Ross fil-Forn
The Quirky Foodster Team
Ingredients
- Rice, cooked — 2 cups (370 g / 13 oz)
- Minced beef — 300 g (10.5 oz)
- Onion, chopped — 1
- Tomato passata — 2 cups (480 ml / 16 fl oz)
- Eggs, beaten — 2
- Grated cheese — 1/2 cup (50 g / 1.75 oz)
- Tomato paste — 2 tbsp
- Olive oil — 2 tbsp
- Salt and pepper — to taste
Method
- Heat the oil in a frying pan and sauté the onion until softened.
- Add the minced beef and cook until browned.
- Stir in the tomato paste and passata, and simmer for 15 minutes; season with salt and pepper.
- Preheat the oven to 180°C (350°F).
- Combine the cooked rice, meat sauce and beaten eggs in a bowl, mixing thoroughly.
- Transfer to a greased baking dish, sprinkle with grated cheese, and bake for 30–35 minutes until set and golden on top.
Introduction: A baked rice dish enriched with meat, egg and cheese, forming a firm, sliceable side that pairs well with Sunday roasts.
Cultural Background: Ross fil-forn (‘rice in the oven’) follows a similar baked, egg-bound approach to timpana, but with rice instead of pasta, and is a well-loved side served across Maltese Sunday tables.
Tips: Make sure the rice is fully cooled slightly before mixing with the eggs, to prevent them from scrambling prematurely. Let the dish rest for 10 minutes after baking before cutting into squares for the cleanest slices.
Variations: Add peas or diced carrots to the meat sauce for extra vegetables. Use minced pork or a mix of pork and beef for a different flavour profile.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat individual portions in an oven at 180°C (350°F) for 15 minutes, or in a microwave for 2 minutes.
Nutrition: Per serving (approx.): 340 kcal, 18 g protein, 14 g fat, 36 g carbohydrate.
FAQs:
Q: Can ross fil-forn be made ahead?
A: Yes, it can be assembled a day in advance and baked just
Q: Is it similar to timpana?
A: Yes, it follows the same baked, egg-bound principle but uses rice
- Rice, cooked — 2 cups (370 g / 13 oz)
- Minced beef — 300 g (10.5 oz)
- Onion, chopped — 1
- Tomato passata — 2 cups (480 ml / 16 fl oz)
- Eggs, beaten — 2
- Grated cheese — 1/2 cup (50 g / 1.75 oz)
- Tomato paste — 2 tbsp
- Olive oil — 2 tbsp
- Salt and pepper — to taste
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