This is an extract from A Year of Simple Family Food by Julia Busuttil Nishimura, published by Plum (RRP $39.99). bake for 25 minutes until hot and crusty on top with some crisp, dark edges. This is delicious served hot, but equally as lovely warm. Maltese American eating patterns and domestic gender roles from other ethnic. If the top is browning too fast, cover with foil. Scatter over the parmesan and bake for 15–20 minutes or until the pasta is tender and the edges are bubbling. Tumble the pasta mixture into the prepared baking dish. Drain and stir the pasta through the sauce along with both types of mozzarella.Ĥ. ![]() Meanwhile, cook the pasta in a large saucepan of generously salted boiling water for half the cooking time instructed on the packet. Add the tomatoes and basil and simmer for 15 minutes, breaking up the tomatoes with the back of a wooden spoon. Add the garlic and cook for a further 2 minutes. Add the onion and a pinch of salt and gently cook for around 10 minutes until soft and sweet. Warm the olive oil in a large frying pan over a low–medium heat. Grease a 23 cm baking dish with butter.Ģ. It’s a perfect meal for when the fridge is looking a little bare.”ģ tbsp tablespoons extra-virgin olive oilĥ00 g dried short pasta, such as rigatoni, macaroni or penneģ00 g buffalo mozzarella or fior di latte, roughly tornġ. This version is a little different to the traditional Maltese one I grew up eating – it’s considerably lighter and meat-free (although the addition of a few pork and fennel sausages squeezed from their casing, rolled into small meatballs and fried off with the garlic is delicious, too). I usually prefer oven-cooked food during the week, because it can be happily cooking away while I attend to other things. I think she made it because it was, of course, delicious, but also incredibly simple, affordable and comforting, too. ![]() She would cut into it at the table and serve large squares onto our plates. “My mum would make baked pasta for us a lot when we were kids,” writes Julia Busuttil Nishimura in her new book A Year of Simple Family Food. ![]() This simple pasta bake from cook and author Julia Busuttil Nishimura is low touch yet offers maximum comfort – and it’s vegetarian to boot.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |