Tag Archives: ġbejna

Sedani Rigate with Fresh Ġbejniet and Tomato Sauce

Maltese food, pasta, Vegetarian, ,
Sedani bil- Ġbejniet

A traditional simple pasta dish in Malta is tubular pasta (rigatoni, penne or sedani) in a plain tomato sauce with a mixture of ricotta, parsley and egg. A less common version uses fresh ġbejniet, sheep cheeslets. I omitted the egg so it’s less heavy and substituted basil for the parsley.

Serves 2

Ingredients:

200g Pasta

1tbsp Olive Oil

3 Cloves Garlic finely chopped

1 Chilli Pepper sliced

1 Can Tomato Polpa

4 Fresh Ġbejniet (medium size). You can substitute 100-150g ricotta

Basil

Method:

Heat a pan and add the oil and after a minute the garlic and chilli.

Add tomato polpa, rinse the can with a bit of water and add to the pan and leave to simmer on a low heat for about 30 minutes. Add a few basil leaves.

Meanwhile put plenty of salted water in a medium pan and bring to a boil for the pasta. Cook as instructed on package.

When sauce is ready blend with a stick blender. This step is optional.

Put the ġbejniet in a bowl with a handful of chopped basil leaves and season with salt and pepper. Mash with a fork.

Mix pasta with the tomato sauce. Serve in plates and top with ġbejna mixture.

Enjoy!

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Garganelli ala Maltese

Maltese food, pasta, seafood, , , ,

So yesterday I opened a can of Mayor’s butter beans by mistake. I thought ok I’ll have ftira but didn’t make it to the bread van. So I decided to create a plate of pasta with ftira ingredients. What could be more Maltese?

For pasta I used garganelli all uovo

Serves 2

Ingredients:

500g Garganelli

2 tbsp EVOO

1 large clove Garlic crushed

1 pinch Chilli Flakes

1 tsp dried Mixed Herbs

4 fillets Anchovy

1tbsp Kunserva/Tomato Puree

1 can Tuna

1 tbsp Maltese Capers

10 Black Olives smashed and stoned 🥴

1 can Butter Beans

1 dry peppered Cheeselet/ Ġbejna tal-bżar

If available freshly chopped parsley or basil to garnish

Method:

Bring salted water to a boil and add pasta. Set mobile timer for al dente. Put a pan on low heat and add the olive oil, garlic, anchovy and herbs. Once it starts to release the aromas add the ġbejna and kunserva. Toss well and add the tuna, capers, olives and butter beans. Add a little of the pasta water. By this time the pasta should be ready (around 5-6 minutes). Strain and toss with the remaining ingredients in the pan. E voilà! Ready