Ingredients with Measurements:
- 8 ġbejniet (Maltese cheeselets)
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp sugar
- 1/4 cup chopped fresh basil
Special equipment needed:
- Frying pan
- Tongs
- Paper towels
- Saucepan
Step-by-step instructions:
1. In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, beat the eggs. In a third shallow dish, combine the breadcrumbs and Parmesan cheese.
2. Dip each ġbejna in the flour mixture, then the egg mixture, and finally the breadcrumb mixture, pressing the breadcrumbs onto the cheese to coat well.
3. Heat the olive oil in a frying pan over medium-high heat. Add the ġbejniet and fry until golden brown on all sides, about 2-3 minutes per side. Use tongs to carefully remove the ġbejniet from the pan and place them on a paper towel-lined plate to drain.
4. In a saucepan, sauté the garlic in a little olive oil until fragrant. Add the crushed tomatoes, oregano, sugar, and salt and pepper to taste. Bring the sauce to a simmer and cook for 10-15 minutes, until thickened.
5. To serve, spoon the tomato sauce onto a plate and place the fried ġbejniet on top. Garnish with chopped fresh basil.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Frying pan: medium-high heat
Saucepan: medium heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 38g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Instead of ġbejniet, you can use feta cheese or any other firm cheese that can be fried.
- Instead of all-purpose flour, you can use gluten-free flour or cornstarch.
- Instead of breadcrumbs, you can use panko breadcrumbs or crushed cornflakes.
- Instead of Parmesan cheese, you can use any other hard cheese.
Variations:
- Add some chopped fresh parsley or thyme to the tomato sauce for extra flavor.
- Serve the fried ġbejniet with a side of garlic bread or a salad.
- Use the tomato sauce as a dipping sauce for the fried ġbejniet.
Tips and tricks:
- Make sure the ġbejniet are well coated in the breadcrumb mixture to ensure a crispy exterior.
- Use a non-stick frying pan to prevent the cheese from sticking to the pan.
- If the tomato sauce is too thick, add a little water or chicken broth to thin it out.
Storage instructions:
Store any leftover fried ġbejniet and tomato sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fried ġbejniet, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, until heated through. To reheat the tomato sauce, simply heat it in a saucepan over medium heat until hot.
Presentation ideas:
Serve the fried ġbejniet on a bed of arugula or spinach for a pop of color.
Garnishes:
Garnish with chopped fresh basil or parsley.
Pairings:
This dish pairs well with a glass of red wine, such as Chianti or Pinot Noir.
Suggested side dishes:
Serve with a side of garlic bread or a simple salad of mixed greens.
Troubleshooting advice:
- If the cheese starts to melt too much while frying, remove it from the pan and let it cool for a few minutes before continuing.
- If the tomato sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the ġbejniet until they are golden brown and crispy to ensure that they are cooked through.
Food history:
Ġbejniet are a traditional Maltese cheese made from sheep's milk. They are often used in Maltese cuisine, including in this dish.
Flavor profiles:
The fried ġbejniet have a crispy exterior and a creamy, tangy interior, while the tomato sauce is savory and slightly sweet.
Serving suggestions:
Serve this dish as an appetizer or a main course.
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Region: Maltese