As much as I like to share brand new, shiny, exciting things here in my little corner of the web, I think its time today to share a family recipe that is quite special to me. It occurred to me that I haven’t done this much at all, save for my Dad’s BBQ potatoes. To be honest, I kind of forget sometimes. They seem so ‘every day’ that I wonder if they are even worthy of a post of their own. But after making one of our favourites last night for dinner, I just couldn’t help but photograph the leftovers.
It’s our take on a traditional Maltese dish Imqarrun fil- Forn or Baked Macaroni, similar to the Italian Timpano, because the Maltese were expert ‘borrowers’ of language and cuisine. Saveur magazine even printed a variation of it, with a flaky pastry lid. My family has been making it seemingly forever; I remember a story that my Grandpa told me from when he was a little boy. Instead of cooking it in their own kitchens they would take it to the local bakery, and for a small fee they could cook it in the wood-fired ovens. The article mentions it as a tradition of ‘communal baking’ going back centuries and I think it sounds just wonderful. Imagine chatting with your friends while someone else cooks your dinner! One unfortunate night while carrying the cooked dish home, my Grandpa’s brother dropped it all over the pavement!
This hearty, filling meal is so simple to put together; just cooked macaroni or rigatoni mixed with bolognaise sauce, a few eggs, some Parmesan, and, if you like, some fresh herbs, salt and pepper. It’s not the quickest weeknight dinner, granted, but it’s one of the easiest I can think of. We usually make a huge stockpot full of bolognaise sauce and freeze it in portions, which makes the assembly of this dish even easier. I haven’t given a recipe for the sauce here, so use your favourite! This is not like your typical baked pasta in that the eggs bind the mixture together to set while baking, rather than remain saucy on the inside. And those crunchy burnt bits on top? My favourite thing about it!
It works equally well as an entrée or a main meal with a leafy salad and balsamic vinaigrette, and leftovers are good at room temperature for lunch or even a picnic the next day. You can also freeze it in its unbaked state. But please heed my advice about the non-stick baking paper, it makes life (and washing up) so much easier.
• 2 x 500g packets macaroni or rigatoni
• 4 ½ cups pre-prepared bolognaise sauce (use your favourite home-made recipe)
• 5 – 6 large eggs
• ½ cup finely grated Parmesan cheese
• 2 tablespoons fresh parsley
• Salt and Pepper
1. Grease and line large baking dish with non-stick baking paper. Preheat the oven to 200°C (390°F)
2. Cook macaroni in a large pot of salted boiling water until just before al dente. Drain and return to the pot. Stir in bolognaise sauce, eggs, Parmesan, parsley, salt and pepper and mix with a large spoon until pasta is fully coated.
3. Transfer to the baking dish, pressing mixture into all the corners. Bake for 1 hour and 15 minutes, turning the dish around at about the 40-minute mark. Don’t worry, those crunchy burnt top bits are good! However you can cover it with foil to prevent the top from over-browning.
4. Have a wire cooling rack ready, and remove the pan from the oven. Place the cooling rack upside down on top of the macaroni and invert, being careful because it’s hot. Remove the pan and the baking paper. Place the macaroni back in the oven upside down for 15 – 20 minutes longer to crisp up the bottom.
5. To serve, cut into square pieces with a serrated knife. Serve with a green leafy salad.