In a saucepan, the veal tallow is put after washing and chopped in very small pieces, water is added, it is covered and left next to the fire until it has melted and consumed all the water; The onion and meat are thrown out and leave slowly ten minutes.
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| Maltese macaroni ingredients: |
| 200 grams of chopped onion 200 grams of chopped pork 150 grams of championions 2 chicken hygaditos 1 laurel leaf 350 grams of macarrones 50 grams of butter 1 pinch of pepper 100 grams of ball cheese and parma grated 1 pinch of salt 500 grams of crushed natural tomato 200 grams of kidney tall |
Maltese macaroni ingredients:
2. The mushrooms and hygadillos are added, already clean and cut, they are turned around and the tomato, a bay leaf, salt and pepper is added.
3. It is allowed to cook very gently for half an hour and reserve next to the fire.
4. In abundant boiling water the macaroni are cooked, and after washing and well drained they prepare in a deep source of refractory mud.
5. A batch of macaroni is put in the deep, it is covered with another sauce and sprinkle cheese, continuing to finish, covering the last with abundant cheese and the butter in bits, they get into a strong oven and gratin.
