Mix together, in a bowl, the meat with the breadcrumbs, parmesan, eggs, a sprig of chopped parsley and salt until you get a smooth mixture.>> Click here to read more
Meat loaf with HAM and CHEESE
Wash and dry two small lemons; perforate them deeply with a toothpick so that the juice can come out easily.>> Click here to read more
Chicken alla CACCIATORA
Cut the chicken into large pieces.
Put the margarine into a pan and fry, for a few minutes, the celery, carrot and onion (all cut into large pieces).
Pollo alla cacciatora by Ruth Ferriggi
First saute some onion, carrots, garlic and celery in some oil in a pan>> Click here to read more
Torta tat-tigieg – Chicken Pie
Preheated oven at 200 degrees. Heat oil in frying pan in a moderate non-fire. Salt and pepper the chicken and cook from all sides for 5-8 minutes. Remove the chicken to a plate and…
Ravjoli – Chicken Filling by Patricia Azzopardi
These are different than the ricotta filled ravioli that we are accustomed to since these are filled with some vegetables and chicken. They are still quite delicious.>> Click here to read more
Chicken broth (brodu tat-tigiega)
“Brodu” is so much more than a simple chicken stock in Malta. It’s a hearty meal, with 2 courses, a delicious broth soup, and then the chicken itself, served with steamed/boiled vegetables, potatoes and crusty bread.>> Click here to read more