500g tortellini

 fresh cream

 200g ham

200g mushrooms

basil

freshly ground nutmed

freshly ground pepper and salt

lots of diced garlic

some margerine

Method

1. Choose any tortellini you want, and cook as normal. Do not overcook.
2. Buy the ham as a whole thick piece. Cut into small cubes and put in a bowl.
3. Rinse the mushrooms and dice. Place in a bowl.
4. In a big deep pan, heat some margerine and shallow fry the garlic. Don’t let the garlic turn brown, as this would give a bitter taste. Add the mushrooms, mix, and then add the ham. Mix again, and add the basil.
5. Continue cooking for a few minutes and then add the fresh cream. Leave some fresh cream for the presentation. Mix and cook for a few more minutes. Then add the nutmeg and season.
6. Add the tortellini to the mixture and mix for a few minutes.
7. Serve hot with fresh cream on top.

Ir-rigatoni huma tip ta’ għaġin qasir; jixbhu ħafna lill-makkarunelli għalkemm huma xi ftit irqaq.  Skont it-tradizzjoni dan l-għaġin jaf il-bidu tiegħu ġewwa Ruma.

Ingredjenti

400g rigatoni… bejn 80g u 100g għal kull persuna
120g basal
120g brunġiel
120g qarabagħli
120g bżar aħdar jew ikkulurit
200ml polpa tat-tadam
tewm
ħabaq
żejt taż-żebbuġa
ġobon maħkuk… l-aħjar li tuża Grana Padano
bżar mitħun frisk u melħ

Metodu

1. Għalli l-għaġin f’ħafna ilma bil-melħ. Ħallih al dente.

2. Aħsel tajjeb il-ħabaq, qattru sewwa u qattgħu f’biċċiet żgħar.

3. Qaxxar il-basal u t-tewm u qattagħhom f’biċċiet żgħar. Qiegħed il-basal ġo skutella kbira u t-tewm f’oħra żgħira.

4. Aħsel u qatta’ l-ħaxix kollu f’biċċiet żgħar. Il-ħaxix irid jitqatta’ kollu l-istess daqs. Qiegħed il-ħaxix mal-basal.

5. Saħħan iż-żejt ġo taġen fond u qalli t-tewm. Ħawwad il-ħin kollu biex ma jinħaraqx.

6. Żid il-ħaxix ftit, ftit u kompli qalli. Żid il-ħabaq u l-polpa tat-tadam. Roxx ftit bżar u melħ. Kompli sajjar fuq nar baxx għal madwar kwarta.

7. Żid l-għaġin u ħawdu tajjeb maz-zalza mingħajr ma tfarrku.

8. Servih sħun bil-ġobon maħkuk fil-wiċċ. Jekk tara li jkun hemm bżonn, roxx ftit aktar bżar u melħ.

Dan hu dixx li tista’ tlestih minn ġurnata qabel, tgħattih bl-istretch and seal u żżommu fil-friġġ.  L-għada kemm tneħħi l-istretch and seal u ssajru ġo forn sħun.

Ingredjenti

2 kannelloni għal kull persuna
kilo irkotta
kilo spinaċi msajra
120g ġobon maħkuk… l-aħjar li tuża Grana Padano
3 bajdiet
nuċimuskata maħkuka friska
bżar mitħun frisk u melħ

Għall-béchamel

litru ħalib
60g dqiq
60g marġerina
bżar mitħun frisk u melħ

Metodu

1. Jekk se tuża spinaċi friska, qis li tnaddafha u taħsilha tajjeb qabel issajjarha. Meta tkun saret, saffiha u qattagħha f’biċċiet żgħar. Jekk se tuża spinaċi tal-friża, l-ewwel ħalliha toqgħod sakemm tinżel il-friża u wara qattagħha f’biċċiet żgħar.

2. Qiegħed l-irkotta ġo skutella kbira u għaffiġha tajjeb. Magħha żid l-ispinaċi mqattgħa f’biċċiet, nofs il-ġobon maħkuk u ftit nuċimuskata maħkuka friska. Roxx ftit bżar u melħ u ħawwad tajjeb.

3. Ixgħel il-forn 1800C, gass numru 4. Idlek il-qiegħ ta’ dixx tal-forn bi ftit żejt.

4. Imla l-kannelloni bit-taħlita tal-irkotta u l-ispinaċi u poġġihom fuq platt kbir u ċatt.

5. Ipprepara l-béchamel. Ferra’ l-ħalib ġo kazzola u agħmlu fuq nar moderat sakemm jiftaħ jagħli. Kif jagħli, itfi n-nar u żommu fis-sħana.

