Maltese Baked Macaroni - Imqarrun il-Forn
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- Опубликовано: 17 ноя 2024
- Here is a dish that takes me back to childhood. This comforting Maltese dish was something my grandmother and aunts would make often, and it was always a welcome sight on the dinner table.
2 TBSP olive oil
1 large onion, diced
2 cloves garlic, minced
1/2 lb ground beef (I used round, but you could use sirloin or chuck)
1/2 lb ground pork
1 can (14 or 15oz) crushed tomatoes
3 TBSP tomato paste
1 lb macaroni (ziti, rigatoni, penne, elbows)
4 eggs, beaten
1/2 cup freshly grated Parmesan cheese
1/2 lb shredded Edam cheese
salt and pepper to taste
In a heavy pot with a lid, heat olive oil over medium heat and add onions. Cook until they are soft and lightly golden. Add garlic and cook for one minute, just until the garlic become fragrant. Add ground meats and salt and pepper. Break up the meat as much as possible as it browns.
Once the meat is browned add tomato paste and stir into meat, cooking for a minute. Add can of crushed tomatoes and stir to combine everything. Reduce heat to simmer, cover pot and cook for about 25 minutes.
While the sauce is simmering, preheat the oven to 350 degrees. Cook the pasta as directed on package, but cook it short of al dente, so it is a little firm. The pasta will continue to cook in the oven, so you don't want to over cook it in the water. When pasta is cooked, drain and return to pot.
Add sauce to pasta and toss gently to combine. In a bowl, beat eggs and stir in the Parmesan cheese. Add egg/cheese mixture to the pasta GRADUALLY, a little at a time, mixing it into the pasta well with each addition. When all the egg/cheese mixture has been mixed into the pasta, transfer to a greased 9x13 inch baking dish. Evenly sprinkle grated Edam cheese over the top of the pasta. Bake in 350 degree oven for 35-45 minutes, or until cheese on top is melted and lightly browned.
Remove from oven and let rest for 5-10 minutes. Cut into squares and serve.
Hello from Gozo, Malta. One ingredient i always add to this dish is two glasses of red wine when the minced beef and minced pork are added to the pot. Try it, it makes a big difference in taste. Nice to see Maltese thriving in the US, god bless you and thank you for sharing your recipe.
Hello Mark in Malta!! I love your addition of some red wine - I will try it!! Thank you so much! There is quite a Maltese community here in the Detroit area. Thanks!
I really find your videos fun, and comforting. Thank you
I CRIED IN TEARS SEEING THIS!! MY CHILDHOOD🥰EVERYTHING IN YOUR KITCHEN, WAS IN MY CHILDHOOD from 👵 grammas kitchen,mom used to make lovely jello molds/fruit. Carrot & raisin salad. 😋 SEE you soon.
Hi Pammi - glad you enjoyed the video and that it brought back good memories! Thanks so much!
@@cavalcadeoffood THANKS FOR 👍 GREAT RECIPES TO. PERFECTION 👏🏽. I'LL BE HERE OFTEN NEW FRIEND
Me too ! Just like my childhood home. God bless !
I grew up with Maltese neighbors, very fond memories. This is a close version of Mary's baked macaroni God rest her soul a wonderful person. Thank you for the memories!! Love your collections too!! 27:46
Thanks so much, patsoto! Glad this brought back some nice memories!
My girlfriend and I made this our first official “Cavalcade” dinner recipe tonight. Thanks Kevin for these great homestyle recipes and unique video content. I’m only 34, but these are the kinds of traditional recipes my mom and grandma always made growing up in Michigan. Also, thanks for ”legitimizing” my vintage appliance hobby with my girlfriend 😎
Hi obcRadio! I hope you and your girlfriend enjoyed the recipe! Let her know that your love for vintage appliances is perfectly normal and healthy! :-) Keep collecting! Thanks so much!
I love the intro with a genuine blackboard !
Thanks - there is something about using chalk that I enjoy!
