2014-01-01 17.37.31

Ah! the joy of pie!

For the filling, you will need:

250g ricotta

3-4 eggs

bunch of fresh coriander or parsley, roughly chopped

3 tablespoons grated Parmesan

1 medium- large courgette, finely grated

salt and pepper to taste

2014-01-01 16.50.23

I bought ready made pastry dough from my pastizzar (if you’re not from Malta or not familiar with the concept, this is a person who prepares savoury pastries) which was conveniently ready-to-use and delicious. I asked for the one they use to make qassatat (little traditional pie generally filled with ricotta or pea mixture; other varieties exist such as the ones with spinach and anchovies) as I prefer that to the more oily one used for pastizzi (cheese or pea cakes made with a flaky puff pastry of sorts). Brief lesson in Maltese street food over 🙂

Incidentally, I will be sampling some of Marilu’s (new) delicious creations soon. In the meantime, you can have a look at her products here.

Anyway if you’re going to make this pastry yourself here is a useful link for such shortcrust pastry, as well as some tips on making pastry in general.

Heat the oven to 180 degrees. Mix all the ingredients for your filling together, starting with the eggs to make sure they’re ok before adding everything (also just in case you need to remove any bits of shell!).

Lightly butter/oil your baking dish, then roll out the pastry to fit. I chose not to cover my pie filling, so used pastry only on the bottom, but you may form a lid too if you wish. Trim off any excess pastry with a sharp knife and then use a fork to prick a couple of holes in the bottom of it.

Place baking beans in your dish and bake for about 10 minutes until the pastry starts to cook.

Add the filling and return to the oven for a further 45 minutes or until firm and starting to brown. Oh, I almost forgot this part. As you can see in the photo above, I placed a few slices on gammon before adding the filling. It’s something my mum does and it gives the pie that special something. I’m not sure if that part is traditional 🙂

2014-01-01 17.35.30

This is one of those recipes that reminds me of my childhood. My mum would make this on cold winter nights and it would send me to sleep with a smile on my face. There’s something significantly satisfying about it and to this day this dish will give me that warm feeling.

You will need (per portion):
– 100g angel hair pasta
– 1/2 cup ricotta
– 1 or 2 eggs depending on size
– 2 tablespoons or to taste grated parmesan
– chopped parsley
– ground pepper and salt to taste

In a bowl whisk your eggs and add ricotta, parmesan, parsley and pepper (I prefer to add salt once the dish is cooked)
Cook your pasta al dente and drain.
Return to the pan and add your egg mixture, making sure to stir thoroughly until eggs are set. Please note that your mixture will remain slightly runny because of the ricotta.
Serve with a pinch of salt and garnish with more parsley.