Baked Macaroni (Imqarrun il-forn)
Imqarrun il-forn evokes memories of lunch at my grandmother’s. If this wasn’t on the table, it was often in the fridge. My cousins and I would fight each other over the irresistible crusty edges (which are helped along by a dusting of semolina in the baking dish). The dish is found in cafes and bakeries all over Malta and Gozo, sold in small aluminium containers for an easy lunch. It is easy to bring together any night of the week (though ingredients such as chicken livers, boiled eggs and peas can be included if you like).
Ingredients 16
3 ripe tomatoes, large
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil, plus extra for greasing the dish
500 g minced beef
80 g bacon, diced, optional
100 ml red wine
2 tbsp tomato paste (tomato purée), concentrated
1⁄2 tsp dried oregano
salt and freshly ground black pepper
500 g macaroni, straight, not elbow
1 egg
150 ml milk
1⁄8 tsp ground nutmeg
70 g parmesan cheese, grated
2 tbsp fine semolina, for dusting the dish
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Method 7
If using fresh , score them on their bases and grate with a box grater. Sauté the and with in a large saucepan over a medium heat for 5 minutes.
Add the and or pancetta (if using) and cook until browned with any moisture evaporated. Add the and and allow the wine to cook off. Now add the , and some salt and pepper.
Cover with a lid and simmer for 45 minutes, adding a splash of water if the becomes too dry. Taste and add extra seasoning if needed.
Meanwhile, boil the in well-salted water for a few minutes less than the packet recommends. Drain and rinse with cold water.
Whisk the in a small bowl with the , and half the . In a large mixing bowl, combine the with the ragu, then add the milk mixture and stir through.
Preheat the oven to 200°C (400°F). Rub a large casserole dish with a splash of and sprinkle the over the base and sides. Spread the pasta mixture in the dish, top with the remaining and drizzle with oil. Cover in foil and bake for 10 minutes on the top shelf of the oven.
Remove the foil and continue to bake until the top is crusty with some burnt spots. If a crust does not develop, increase the heat. Beneath the crusty surface, the should remain moist.
Simon Bajada's tips
Baked macaroni doesn’t reheat well, but I find it delicious eaten cold from the fridge on a hot summer’s day.
