paste and herbs, if used. Then simmer for about an hour on medium heat.

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Penne with Maltese Sausage


Add some olive oil to a pan and fry the garlic and onions until soft. Add the sausages meat and fry, breaking any lumps. Add the chopped tomatoes and parsley. Mix in the pasta and then serve with topped shredded Peppered Goat’s Cheese.

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Fresh Black Pasta with Sea Urchin and Tomato Salsa


Combine flour, eggs and seasoning. Add oil and ink and blend to form a dough. Wrap and leave to rest overnight refrigerated. Open the dough on a well floured surface and cut into the tagliatelle. Boil for 6 minutes.

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Summer Pasta Salad (vegiterian)


Put into a slightly greased oven pan. Throw in of garlic (unpeeled). Drizzle 1 tablespoon of olive oil and then put some salt and pepper on top.

Put into a slightly greased oven pan. Throw in of garlic (unpeeled). Drizzle 1 tablespoon of olive oil. Salt and pepper.

Roast at 180ºC for 1 hour.

 

While you’re waiting, Boil pasta.

 

When roasting is done, toss in a handful or two of fresh spinach leaves and fresh basil leaves. The heat makes the spinach wilt a bit.

Take out garlic cloves, unpeel, squash. Whisk with ¼ cup of olive oil and ¼ cup of balsamic vinegar. Pour this into the roasted vegetable mix.

Tip in pasta, toss everything, and eat immediately!

 

(You can add sliced fresh gbejna too!)

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Ravjul il-Forn – Baked Ravjoli


Place Ravioli in the dish (uncooked) in  layers covered with sauce. Make sure you have lots of sauce since ravioli will cook in this sauce.

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Pesto Tat-tursin


This sauce is used with any type of pasta. Pesto originated from Genoa in Italy and consists mainly of garlic, basil, pine nuts, olive oil and Parmigiano -Reggiano.

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Molol Bit-tonn u l-kapunata (Celentani with tuna and Caponata)


Boil the pasta lightly for about 3 minutes, drain, in a pot fry the chopped onion once golden add the mix tuna, kapunata, olives, capers and some parsley.

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Kusksu bil-ful – Broad bean and pasta soup


Fry the onion with salt and pepper. Add water and leave to boil. Add carrot, potatoes, broad beans, peas and chicken cubes and mix them all together.

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Imqarrun il-Forn


This is a traditional Maltese recipe inherited from neighboring Sicily, and which, with a few tweaks here and there we went on to adopt as our own. It might take some time to prepare but the good news is that this dish improves with keeping.

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