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Tag Archives: Pasta

Cheese Cannelloni with Tomato Cream...

Drain the Hanini fresh cheeselets and mash with a fork. Mix mashed cheeselets with a beaten egg, 2 spoons Hanini grated Gibniet Nixfin, salt & pepper. Fill the cannelloni and put them in a dish, one next to each other. Fry some garlic in olive oil, add a whole jar of Mayor Tomato Sauce with Cream and heat just a little (do not let the sauce boil). Pour sauce all over the cannelloni in the dish until the cannelloni soak. Sprinkle some more grated cheese on top. Cover the dish with baking paper and bake for about 40minutes. Remove baking paper and bake for a further 10 minutes until the surface of the dish becomes browned / crispy.

Pasta with Fresh Salmon and Tomatoe...

Heat the oil and lightly cook the Mayor Onions with the garlic. Meanwhile, drain a can of Mayor Sliced Mushrooms and roughly chop. Add to the pan. Cut the salmon is small bites and cook on low flame for 2 minutes. Add the contents of the Mayor Tomatoes with Cream jar and cook for another 1 minute. Cook the pasta according to the packet’s instructions and mix with the sauce. Chop some fresh parsley and enjoy!

Ravioli with Sauce

Boil the ravioli until they are cooked and tender.

in a saucepan heat the Mayor Zalza Maltese and in the meantime grate a Hanini Gibna Niexfa and mix it with grated Hanini Pekorin cheese.

Divide the ravioli onto plates, pour over the sauce and sprinkle the cheese mixture on the sauce with some salt and pepper. Enjoy 🙂 Photo and recipe by Maria Dolores Debattista

Courgette Spiral Pasta

Fry the meat in non stick pan until browned and remove from the pan. In the same pan lightly fry the onion with the garlic until the onion turns translucent.

Add the Mayor Sugu, meat and basil. In the meantime boil the spiral courgettes in a pot of boiling water until softened.

When ready, drain the courgettes and mix with sauce and stir for 5 mins.

Serve with grated Hanini Gibniet Moxxi and parsley. Recipe and photo by Marisa Grech

Baked Rice

For the sauce – Fry the onion and garlic. Then add the minced beef followed by Mayor Tomato Pulp and Three Hills Kunserva. Add the wine and season with salt and pepper. In the meantime, cook the rice and once done drain well and let to cool in a bowl. Mix the cooked rice with the sauce along with some grated Hanini Gibniet Nixfin and place in a lightly greased dish. Put some more grated Hanini Gibniet Nixfin on top and finish of with some fresh parsley. Place in the oven and cook for around 35 minutes until the cheese at the top melts and starts browning.

Recipe by Joanne Debono Briffa.

Pasta with Peas and Anchovies

Thoroughly clean and scale the anchovies.

Sauté the chopped spring onions in oil. Add the Mayor Peas, the Three Hills Kunserva and half a cup of water. Cook for around 3 minutes on low heat.

Add the anchovies and cook until they fall apart, then add the chopped parsley.

Cook the pasta according to the packet’s instructions, drain but leave the pasta a little wet.

Tip the pasta into the pan with the sauce and sauté adding a little oil if desired.

Optionally serve with toasted breadcrumbs sprinkled over the top.

Homemade Pasta Rolls

Line pasta sheets with a layer of ham, sliced cheese or mozzarella. Roll pasta sheets and cut in pin wheels. Put in an oven dish. Top up with Mayor Sugu precooked with garlic and the Mayor Diced Onions. Add grated cheese and some white sauce. Cook in the oven for 30 minutes. Recipe and photo by Katia Galea Schembri

Pasta with Broad Beans and Ġibniet...

Cook the pasta according to the packet’s instructions. Meanwhile in a little water, steam the broad beans and peas for about 5-7 minutes until tender. Whilst the pulses are cooking, heat the oil in a frying pan and cook the garlic for around 1 minute. Stir in the Ħanini Creamylight and cook for another minute. When pasta is cooked and drained add the beans and the cream to the pasta and mix well. Add the Ħanini Ġibniet Moxxi to the pasta mix and combine well. The heat from the pasta will soften the Ġibniet and give more flavour to the pasta. Garnish with parsley and serve.