The Maltese nation has been ruled by various different cultures and each has managed to leave its own authentic effect on the way we conduct our daily lives. Our language is a combination of three main periods within our history: Arabic, Italian and English. Most of our official place names are named after grand-masters that ruled our country. Thanks to the British, we drive on the right and our schooling system is very much similar; and perhaps the greatest influence of is reflected in the fact that in more or less every restaurant you go to, pasta always has a prominent and extensive place on the menu.
Yes, we Maltese are pasta lovers, there is no denying it and on this special day dedicated to pasta, VIDA has decided to pay homage by providing you with a killer recipe for a favourite traditional pasta dish- Imqarrun il-Forn just like Nanna makes.
Nanna’s Imqarrun il-forn (serves 4)
- 1 kg of macaroni
- 2 medium sized chopped onions
- 4-6 cloves of garlic
- 2 cans of Kunserva
- 400g of Minced beef
- 400g of Minced pork
- 2 OXO cubes
- 500ml water
- 5 spoons of sugar
- 3 eggs
- 100g grated cheese
- Salt and pepper
- To make the sauce, heat the oil in a frying pan over medium heat, add the onions and garlic until golden in colour
- Add the minced pork and beef
- Roughly squash the cubes of OXO and blend with the mix until it becomes dark in colour
- Pour the cans of Kunserva and steer everything by adding the water and sugar
- Cook the pasta until it’s just al dente.
- Allow the sauce to boil and leave it simmering for 45 minutes over a very low heat.
- Drain, reserving 2 to 3 tablespoons of the water
- Tip the pasta into the sauce and toss well whilst adding 3 beaten eggs, adding a little of the cooking water and the grated cheese.
- Pour it all in a baking tin, sprinkle some more cheese and allow to bake until it becomes brown and crunchy
- Season with salt and pepper before serving