Anna Sultana's Imqarrun il-forn - Baked Macaroni, Maltese Style

If you're not Maltese, I'll let you in on a little secret.

Timpana is near and dear to every Maltese person's heart.

But there's something that is very similar, and that we love just as much.

Imqarrun il-forn… Baked macaroni.

Imqarrun il-forn is basically Timpana without the crust.

When Ma was in a rush, she would skip adding the crust.

And then she would apologize.

She didn't have to apologize for anything.

Imqarrun il-forn is just as delicious as Timpana.

And it has an extra treat.

Usually when the macaroni is baked a few of the top ones get burnt.

Oh, how we fought over the burnt bits of pasta!
The crusty edges are also delicious.

I don't know why, but a crusty, hard piece of semi-fried, tomato meat sauce
drenched pasta is just the best.

Cut yourself a corner piece and see if you don't agree.

And be sure to pick off and enjoy a few burnt bits.

Smile, savour and, if you're the cook, don't apologize!

About the macaroni…

Usually Ma used ziti or penne.

In a pinch, elbow.

You want something that can be filled by the sauce. 

Spaghetti would just lay there.

Not a good thing.

About the tomato paste...

If you like a stronger tomato flavour, use the whole can.

The cheese / bread crumb topping is optional.

If you like it and have time, do it.

If you don't, then don't.

                        Imqarrun il-forn

Grease a 9 x 13 inch pan

In a dutch oven pour

3 Tablespoons olive oil

Add

2 onions, chopped

Fry until lightly browned.

Add

200 grams (about 1/2 pound) ground beef

200 grams (about 1/2 pound) ground pork

Cook for about 3 minutes.

Add

3 Tablespoons tomato paste

250 ml (about 1 Cup) chicken or beef stock or wine

Simmer for 15 minutes.

Season with

salt and pepper to taste.

While the sauce is simmering, in a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

400 grams (about 1 pound) macaroni

Cook, stirring frequently, until the pasta is al dente - about 10 minutes.

Drain the pasta well and add it to the sauce in the dutch oven.

Preheat oven to 350º 

Beat

4 large eggs

Mix them into the sauced macaroni.

Add to the macaroni

100 grams (about 1/4 Cup) Parmesan cheese

Stir everything together.

Pour into the prepared pan.

Combine in a small bowl

100 grams (about 1/4 Cup) Parmesan cheese

100 grams (about 1/4 Cup) dry bread crumbs

Sprinkle over the top of the pasta.

          

Place the pan, uncovered, in the preheated oven.

Bake for about 45 minutes, or until you see a few burnt spots.
Then you know it's perfect.