6. Dewweb il-marġerina ġo kazzola oħra. Baxxi n-nar u żid id-dqiq ftit, ftit filwaqt li tħawwad il-ħin kollu.

7. Meta tkun żidt id-dqiq kollu, neħħi minn fuq in-nar u żid il-ħalib ftit, ftit. Ibqa’ ħawwad il-ħin kollu.

8. Erġa’ qiegħed il-kazzola fuq nar moderat. Roxx ftit bżar u melħ u ħawwad tajjeb. Baxxi n-nar u kompli sajjar għal ftit minuti oħra. Ibqa’ ħawwad il-ħin kollu.

9. Agħmel ftit béchamel fil-qiegħ tad-dixx tal-forn. Irranġa l-kannelloni wieħed ħdejn l-ieħor. Trosshomx ħafna ħdejn xulxin għaliex inkella ma jkunx hemm fejn toqgħod il-béchamel.

10. Meta tkun poġġejt il-kannelloni kollha, ferra’ l-bqija tal-béchamel u roxx il-kumplament tal-ġobon. Erġa’ roxx ftit bżar u nuċimuskata maħkuka fil-wiċċ, dejjem jekk tiggosta.

11. Ħalli dan id-dixx joqgħod għal madwar siegħa qabel issajru.

12. Sajjar fil-forn għal madwar 40-50 minuta.

Ingredjenti

400g spaghetti
150g kurrad
tewma
200g qarabagħli
300g irkotta
3 bajdiet
120g tadam
bżar u melħ
60g ġobon maħkuk Jekk jista jkun uża Grana Padano jew Parmiġġjan
żejt għal qali u biex tidlek il-forma

Metodu

1. Għalli l-għaġin f’ ħafna ilma bil-melħ. Żommu ftit wieqaf.

2. Qatta l-kurrad, tewm u l-qarabagħli fi slices. Għamel ftit żejt ġo taġen u meta jisħon qallihom. Meta jkunu saru neħħi mit-taġen u qiegħed ġo bieqja.

3. Żid l-ispagetti ma’ din it-taħlita. Ħawwad. Għaffeġ l-irkotta u żidha flimkien ma’ 2 bajdiet li tkun ħabbat qabel. Żid ukoll nofs il-ġobon. Roxx ftit bżar u melħ. Erġa ħawwad.

4. Qatta t-tadam f’biċċiet żgħar u żid mat-taħlita ta’ l-ispagetti. Trid tagħmel attenzjoni biex int u tħawwad l-għaġin ma tgħaffġux.

5. Idlek biż-żejt forma għal forn u imliha bit-taħlita ta’ l-ispagetti. Ħabbat il-bajda li baqa u ferrixha fil-wiċċ. Roxx il-bqija tal-ġobon.

6. Sajjar fil-forn għal madwar 40 minuta.

7. Halliha toqgħod għal ftit ħin. Oħroġ mill-forma u aqta f’porzjonijiet.

8. Servi sħuna.

A textured lasagne, rich with fish, cheese and herbs.

12 oz (350 g) fresh cod fillet
12 oz (350 g) smoked cod fillet
1 medium onion
1 1/2 oz (40 g) butter
1 1/2 oz (40 g) plain flour
1 pint (570 ml) semi-skimmed or whole milk
1 bay leaf
1 tablespoon olive oil
6 oz (175 g) lasagne or spinach lasagne
2 tablespoons chopped parsley
1 x 7 oz (200 g) tin sweetcorn (no salt or sugar added)
Salt and freshly ground black pepper
1 1/2 oz (40 g) Parmesan cheese
Parsley for garnish

method
1. Skin and bone the fillets of fish and cut into 1 in (25 mm) squares. Peel and finely chop the onion. Melt the butter in a frying pan, add the chopped onion and cook gently for 5 minutes.

2. Stir in the flour, cook for a further minute, then gradually stir in the milk and bring to the boil.

3. Remove from the heat and add the bay leaf and the fish. Mix well, cover and leave aside for 20 minutes, and the sauce will start to cook the fish.

4. Add the oil and lasagne to a very large saucepan of salted boiling water, and cook according to the instructions on the packet. Drain thoroughly.

