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Imqarrun il-Forn
Ingredients:
- 500g macaroni
- 2 medium onions
- 4 medium carrots
- 800 grams minced beef
- curry powder
- nutmeg
- red wine
- tomato paste
- tomato puree
- bay leaves
- 4 eggs
- frozen small peas
- grated cheese
Method:
Heat the oil and fry the onions gently until golden, add the peas, carrots and minced beef and salt and pepper. Stir well and cook for 15 minutes. Add a glass of wine and a bay leaf and then the tomato paste and puree. Grate some nutmeg. Simmer, covered for about 30 min, then uncovered for another half an hour. Boil the macaroni in plenty of salted water until al dente. Do not over cook it otherwise it will lose shape and texture by the end. Pour a cup of cold water into the pan as soon as the pasta is cooked. Drain. Mix the meat and the tomato into the macaroni, add the eggs and season. Mix well together in a large dish. Sprinkle grated cheese on top. Bake at 200C for 30 min.Cooking Time: 30 mins
Difficulty: Easy
This entry was posted in By Course, By Occasion, First Course, Pasta, Picnics, Recipes, Sunday Lunch and tagged food, pasta, Recipes, traditional maltese recipes. Bookmark the permalink.
I don’t remember my parents making this macaroni dish but I do remember them making something they called “Timpana”. Do you have a recipe for that? I had it in Malta when I visited. Thanks. I am so happy about this website!
I don’t remember my parents making this macaroni dish but I do remember them making something they called “Timpana”. Do you have a recipe for that? I had it in Malta when I visited. Thanks. I am so happy about this website!
Timpana is very similar, it is this dish but in the form of a pie, it will be inside pastry
How many servings is this for?
depends on the portion 🙂 joking apart – this can have 4 -6 servings
I am a bit confused about this recipe. 100 grams of pasta and 6 eggs??? That is just one fifth of a normal packet of pasta.