R as Ross fil forn

Ross fil forn recipe by our embassador Lucia:

Ingredients:

• 400 gr. long grain white rice 
• 1-2 extra virgin olive oil 
• 250 gr. tablespoons lean ground beef 
• 350 gr. canned chopped tomatoes 
• 350 gr. chicken soup 
• 3 bay leaves 
• 3 tablespoons fresh basil 
• 1 tablespoon fresh mint 
• salt 
• pepper 
• 3 whole eggs 
• 200 gr. mozzarella 
• 50 gr. Parmigiano Reggiano cheese

Preparation:

Heat oil in a skillet over medium heat and add the minced meat. Cook, stirring until the meat is browned. Combine the tomato sauce, chicken broth and bay leaves. Boil for 25 minutes over low heat. Meanwhile, put the rice in a saucepan, add enough water to cover the rice and bring to a boil. Bake for about 10 minutes, until half cooked, then drain the rice. Preheat oven to 200 degrees. Remove the bay leaves from the mixture and add the rice. Combine the chopped basil and mint, eggs, mozzarella, cut into cubes and season with salt and pepper. Transfer to a buttered baking dish, then sprinkle with Parmesan cheese. Bake for about 30 minutes, until the rice is tender and the liquid has been absorbed.

In our cooking trip around the European Community countries, ross fil forn rapresents Malta:

Malta is a southern European country in the Mediterranean Sea. It lies 80 km (50 mi) south of Sicily, 284 km (176 mi) east of Tunisia and 333 km (207 mi) north of Libya. The country covers just over 316 km2 (122 sq mi), making it one of the world's smallest and most densely populated countries. The capital of Malta is Valletta which is also the smallest capital in the EU at 0.8 km2. Malta has two official languages: Maltese and English.

Recipes from Malta in the Culinary European ABC (in alphabetic order):

• Balbuljata - Carla Emilia, Un'Arbanella di Basilico
• Balbuljiata - Uomo in Bagno, Un uomo dal bagno alla cucina
• Bigilla - Elena, Zibaldone culinario
• Bragioli - Paola, Pinkopanino
• Delia Stuffat tal Fenek - Brii, Briggis' home
• Figolli maltesi - Cinzia, Cindystar
• Froga tat-tarja - Carla Emilia, Un'Arbanella di Basilico
• Ftira - Simona, Briciole
• Helwa tat-tork - Rosa Maria, Torte e dintorni
• Hobza ta ‘San Martin - Cinzia, Cindystar
• Imqaret - Resy, Le tenere dolcezze di Resy
• Imqaret - Tamara, Un pezzo della mia Maremma
• Kannoli tal-irkotta - Resy, Le tenere dolcezze di Resy
• Lampuki Pie - Aiu', Trattoria MuVarA
• Pastizzi ta ‘l-irkotta - Terry, Crumpets & Co
• Pulpetti tal-pastard - Anima Paleo, Armonia Paleo
• Qassatat - Martissima, Viaggiare è come mangiare
• Qassatat tal pizelli - Anisja, La cucina di Anisja
• Ravjul malti - Carla Emilia, Un'Arbanella di Basilico
• Sfilatini al provolone - Speedy70, A tutta cucina
• Soppa ta’ l-armla - Rosa Maria, Torte e dintorni
• Soppa tal qara ahmar - Ale, Ricette di cultura
• Stuffat tal-qarnit - Fr@, Sciroppo di mirtilli e piccoli equilibri

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