FORMA TAT-TARJA

Ingredients

20ml extra virgin olive oil

400g minced pork and beef

200ml dry red wine

Couple of fresh bay leaves

Salt and freshly ground pepper

500g fine spaghettini (tarja)

125g smoked ham, cut into small cubes

5 eggs, lightly beaten

100g grated Parmesan cheese

Handful of chopped fresh parsley

Butter for greasing

Ingredients For The Tomato Sauce And Toppings

200ml tomato passata

Salt and freshly ground pepper

1 tbsp sugar

1 aubergine, cut into cubes

Extra virgin olive oil

3 hard boiled eggs, chopped

Method

Heat the olive oil in a large pot then fry the minced meat until browned, stirring often. Add the red wine and the bay leaves. Season to taste and leave the wine to reduce completely on high heat. Remove from the heat and leave to cool completely.

Boil the spaghettini in salted, boiling water for just a few seconds leaving the pasta very ‘al dente’. Drain at once and refresh in a bowl of ice cold water to stop the cooking process. When cold, drain again and transfer to a large mixing bowl.

Combine the pasta with the chopped ham, beaten eggs, grated cheese and parsley. Season and mix well.

Butter a large pudding bowl (approximately 3lt) very well and fill with half the pasta mix. Press the center down with the back of a spoon to create a well for the meat. Fill the center with the cooked mince, pressing down gently and then top and seal with the rest of the pasta. Press down gently again. Cover with cling film and leave overnight in the fridge to set.

To cook the pasta mould, cover with a piece of baking paper then cover with a double layer of aluminium foil. Secure the foil with string. Place the covered pasta bowl into a large pot. Make sure the bowl fits comfortably. Fill up to ¾ of the way with cold water. Be careful that no water will enter the mould during cooking. Cover the pot and boil on a low heat for approximately 2 hours. Check the water level every so often, topping up when needed with boiling water.

Meanwhile prepare the sauce by simmering the tomato passata with a good glug of EVOO, some salt and pepper and sugar to regulate the acidity. Cook gently for at least 30 minutes.

Separately, heat some of the extra virgin olive oil in a pan, and once hot, fry the chopped aubergines until browned. Drain from the oil, sprinkle with salt and allow to rest on some absorbent paper until ready to serve.

To serve, remove the mould very carefully from the water. Remove the foil and paper and run a long palette knife around the edge a few times before turning over onto a large serving platter. Top the mould with the prepared tomato sauce, chopped hard boiled eggs, fried aubergines and some more grated cheese.

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