Maltese Onion And Tomato Medley Recipes

MALTESE BREAD WITH TOMATOES (HOBZ BIZ-ZEJT)

Steps:

• Pour the olive oil into a plate.
• Slice the bread, then dip one side of each slice into the oil. Squeeze out the excess.
• If using fresh tomatoes, slice them in half then rub the cut side over the bread until it is red. If using tomato paste, just spread over the bread.
• Sprinkle with salt and pepper.
• Add capers, olive slices, flakes of tuna, chopped green peppers and other ingredients on top.

MALTAGLIATI WITH ONION-TOMATO SAUCE

Steps:

• Pour 3 tablespoons oil in a big skillet, and set over med-high heat.
• Toss in the bacon pieces and cook, stirring, for a couple of minutes, as they sizzle and render their fat.
• Stir in the sliced onion, cook 1/2 minute, stir in the diced celery, and season with 1/2 teaspoon salt and red pepper flakes.
• Cook, tossing and stirring frequently, until the vegetables soften and start to color, about 5 minutes.
• Pour in the crushed tomatoes, season with more salt, stir well, and bring to a boil.
• Cook the sauce at a nicely perking simmer for 10 minutes or so.
• Meanwhile, heat 6 quarts of water with 1 tablespoon salt, to boiling in a large pot.
• Drop in the broken lasagna (maltagliati), and cook only until quite al dente.
• With a spider, lift the pasta from the cooking pot, drain briefly, and drop it onto the simmering sauce.
• Toss pasta and sauce together for a minute or two.
• If the dish is dry, ladle in a bit of hot pasta water from the cooking pot.
• If the dish is soupy, toss it over high heat until concentrated.
• Turn off the heat, toss in the grated pecorino and drizzle over it the remaining olive oil.
• Serve directly from the skillet, or from a warm serving bowl, passing additional cheese at the table.