Traditional Maltese Recipe

RECIPE

TRADITIONAL IMQARRUN

By Chef Michael Diacono

Ingredients

For the ragu ½ aubergine 2 carrots

200g beef liver, diced 250g minced beef 250g minced pork 4 tbsp kunserva 500ml tomato sauce

For the pasta 500g penne rigatoni 4 eggs 500ml milk

200g Parmesan

Method

1. Start by making the ragu. Dice the carrots and the aubergine.

2. Fry the aubergine in a pan in vegetable oil making sure there is enough oil in the pan. The aubergine will absorb the oil and then start to burn.

3. When the aubergine is golden add the carrot and allow to cook

for a few more mins.

4. Add the liver and allow to cook

until the liver browns.

5. Add the minced beef and pork and season with salt and pepper.

6. Allow to cook until the meat is and cook for a few mins to allow

the kunserva to be absorbed by the meat.

8. Add the tomato sauce, adding a little water if the sauce is too

dry.

9. Cover, reduce the heat and allow to simmer for 1 ½ hours, making sure that the sauce isn't too dry.

10. Boil the pasta in salted water leaving a little raw. If the packet says to cook for 12 mins, cook for 8 as the pasta will continue to cook in the oven.

11. Grease a dish with butter and

dust with polenta.

12. In a separate bowl beat the eggs and season with salt and pepper.

13. Add the milk and mix well.

14. When the pasta is ready add a layer to the bottom of the dish, a layer of the ragu and a layer of cheese.

15. Repeat the same layers until all the pasta and sauce has been used up.

16. Pour over the egg and milk mixture over the top.

17. Add a little more pepper and bake in a preheated oven at 200C for 30 mins.