My maltese Nan taught me to make this...... miss her loads. I would not mix two meats though as pork upsets my tummy, Im from the UK. My Nan met my Grandad in the second world war in Malta
Thanks, Christine! I'll bet your Nan's version was delicious and I love how she met your Grandad during the war in Malta.
@@cavalcadeoffood Ah thank you for your lovely reply. I shall show my Dad as he misses my Nan so much. Im proud I do the correct recipe
Nice to see your family in the kitchen with you, sharing a wonderful dish & memory. Thank you.
Thanks, J Marcos - it's always nice when family is together!
Love watching you guys. Thank you for the great recipes
Missed seeing you for a bit?? thanks again for your time.. I understand that it's difficult/ challenging to address us all ... Just want to share.. love watching you! Special time with my mom 78yr old.. European background.. too much to type in this lil space- 😪 🤧 - omg your making some very special, emotional memories and moments for me and my mom. Big hug. Share your videos always
Hi Michelle! Appreciate you and your mom watching! Glad the videos bring back good memories! Thanks so much!
The first hardest part of cooking is coming up with a good tasting recipe…either genius understanding of flavors or trying out all the options..…the second hardest part is knowing the temp and time involved. Cooking is like skateboarding…you either make it happen or you don’t…
Glad YT sent me this channel.
Hi Justin - I agree with your view on cooking. Glad you found us! Thanks!
A really great video I have now learnt how to make Imqarrun il Forn
Thanks for watching!
Hi Kevin, Maryanne and Wally! So happy to see you, great recipe! Wally sounds like Ralph. Say hi to Ralph! Stay well, and hurry back as I enjoy your shows! 🙃🙂
Hi Sharon! Glad you enjoyed the video!
I like your cooking shows
Thank you, Randall!
I thought I had seen all of the Cavalcade of Food videos when this one popped up in rotation. Was really nice to finally meet your brother, Wally! That recipe looks so good. Didn't expect eggs in it, but makes sense. Looking forward to trying it. Edam cheese is considered a semi-hard cheese which, to me, seems completely opposite from what the shredded version looks like. I'm excited about sharing this recipe w/my roommate & FB friends. Thanks to both your siblings for helping you w/the camera. God bless.
Hi Sallie! Wally came to help out with things! The eggs add a little richness to the dish, also. Hope you give the recipe a try - this one always takes me back to my childhood!
Full marks from Malta! Well done!
Thanks so much, Malta!!
Delicious recipe great going tips😊
Thanks so much!
How convenient for me that you uploaded this on a Thursday, because now I know what's for supper on Friday! Always good to see you, and best wishes to Ralph!
Thanks - hope you give it a try and everyone likes it!
This was a great episode and recipe! Great to hear about a real family recipe in context! And nice to have your sibs involved!
Thanks, John! This episode kept it "all in the family!"
Hi Kevin, I actually made this recipe last night! Very tasty! I did use hot Italian Sausage instead of regular pork sausage, since I had that on hand. We enjoy your videos very much! 🙂 We also use many vintage appliances in our home. Thanks!
Hi Bondurs - thanks for letting me know! I'll bet the Italian sausage worked well! Enjoy those vintage appliances!
Love your cast...so cool to share awesome memories with you.
Thanks, Beth!!
Love the comment about scraping the pan to get every bit of goodness out! That is one of my biggest pet peeves of cooking shows! I find myself yelling at the screen, “Wait, you left a bunch in there!” Why would you want to wash all that goodness down the drain when you could put it in the dish to enjoy! You are definitely a cook after my own heart! Love your channel!
Hi Heidi - thanks so much, glad you enjoy the channel. I think many of those cooking shows are just about showing how the dish is made and they don't worry about wasting all those ingredients. We cook things to actually eat them! So we want to get every last bit! Thanks!
Just what i needed to see. I would have added a couple of boiled eggs too, but it looked delicious ❤❤
Thanks so much!
Kevin, I love your recipes and your presentation! You are one of my favorites when it comes to cooking! Love your style!
