Qatta’ l-basal u t-tewm fin, imbagħad saħħan iż-żejt tat-tonn f’taġen u aqli bil-mod il-basal u t-tewm sakemm jieħdu kulur dehbi; naqqas in-nar, żid in-nagħniegħ u l-kunserva tat-tadam u ħawwad sew, imbagħad żid it-tadam imqaxxar u mqatta’, it-tonn mifrud f’biċċiet, il-brodu tal-ħut, il-weraq tar-rand, il-melħ u l-bżar frisk mitħun, u ħalli t-taħlita tissajjar bil-mod għal madwar 10 minuti waqt li tħawwad ta’ spiss, u fl-istess ħin sajjar it-tagliatelli f’borma kbira b’ilma mielaħ sakemm ikunu għadhom ftit sodi; iffiltrahom, aġġusta t-togħma taz-zalza jekk hemm bżonn, ferra’ z-zalza fuq it-tagliatelli u servi minnufih.

Saħħan il-forn minn qabel għal 200°C (Gas Mark 6), imbagħad ħejji l-majjal billi tħalli ftit xaħam biex iżomm il-laħam mmerraq, aqtagħlu fit-tul u ħabbtu bil-mod b’romblu biex jinfetaħ u jespandi ftit, u mbagħad ħawwru bil-melħ u l-bżar frisk mitħun; f’kontenitur ħallat il-majjal ikkapuljat mal-ġobon maħkuk, il-bajd u t-togħmiet sakemm kollox jitħallat sew, ferrex it-taħlita fuq il-majjal ippreparat, irromblah jew għalaq biex jinħeba l-mili u waħħlu b’fojl jew xibka tal-ħami, u sajru bħalma jsir majjal mixwi; jekk trid crackling, aqta’ qasmiet fondi fil-ġilda qabel it-tisjir u evita li tferra’ l-meraq fuq il-majjal waqt il-ħami, u madwar 35 minuta qabel jintemm iż-żmien tat-tisjir neħħi l-fojl b’attenzjoni, għolli t-temperatura tal-forn u kompli sajjar mingħajr kopertura sakemm il-laħam ikun imsajjar sew u l-ġilda tkun iqarmeċ u dehbi.

Melt margarine in a large saucepan, lightly fry finely chopped onions and garlic until fragrant, add bacon pieces and cook 4 minutes, then stir in rice, tomato paste, peas, and chicken stock. Bring to a boil, simmer gently for 18 minutes, adjust seasoning, and serve hot topped with grated cheese.

Qaxxar u qatta' l-basal u l-karrotti. Aħsel u qatta' l-karfus. Itfa' l-ħaxix f'borma, żid l-ilma u l-kunserva u l-laħam. Ħallih jagħli fuq nar medju. Kif jibda jagħli, baxxi n-nar u ħallih itektek għal madwar siegħa u nofs. Kultant neħħi ż-żejt li jkun tela' fil-wiċċ. Itfa' ftit bżar u melħ u servih jaħraq.  

Imla borma kbira b’ħafna ilma u poġġiha fuq in-nar. Meta l-ilma jiftaħ jagħli żid ftit melħ. Għalli l-għaġin. Meta l-għaġin ikun sar saffi u għaddih minn l-ilma kiesaħ, biex l-għaġin jiksaħ sew u b'hekk ma jibqax isir. Ħalli l-għaġin fil-passatur biex joqtor tajjeb. Qatta s-sider tat-tiġieġ f’biċċiet kwadri. Fuqhom roxx ftit bżar u melħ. Ġo taġen kbir saħħan ftit marġerina u fih qalli it-tiġieġ. Waqt it-tisjir trid tħawwad ta’ spiss. Meta jkunu saru neħħi minn fuq in-nar. Żid il-krema, ħawwad u erġa qiegħed fuq nar baxx. Kompli sajjar għal ftit ħin sakemm it-taħlita taqgħad ftit. Żid l-għaġin flimkien mal-ġobon tal-Hanini maħkuk u nofs il-Gruyere. Qiegħed fil-platt u fil-wiċċ ferrex il-bqija tal-ġobon u t-tursin.

Fill a large pot with plenty of water and bring it to the boil. When the water starts boiling, add a little salt and cook the pasta. Once the pasta is ready, drain it and rinse with cold water so it cools down and doesn’t continue cooking. Leave it in a colander to drain well. In a large, deep pan, melt the butter and gently fry the garlic. Make sure the garlic doesn’t brown, as this would give it a bitter taste. Add the cream and cook for about 7 minutes until it starts to thicken slightly.
Add the basil and stir well. Then add the pasta, prawns, and a little salt and pepper. Stir carefully, making sure not to break the pasta or the prawns. Serve hot.

Poġġi l-piżelli niexfa f’borma, għattih bl-ilma, u ħalliha tixxarrab bil-lejl. Jekk trid, tista’ żżid ftit baking soda biex tkun aktar diġestibbli. Naddaf il-kirxa f’ħafna ilma mielaħ. Aqtagħha f’biċċiet żgħar u aħsilha darb’oħra. Trid taħsel il-kirxa aktar minn darba. Meta tara li hija nadifa, poġġiha f’borma, għattiha bl-ilma, u qiegħed fuq nar medju-għoli. Ħalli tgħalli, imbagħad baxxi n-nar u ħalliha tkompli ssajjar għal madwar 45 minuta. Sadanittant, aħsel, qaxxar u aqta’ l-ħaxix kollu f’biċċiet żgħar u poġġih f’borma kbira. Żid l-istokk, il-kunserva, u l-kirxa. Aħasel il-piżelli taħt l-ilma ġieri u żidha fis-soppa. Poġġi l-borma fuq nar medju u ħalliha tgħalli. Baxxi n-nar u ħalliha ttektek għal siegħa u nofs. Jekk tara li l-likwidu jonqos, tista’ żżid ftit mill-ilma li fih sajjart il-pizelli. Qabel isservi, irranġa t-togħma bi ftit melħ u bżar. Din il-minestra għandha tkun servuta sħuna ħafna.

Fill a large pot with plenty of water and put it on fire. When the water opens to the boil add some salt. Boil the pasta. When the pasta has become layered and passed through the cold water, so that the pasta cools well and thus no longer is made. Leave the pasta in the sieve to kill well. Put the margarine in a saucepan and put on fire. When the margarine melts slightly, a little start adding the flour. You need to stir all the time you and add flour. Put the milk in another saucepan and it’s on fire. Allow it on fire until the milk opens to boil. Remove from the heat. Turn on oven 180± 0C, Gas number 4. Little by little start adding milk to the flour and margarine mixture. It is important to always add a little by little because otherwise the mixture will all come balls. The mixture must be smooth and creamy-like. When you see that the mixture is finished put it in a large bowl. Add the cheese, pepper, salt and mustard. Mix well. Add the pasta and carefully mix everything together. A road pays a lot of attention so that the pasta does not crumble. It is therefore important that pasta is not very boiled; because otherwise when you mix pasta with cream and cheese everything comes one thing. Take a good dish for an oven. If possible use an earthen dish or a type of cobblestone that is suitable for an oven. Place the pasta in this dish. On the surface sprinkle the grated cheese. Preheat in the oven for about 20 minutes or until you see the surface rotting. You need to remember that this is not a macaroni in the oven; therefore pasta does not want to become one thing. Serve hot.