Kusksu l-Forn (baked kusksu)

Kusksu is a traditional Maltese soup made with fava beans, Gozo 'ġbejniet' and pasta beads or 'kusksu' pasta. My Ch-eat here is turning this delicious soup into a baked casserole. I can assure you that the result is absolutely delicious. Ideally use fresh fava beans when they are in season but frozen or canned can work just fine too.


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Ingredients

  • 1tsp Extra Virgin olive Oil

  • 1 Onion

  • 2 Carrots

  • 100g Fava Beans

  • 200g Cherry Tomatoes

  • 100g Tomato Sauce (sugo or polpa)

  • 1tbsp Tomato Paste (kunserva)

  • 400g Pasta 'kusksu' beads

  • 450ml Vegetable Stock

  • 2 Eggs

  • 20g Grated Parmesan

  • 2 Fresh Gozo Cheeselets (ġbejniet)

  • Salt & Pepper

  • A dash of sugar

Directions:

  • 1. Add the olive oil in a saucepan and fry the chopped onion on medium-high heat until it's softened.

  • 2. Add the chopped carrots. Cook for a while stirring frequently then add the chopped cherry tomatoes.

  • 3. Cook until the tomatoes are soft then add the tomato paste and a dash of sugar.

  • 4. Add the fava beans and tomato sauce, lower the flame and continue to cook for a couple of minutes.

  • 5. Season with salt and pepper and add the pasta beads.

  • 6. Add the vegetable stock and give it a good stir. Bring to a gentle boil then lower the heat as much as possible.

  • 7. Keep simmering until all the water has been absorbed. Stir frequently to avoid the pasta from sticking to the bottom. This should take about 10 minutes.

  • 8. When the water is absorbed turn off the heat and cover. Leave it covered until the pasta is soft and fully cooked. This should take about 5 minutes more.

  • 9. When it's cooked, add the parmesan and add the whisked eggs. Mix well.

  • 10. Dice the Gozo cheese and add to the mixture. Give it a gentle stir, avoid breaking the cheese.

  • 11. Transfer to a non-stick baking dish. You can grease it or use baking paper too. TYop it with freshly ground pepper.

  • 12. Bake in a preheated 180°c oven for about 40 minutes or until the top is a nice, crispy and lightly brown. If you prefer to make it darker, give it some extra time in the oven.

  • 13. If served while it's still hot, it might separate a little. Leaving it to rest you will have a more compact result. Whatever you choose, I hope that you'll enjoy it as much as I did!

 

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