Thanks so much, Ercie! I appreciate you watching!
My mouth is watering as I'm watching this..oh my, that looks so good!
Hi Gary - it was really good. I hadn't had it in many years and couldn't stop eating it!
Look great!!
Thanks so much!
Another amazing food Adventure
Thanks, Mark! Hope all is well with you!
Love the new stove In your kitchen look s great 👍 I need too find a stove like that sure brings me back
Thanks, Gary! That stove has been a great performer, so far.
Love your channel! So much fun!!
Thanks so much, Suzanne!
Hi from Malta. Good cooking. A historical comment about the parmesan cheese. In the old time there was no parmesan (Parmiggiano) on the island. Most likely they used some hard, dried, aged goat cheese. Then when I was younger the most common grated cheese was kefalotiri. It is a good, salty cheese with a different profile than Parmiggiano (less creamy) but over here (Malta) it has a bit of a bad name for reasons too long to go into here.
Also try it without the cheese on top. The burnt pasta bits are too die for, better than the cheesy top. Mum and grandma were always telling us off as we raided the hot dish fresh out of the oven for those burnt bits while it was cooling for 10 mins before serving. We would also fight for a corner serving (only 4 of those) too since it had two sides against the dish which therefore was a bit more cooked/baked than the rest :) Great memories.
Hi teyemanon - thanks for all the great information, history and tips on this Maltese dish! Thanks for watching!
YUM Thank u for this recipe! The Kitchen is so distract'n Such Cute things!! &💛 Faberware I'm collect'n that kind for my granddaughter's hope chest💛
You're welcome, Ms Howell! Sounds like you're collecting some great things for your granddaughter!
This looks so delicious!
Thanks, Trixie!
Looks Delicious!!!
Thanks, Barry - it was!
Looks delicious 😋
Hi Elizabeth - it was! Thanks!
Looks so yummy. Will be trying it for sure. Where has Ralph been?
Hi Cindy! Hope you give it a try! Ralph has been super busy with work lately, but he will be back when time allows. Thanks!
Great episode Kevin! I could almost smell the ingredients cooking😊Your kitchen takes me back to my childhood memories. What caught my eye was the coffee can on the counter. I remember my grandma had one on her stove where she would sometimes store GREASE😄
This was truly a family affair! God bless!
DELICIOUS🎉
Hi Karen! Thanks so much! Funny that my grandma had an old crock near the stove where she would keep grease. Thanks for the memory!
This was a great episode! Nice to hear you reminiscing about the old days with Wally and Marianne. And yes, in Detroit its absolutely "Tomada". Hi Uncle Bob!!
Thanks, MiCamp45HC! Yes, it's all about the "tomada!" LOL!
I enjoy your videos, a big hi from me in Guernsey,Channel Islands! 😊
Hello Sarah! So nice to hear from the Channel Islands! Greetings to you from Michigan!
@@cavalcadeoffood so nice to hear back from you ☺️
It looked really good. My granddaughter asked if I could make it. Never heard of the cheese you put on top.
Hi Diane! Hope you and your granddaughter make it. Edam cheese might be hard to find, but you could use a mild cheddar or muenster cheese instead. Thanks!
Family is everything! How did you learn how to make this family delight? Thanks a million for another great adventure!
You're welcome, Mama Louise! I think we pick up so much just watching our moms cook. Thanks!
I’ve seen Edam cheese at my local grocery store but didn’t know how to use it. Now I do!! 👍🏼
Hi Jane! It's a very mild cheese, native to Holland, I think. It melts nicely and would be good on all kinds of things. Thanks!
Hah. I do the same thing with a bit of water to clean the can out. It's left over from The Depression. The grub looked good and will try it. I am Italian yet never liked the baked dishes to be swimming in sauce and why I avoid baked ziti. We never had it as kids but we are Northern Italian... with some Polish and some Ukrainian. The kitchen is amazing and love the old GE's with the push buttons. Good to hear the siblings.
