Qargha Baghli Mimli

Name: Qargha Baghli Mimli
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 500 g minced lean pork; 2 unit rashers rind-less smoked back bacon (finely chopped); 2 unit heaped tbsp. grated salt cured cheese (sheep or goat's milk (or Parmigiano-Reggiano)); 1 unit a slice of day old bread soaked in milk and wrung out; 1 unit half a small onion finely chopped and sweated until soft in a mixture of oil and butter; 1 tbsp chopped flat leaf parsley leaves; 2 unit beaten eggs; 1 unit salt and pepper; 1 unit dry breadcrumbs or medium coarse semolina mixed with grated cheese for topping; 450 g well drained fresh sheep's milk ricotta; 100 g grated Pecorino cheese (Romano type or with peppercorns); 2 tbsp chopped flat leaf parsley or fresh marjoram leaves; 2 unit beaten eggs; 1 unit salt and pepper; 1 unit dry breadcrumbs or medium coarse semolina for topping; 1 cup fresh tomato sauce for serving; 2 cloves garlic; 1 cup uncooked round or long grain rice; 1 cup Bolognese type meat sauce diluted with half a cup of water; 1/2 tsp mixed spice; 1 large beaten egg; 1 unit salt and pepper; 1 unit extra grated cheese for topping

Qargha Baghli Mimli from the Recidemia collection

vegetarianvegandairy-freenut-free

Prep20 min

Cook90 min

Total110 min

Servings4

Difficultyadvanced

Ingredients

minced lean pork
500 g
rashers rind-less smoked back bacon
finely chopped
2 unit
heaped tbsp. grated salt cured cheese (sheep or goat's milk
or Parmigiano-Reggiano)
2 unit
a slice of day old bread soaked in milk and wrung out
1 unit
half a small onion finely chopped and sweated until soft in a mixture of oil and butter
1 unit
chopped flat leaf parsley leaves
1 tbsp
beaten eggs
2 unit
salt and pepper
1 unit
dry breadcrumbs or medium coarse semolina mixed with grated cheese for topping
1 unit
well drained fresh sheep's milk ricotta
450 g
grated Pecorino cheese (Romano type or with peppercorns)
100 g
chopped flat leaf parsley or fresh marjoram leaves
2 tbsp
beaten eggs
2 unit
salt and pepper
1 unit
dry breadcrumbs or medium coarse semolina for topping
1 unit
fresh tomato sauce for serving
1 cup
garlic
2 cloves
uncooked round or long grain rice
1 cup
Bolognese type meat sauce diluted with half a cup of water
1 cup
mixed spice
1/2 tsp
beaten egg
1 large
salt and pepper
1 unit
extra grated cheese for topping
1 unit

Method

Bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente, then drain and set aside.

10 minutes

While the pasta cooks, heat a generous drizzle of olive oil in a large skillet over medium heat and add minced garlic, sautéing until fragrant and lightly golden.

2 minutes

Pour crushed or pureed tomatoes into the skillet with the garlic and stir to combine, bringing the sauce to a gentle simmer.

3 minutes

Season the tomato sauce with mixed spice, salt, and pepper, stirring well to evenly distribute the spices throughout the sauce.

2 minutes

Reduce the heat to low and slowly pour the beaten eggs into the simmering tomato sauce, stirring continuously to create a silky, emulsified consistency.

4 minutes

Add the drained pasta to the skillet and toss thoroughly to coat every strand or piece evenly with the egg-enriched tomato sauce.

2 minutes

Taste and adjust seasoning with additional salt and pepper as needed, then cook for a further minute over low heat to allow the flavors to meld.

1 minutes

Remove from heat and serve immediately, garnished optionally with fresh herbs or a light dusting of mixed spice.

Qargha Baghli Mimli

Ingredients

Method

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