5. Stir the fish and remove the bay leaf, then stir in the chopped parsley. Drain and reserve the sweetcorn liquid if you are adding this to the sauce.

6. Stir in the sweetcorn and season to taste. Line a square or rectangular Ovenproof dish with a quarter of the sauce, cover with a third of the lasagne, add another quarter of the sauce and layer with more lasagne and continue, finishing with a layer of sauce.

7. Grate the Parmesan cheese and sprinkle evenly over the top, then place in the Oven and bake for 45 minutes, until the top is golden-brown and the lasagne is bubbling. Garnish with parsley and serve.

200 g (8 oz) macaroni
1 onion, peeled and quartered
4 sticks celery, washed
200 g (8 oz) streaky bacon, derinded and diced
15 ml (1 tbsp) oil
25 g (1 oz) plain flour
500 ml (1 pint) milk
salt and pepper

method
1. Cook the macaroni in boiling salted water for 20 minutes. Drain.

2. Meanwhile, slice the onion and celery, and reserve.

3. Place the streaky bacon in the processor bowl and chop finely.

4. Heat the oil in a pan and fry the onion, celery and bacon together until soft. Stir in flour.

5. Remove from the heat and gradually stir in the milk.

6. Return to the heat and bring to the boil, stirring until the sauce thickens. Season to taste.

7. Place the macaroni in a serving dish and cover with the bacon sauce.

method
1. Bring the stock to the boil.

2. Break long macaroni into 2 cm lengths.

3. Cook in the boiling stock as directed; drain well.

4. Chop the bacon and fry it in a saucepan for 3-4 minutes.

5. Add the macaroni, butter, nutmeg, and seasoning.

6. Stir over low heat for a few minutes until the macaroni is slightly browned.

7. Turn on to a warmed dish for serving.

30 g (1 oz) dried mushrooms
1 tbsp sunflower oil
1 medium onion, sliced
1 clove garlic, crushed
120 ml (4 fl oz) tomato juice
1 tsp dried mixed herbs
1 1/2 tsps dried basil
850 ml (l 1/2 pints) hot water or vegetable stock
225 g (8 oz) wholemeal macaroni or wholemeal pasta
120 ml (4 fl oz) low fat natural yoghurt
Sea salt and freshly ground black pepper to taste

method
1. Rinse the mushrooms well to remove any grit, then pour boiling water over and leave them to soak while you prepare the sauce.

2. Cook the onion and garlic in the oil for 2 minutes on HIGH.

3. Stir in the tomato juice and herbs, then mix in the water or stock.

4. Drain the mushrooms, remove stalks, slice the caps and add to the liquid, then stir in the uncooked macaroni. Partially cover and microwave for 10 minutes.

5. Stir occasionally during the cooking time to prevent the pasta from sticking together.

6. Allow to stand for 5 minutes, covered, to finish cooking. The pasta should be al dente. Just before serving, season to taste and stir in the low fat natural yoghurt.

method
1. Preheat the oven to 425°F (220°C) Gas Mk 7.

2. Cook the macaroni in boiling salted water and drain well.

3. Melt the margarine in a saucepan, add the onion and cook for 10 minutes until browned.

4. Add the mushrooms and cook gently for a few minutes.

5. Stir in the flour and cook for 1 minute.

6. Gradually pour in the milk, stirring constantly.

7. Bring to the boil, stirring, until the mixture has thickened.

8. Add salt and pepper to taste, then stir in the cooked macaroni.

9. Pile the mixture into a lightly greased 2 1/2 pt (1.4 L) ovenproof dish and sprinkle over the cheese.

10. Cook in the oven until the sauce is bubbling and the cheese has melted. Serve immediately.

175 g (6 oz) short cut macaroni
salt and freshly ground pepper
2.5 ml (1/2 tsp) oil
25 g (1 oz) butter
600 ml (1 pt) Mornay Sauce
50 g (2 oz) grated cheese
10 g (1 tbsp) fresh breadcrumbs
4 slices back bacon
2 tomatoes, sliced

method
1. Cook the macaroni for 7 minutes in boiling salted water to which the oil has been added. Drain well.

2. Butter an ovenproof dish and prepare the sauce.

3. Mix the macaroni with the sauce and pour into the dish.

4. Sprinkle with the grated cheese mixed with the breadcrumbs.

5. Arrange the bacon slices on top of the macaroni alternately with tomato slices.

6. Cook at 200°C (400°F) Gas 6 for 15 – 20 minutes until the bacon is done