Hi bg147 - glad you get all the goodness out of the cans, too!! Thanks!
what about Rus il-Forn (Rice in the oven) that was delish as well my mom made that as well
OMG My Mom had that spoon rest 😊
I really enjoyed this recipe, than k you for sharing it.
Why aren't you playing music in the background, it was so nice when you did that.
Hi SomeWhereOverTheRainbow - glad you enjoyed the recipe. There are restrictions on playing copyrighted music in the videos, so that's why I don't use it. Thanks!
Your brother Wally sounds a lot like his name sake!! Was nice to get his thoughts on things.
I thought that you were just going to make another baked ziti pasta dish... but the addition of the eggs really changed it up!! Looks like something I'd like to try!! Take care!!
Hi Greg! The eggs add a nice richness to this dish - hope you get a chance to try it! Hope all is well with you! Thanks!
First thing God bless you to your whole family and a special God bless you Uncle Bob you know if I got to drink 36 beers for every time you say you need to make sure your eggs are warm. I'd be really really drunk. That is one of the most important cooking tips that people never follow and that's one of the biggest failures in the kitchen. I am proud of you everybody ought to be proud of you
Thanks so much, Beryl! I'll try not to remind people too much about the eggs being at room temperature because I don't want you to be drunk and doing anything crazy!! LOL! Thanks!!
Nice!! Was your jadeite baking dish vintage or a repro? 💚💚💚
Hi Jennifer - I purchased that baking dish new 20+ years ago, so it's made by Fire King but they reintroduced a line of Jadeite products in 1999/2000. It's one of my favorites. Thanks!
That stove is beautiful. I wish avocado was still a standard color for appliances - these days only super expensive brands make stoves in cool colors! 😭
Hi Kacey - thanks! Me too, I wish we had more color choices in appliances.
Looks delicious!!! I wonder how it got it's name, Maltese , is it a lighter version of pastisio?
Hi Alison! There are parts of this dish that remind me of pastitsio. Since Malta is a small island in the central Mediterranean Sea, it is in between Sicily, northern Africa, and Greece. Over the centuries there have been many cultural influences, but I'm not sure of how Malta got its name.
I think the addition of the eggs is a great idea. Go 🇲🇹!
Thanks, Terenia!
👍
Thanks, Cyril!
What's a Dutch cheese doing in a Maltese casserole?
Hi William - that's a great question! I'm thinking that when people came to the US from Malta, perhaps the Edam cheese was the closest to the whatever they used to use in Malta. Thanks!
Most Maltese use ricotta cheese with the mixture too.
Hi John - our family didn't use ricotta but I can see how it would be really good in this dish. Thanks!
Isn’t this the same as Timpana?
Hi Joanne - it is similar to Timpana, but doesn't have pastry crust, hard boiled eggs and some other ingredients, but it is certainly in the same family of baked pastas. Thanks!
Traditionally cream needs to be folded through the dish with the eggs and cheese. It lightens the meal and adds silkiness to it. A much nicer version.
Thanks - my Maltese family never used cream in the recipe. Perhaps it was something that was never on-hand. I can see how it would be a nice addition. Thanks!
Yep Wally..."Tomata".
LOL! We always say "tomata!"
Kevin your brother Wally sounds like Ralph too bad he doesn’t have the smart ass remarks he makes which is funny it’s too bad your brother Wally didn’t get in front of the camera
Hi RugbyFootballer - hmmm, I don't hear my brother sounding like Ralph. Maybe Wally will do a video some day. Thanks!
@@cavalcadeoffood we seen Mary Anne pop up every once in a blue moon on a video. it is cool your family is helping you out with your videos. You must have one big family
Yes, thanks for cleaning the bowls using up all that food. Those cooking shows are so wasteful. Hmmm I never saw this with eggs, interesting. I do sometimes use ricotta cheese and shredded mozzarella, and parm cheese.
Dee Bee - your version of this sounds great! Thanks!