Torta tat-Tarja
List of Ingredients
Instructions
Prepare the pasta
Bring a large pot of salted water to a boil and cook the capellini according to package instructions (usually 3–4 minutes). Drain well and set aside. Toss lightly with a little olive oil to prevent sticking.
Cook the pancetta
Heat 1 tbsp olive oil in a pan over medium heat. Add the pancetta cubes and cook for 3–5 minutes until golden and slightly crispy. Remove from heat and set aside.
Prepare the broad beans
If using fresh broad beans, blanch them in boiling water for 2–3 minutes, then drain. If using frozen, cook according to package instructions and drain well.
Make the ricotta mixture
In a large bowl, combine: Ricotta Eggs Grated Kefalotyri cheese Salt and pepper Mix until smooth and well combined.
Combine the filling
Add to the ricotta mixture: Cooked pancetta Broad beans Sultanas (if using) Chopped parsley Mix gently to combine.
Assemble the dish
Preheat oven to 180°C (350°F). Lightly grease a baking dish. Add the cooked pasta to the ricotta mixture and mix until evenly coated. Transfer everything into the baking dish and spread evenly. Arrange slices of Edam (or cheddar) over the top.
Bake
Bake in the preheated oven for 30–40 minutes, or until: The top is golden The center is set
Serve
Let the dish rest for 5–10 minutes before slicing. Serve warm, garnished with extra parsley if desired.
Veggie Feta Pasta
Jon Camilleri
Smashed Sausage Burger
Jon Camilleri
Tuna & Ġbejna Quiche
Jon Camilleri
Explore Our Complete Collection of Delicious Recipes!
View lunch recipes