Greek Pasta
The ingredients of this one-pot wonder fuse together to create a decadent bowl of warmth. Because the pasta is not boiled first, the starch remains and adds creaminess like a well-cooked risotto. A good deal of butter and parmesan help too! It’s a mystery why the Maltese dish is known as ‘Greek’, but one theory is that it uses small pasta such as orzo, popular in Greece. Pork mince or Maltese sausage are traditionally used, but I like to use lamb as it’s leaner. One could speculate that this recipe predates the 18th century, as it is absent of any tomato. The earliest reference to tomatoes in Malta was in 1782. Today a recipe without them is almost sacrilege.
Ingredients 13
1 l chicken stock
90 g butter
1 onion, finely diced
1 garlic clove, finely chopped
300 g lean minced lamb
2 bacon rashers, finely chopped
salt and pepper
250 ml dry white wine
3 bay leaves
1 rosemary sprig, 10 cm (4 in)
350 g small pasta, such as ditali, ditalini, fregola, orzo or risoni
60 g parmesan, finely grated
3 tbsp chopped parsley
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Method 5
Heat the in a saucepan until gently simmering. Meanwhile, melt the , reserving 1 tablespoon for later, in a separate saucepan over a medium heat. Sauté the and until soft (around 5 minutes).
Add the , and some salt and pepper and cook, breaking up the clumps, until the meat is lightly browned.
Add the , , and and start to cook, stirring, as you would a risotto. When the wine is absorbed, pour in a little hot from the saucepan and continue to cook, stirring occasionally. Keep adding more stock until the pasta is al dente (you may not need all the stock).
Remove the and stir in the , and reserved .
Serve with crusty bread.
