Bebbux mimli bl-Irkotta
Ingredjenti
- - 250g irkotta Hanini friska fil-qaleb
- - 250g għaġin kbir forma ta' bebbux
- 1 200g bott polpa tat-tadam tal-Mayor
- 1/2 tazza mozzarella mqattgħa
- 1/4 ta' tazza pekorin tal-Hanini maħkuk
- 1 bajda
- 2 sinniet tewm, mitħunin
- 1 mgħarfa ħabaq frisk, imqatta'
- Bżar u melħ għat-togħma
- Żejt taż-żebbuġa
Saħħan il-forn f'temperatura ta' 190°C. Sajjar l-għaġin skont l-istruzzjonijiet tal-pakkett sakemm isir al dente u saffih. Ħallat flimkien l-irkotta, it-tewm, il-ħabaq, il-mozzarella, il-pekorin, il-bajda u bżar u melħ. Ħawwad kollox flimkien. B'mgħarfa imla l-għaġin waħda waħda bit-taħlita tal-irkotta. Ifrex saff polpa tat-tadam fil-qiegħ tad-dixx li tkun dlikt biż-żejt. Poġġi l-għaġin waħda waħda. Ferrex il-kumplament taz-zalza fuq l-għaġin. Għatti d-dixx bil-foil u aħmi għal madwar 25-30 minuta jew sakemm l-għaġin ikun saħan biżżejjed u z-zalza tkun qed tbaqbaq. Neħħi d-dixx mill-forn u ħallih jiksaħ għal ftit minuti. Fil-wiċċ ferrex ftit pekorin maħkuk u ftit weraq tal-ħabaq. Servih sħun. Irkotta Friska fil-Qaleb (Fresh Artisan Ricotta), minced garlic, chopped basil, shredded mozzarella cheese, grated Pekorin Mature, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated. Using a spoon, carefully stuff each cooked pasta shell with the ricotta filling mixture. Spread a thin layer of Polpa tat-Tadam on the bottom of a greased baking dish. Place the stuffed pasta shells in the baking dish in a single layer. Pour the remaining tomato pulp evenly over the stuffed shells. Cover the baking dish with aluminium foil and bake in the preheated oven for about 25-30 minutes, or until the shells are heated through and the sauce is bubbly. Once done, remove it from the oven and let it cool for a few minutes. Garnish with additional grated Hanini Pekorin cheese and fresh basil leaves if desired. Serve warm and enjoy!
