Froġa tat-Tarja bil-Ġbejna Mħawra
Replacing plain grated cheese with a flavourful, seasoned dry ġbejna adds a delicious twist to this simple dish.
Ingredients: (serves 2)
400g Capellini Pasta (tarja/angel hair)
1 Benna Ġbejna Mħawwra (any flavour)
3 Eggs
2tbsp Fresh Parsley
Salt & Pepper
1tsp Salted Butter
Method:
Boil the pasta in plenty of salted boiling water. Check cooking time on the packet.
In the meantime, whisk 3 eggs in a large bowl.
Grate the ġbejna and add the fresh parsley.
Add some freshly ground pepper and mix everything well.
When the pasta is ready, discard the water and add the oil to it. Let it rest for a couple of minutes stirring frequently to avoid sticking.
Do not pour the boiling pasta onto the eggs to avoid getting scrambled eggs.
When it’s slightly cooled, mix it well with the cheese and egg mixture.
Melt the butter in a hot skillet and add the pasta. Ideally a non-stick one.
Cook covered over med-high heat for 5 minutes, or until it starts to solidify.
Uncover, and carefully flip the pasta with the help of a plate.
Return the pasta to the pan and cook uncovered for another 5 minutes until done.
Serve with freshly chopped parsley.
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