Feed on
Posts
Comments

Tag Archive 'tomato sauce'

Gnocchi di patate

I did it! Finally I managed to prepare edible, light, (although I am sure they could be lighter) potato gnocchi. The various times I attempted to prepare potato gnocchi I always ended up throwing away the whole lot. They came either too gummy or too heavy and so I chose to eat them only in […]

Share

Read Full Post »

My mind immediately associates salt cod with Lent and with a poor man’s meal. Probably I got this impression because this dish was part of the diet of local rural families. My grandmother used to prepare bakkaljaw cooked in a tomato, caper, olive and mint sauce during the fasting period in Lent.  Yet, I have […]

Share

Read Full Post »

In my younger days I recall eating what in Maltese we call ‘froga tat-tarja’ which translates itself into a pasta omelette. I remember spreading the ‘froga tat-tarja’ with ketchup on top. Well, I don’t do this anymore, instead I prepare the pasta with some tomato sauce, fry the omelette and then top it with fresh […]

Share

Read Full Post »

Following our recent discovery of the Carnaroli type of rice I thought of using this variety for the traditional Maltese baked rice dish. So here’s my recipe for ross il-forn with carnaroli rice. The result is a creamy and crunchier risotto. The grains keep their individuality and the texture of the bake is not sticky. Ingredients for […]

Share

Read Full Post »

Artichoke pasta

Ingredients for 4 persons: 400g short pasta (fusilli lunghi) 4 fresh artichokes 1 small onion 1 fresh garlic bulb 100g pancetta 1/2 glass white wine 1 tin tomato pulp fresh basil salt & pepper extra virgin olive oil Clean the artichokes with the usual process until you obtain the tender hearts. Leave them in cold water […]

Share

Read Full Post »

For anyone who is wondering what are paccheri these are pasta shapes similar to cannelloni but half their size. They can be stuffed with several types of filling or served with seafood sauces or chunky meat sauces. The following recipe is one of the most traditional for paccheri. Paccheri ricotta & basil Ingredients for 4 […]

Share

Read Full Post »

Rolled rabbit

Rabbits are usually cut in pieces and cooked according to the recipe. However, if you have the time and patience to debone a rabbit then do not think about it anymore and just do it since it’s worth all the hassle, if you can call it such! If you look for videos on youtube.com you […]

Share

Read Full Post »

Fish parmigiana

As we were walking to the car we realized that the other fish shop had just put on display 2 trays of fresh anchovies – cleaned and filleted – a rare sight in Malta! So we immediately made our way to buy them and with only € 6 we had just less than a kilo […]

Share

Read Full Post »

Rabbit Liver

Rabbit – very popular with us Maltese! Here’s a delicious recipe with the rabbit liver, its kidneys, heart etc. – the usual stuff which is traditionally fried on Sunday! Ingredients – Serves 4 rabbit liver, kidneys, heart etc. of 2 rabbits 1 small onion 1 carrot 1 celery stick 100g pancetta 2 bay leaves 300gr […]

Share

Read Full Post »

Rabbit with Tomato and Rosemary Sauce

Serves 4 1 rabbit cut into small pieces 4 plump fresh tomatoes a bunch of fresh rosemary 2 cloves garlic 1 onion 1 celery stick 2 bay leaves olive oil 100ml white wine vinegar sugar salt & pepper Prepare the tomato sauce by peeling the tomatoes and removing their seeds. With a pestle and mortar […]

Share

Read Full Post »