And if you’re hooked on the new pasta-cooking hack, check out this Italian Mac ‘n’ Cheese– it’s one of our all-time favorite baked pastas. Read on for more information and tips on this easy weeknight dinner. Once you cook pasta this way, you’ll never go back to boiling water again. You may wish to serve the entrée of sliced kidneys and sauce ladled on top of spaghetti.We love that everything in this goulash cooks together in one pot– even the pasta! Cooking the macaroni directly in the goulash means the pasta gets to soak up all that beef and tomato flavor while simultaneously releasing some of its starch into the pan, thickening the goulash to create a hearty, comforting stew. Add the peas and cook for a few minutes, then turn off the heat and let the stew sit for 15 minutes. Stir occasionally, adding water if the stew becomes dry. Bring to the boil over a high heat, then reduce the heat to low and simmer, covered, for about two hours.Īdd the potatoes in the last 30 minutes. In a heavy-based pot over a medium-high heat, fry the rabbit pieces in the oil in batches until browned all over. Return all the rabbit to the pot with the tomato, onion, carrot, tomato paste and remaining bay leaves.Īdd the marinade, liver, kidneys and chinotto. Remove the rabbit pieces except the liver and kidneys from the marinade (reserving the liquid) and pat dry with paper towel. The following day, score the tomatoes on their bases (if using fresh) and grate with a box grater. Marinate all the rabbit pieces overnight in the red wine, garlic cloves, half the bay leaves, the herbs and some salt and pepper. Large ripe tomatoes or 400g tinned diced tomatoesĬut the rabbit into small portions and halve the liver. ![]() Handful of any herbs (such as thyme, rosemary or oregano) for marinating Rabbit weighing about 1.5kg, including the liver and kidneys Since I can’t track down either, I settle on Dr Pepper, which Bajada reckons may be too sweet. The following day the rabbit pieces are browned and braised in a liquor made up of grated fresh tomatoes, carrot, onion, the marinade and a splash of Malta’s iconic soft drink Kinnie (failing that, chinotto by San Pellegrino works as a decent substitute). ![]() ![]() Bajada’s recipe for the stew starts with marinating the rabbit the day before in red wine, bay leaves, garlic cloves and provincial herbs to “ensure the most tender and tasty result”. Now farmed, it is so popular on Malta you can access a spice mix called rabbit seasoning and crisps flavoured with it too. Rabbit was introduced to the islands by the Phoenicians and hunted by the Knights of St John. “And dishes made in such quantities that you can count on leftovers.” Hence the prevalence of dishes like timpana, a mince pasta pie that may be the greatest way of using up macaroni and meat sauce ever invented. Soups and stews that would have sat by the fire in pots. The finished rabbit stew, Stuffat Tal-Fenek © Simon Bajada ![]() The pantry includes produce such as tomatoes, broad beans, capers, olives, ricotta, pasta and fish, especially mahi-mahi. But what exactly is Maltese cuisine? While it draws on influences from Sicily, north Africa and Britain (of which it was a colony until 1964) that ushered in ingredients such as cheddar and corned beef, Maltese cooking is classically Mediterranean.
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