A Modern Twist on a Classic Maltese Recipe

Serves 1 as a main dish and 2-3 as an appetizer

 

INGREDIENTS

  • 100g tarja (or Capellini)
  • 3 eggs
  • 2 tbsp milk
  • 1 tomato, finely chopped
  • 1 onion, finely chopped
  • 2 slices bacon, finely chopped
  • 2 tbsp grated cheese (Romano)
  • Salt & Pepper
  • Chopped parsley
  • Chopped chives
  • 80g Cheddar cheese
  • 1 tsp sweet paprika

For the saffron sauce

  • 1 small tub fresh cream
  • 3 tbsp cream cheese
  • 1 tsp saffron
  • 1 tsp tarragon

METHOD

Boil the tarja for three minutes, cool it under cold water and drain it.

In a bowl mix together the beaten egg, milk, finely chopped tomato, onion, bacon, cheese and add the chopped parsley, chives and some seasoning. Drain the pasta and mix with the above ingredients.

Heat a little butter and vegetable oil in a frying pan, add the mixture in and cook for about three minutes.

Turn the froġa for another three minutes until its golden brown.

 

METHOD For the saffron sauce

In a separate small saucepan, mix together the fresh cream, cream cheese, saffron and tarragon, stir well as you heat it on a slow fire and spread on top of the fried froġa.

Add Cheddar cheese and grill for a few minutes until melted. Sprinkle a touch of sweet paprika before serving.​​​​​​​