Anna Sultana's Spaghetti Pie and Pasta with Butter and Ricotta, Maltese Style

As I said in 2010, Carmela's recipe for Crunchy Chicken is better than Ma's.

But then, Ma's recipe for Spaghetti Pie is better than Carmela's.

What can I say - win a few, lose a few.

I had posted a recipe for Ma's Spaghetti Pie - Froġa tat-Tarja - a few months ago.

Of course, she had another recipe.. or two... for vermicelli.

And here are a couple of them.

Try them both.

Ma's recipes are healthier than Carmela's, too.

And that's a good thing.

What you save from not buying soppressata and prosciutto, spend on some wine.

And that's also a good thing.

Hints for the Froġa:

Vermicelli is the traditional pasta used.

But, if you have spaghetti or spaghettini, no problem.

Just adjust the boiling time for the pasta.

Before cooking find a plate or pizza pan that can cover the surface of the frying pan.

When the eggs have set you'll cover the pan and flip the omelette onto the plate.

Then you'll slide it back into the frying pan so the other side can brown a bit.

If that worries you, no problem.

Just cut into the pie with a large, heat-proof spatula and turn over the sections.

                        Froġa tat-Tarja

Serves 2 to 4

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound vermicelli

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta well and place it in a large bowl.

Lightly beat

3 large eggs

2 Tablespoons grated Parmesan cheese

2 Tablespoons chopped parsley

1 teaspoon salt

1/2 teaspoon pepper

Pour the egg mixture over the pasta and mix well.

Heat in a large skillet pan over medium high heat

2 Tablespoons olive oil

Pour the pasta into the pan.

When it has set, turn the Froġa and cook the other side until it is lightly browned.

Serve immediately with a sprinkling of parsley.

                        

                        Pasta with Butter and Ricotta

Serves 2 to 4

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound vermicelli

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta well and place it in a warmed large bowl.

Stir in

1 pound ricotta

1/4 pound grated Parmesan cheese, more or less

1/4 pound butter

1 teaspoon salt

1/2 teaspoon pepper

Sprinkle over the pasta

2 Tablespoons chopped parsley

Serve immediately.