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Cannelloni with Mozzarella, Spinach and Parmesan by Kenny Malta
Spinach and cottage cheese rolls by Patricia Azzopardi
Spinach and cottage cheese rolls
The filling works lovely on jacket potato, baked in their skins!
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Spaghetti and Anchovies
The sauce used in this recipe contains anchovies, unlike other sauces which are more popular such as bolognese, white sauce, marinara and others. However it is still quite delicious even though containing little ingredients, the anchovy taste can be savoured immediately.
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Lentil Soup with Croutons
This type of soup is mostly taken during the winter period. The vegetables which are used to make the soup help make this dish a healthy one.
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Chilled Cucumber and Mint Soup
This is a cucumber and mint based type of soup which is usually taken during the winter period.
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Spaghetti with Sea Urchin Roe
I can still remember as a child diving in Xemxija at a place called “Ghar il-Fekruna” collecting sea urchins. We used to collect big bags full of fresh sea urchins split them open with a penknife and eat them raw.
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Mushroom Risotto
Mushroom risotto is easy to make. Though some may prefer fish together with rice, there are others who like mushrooms too. It is enhanced with the white wine and the other ingredients.
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Gazpacho
Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic, or via the Romans with the addition of vinegar. Gazpacho remained popular with field hands as a way to cool off during the summer and to use available ingredients such as fresh vegetables.
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Froga tat-tarja – Verrmicelli Omlette
Froga tat-tarja was (and still is) one of my favourite dishes. I still remember coming back from school and finding a big warm froga tat-tarja waiting for me! I also remember adding and experimenting with all sorts of toppings such as mayo, tomato sauce and HP sauce, they all seemed to fit in well.
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Tuna Pasta Salad
A tuna pasta salad is one of the easiest and tastiest salads to prepare. In your pasta salad bowl you can combine many fresh ingredients to create a delicious summer salad which you can serve either warm or cold.
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Baked Maccaroni – Imqarrun
Heat the oil and fry the onion until soft and transparent.
Add the minced meat and cook until brown. Remove any excess fat from the pan.
Add the paste and herbs, if used. Then simmer for about an hour on medium heat.
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Penne with Maltese Sausage
Add some olive oil to a pan and fry the garlic and onions until soft. Add the sausages meat and fry, breaking any lumps. Add the chopped tomatoes and parsley. Mix in the pasta and then serve with topped shredded Peppered Goat’s Cheese.
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Fresh Black Pasta with Sea Urchin and Tomato Salsa
Combine flour, eggs and seasoning. Add oil and ink and blend to form a dough. Wrap and leave to rest overnight refrigerated. Open the dough on a well floured surface and cut into the tagliatelle. Boil for 6 minutes.
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Ravjul il-Forn – Baked Ravjoli
Place Ravioli in the dish (uncooked) in layers covered with sauce. Make sure you have lots of sauce since ravioli will cook in this sauce.
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Aljotta
Over the years i have tried many variants of this recipe – different types of fish can be used and I have tasted some with shellfish with vongole added. Rice is sometimes added to turn this dish into a full meal.
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Molol Bit-tonn u l-kapunata (Celentani with tuna and Caponata)
Boil the pasta lightly for about 3 minutes, drain, in a pot fry the chopped onion once golden add the mix tuna, kapunata, olives, capers and some parsley.
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Pulpetti tal-Makku – Whitebait Fritters
Beat the eggs well. Add salt, parsley, cheese and whitebait to the egg mixture and continue beating until everything is well mixed.
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Kusksu bil-ful – Broad bean and pasta soup
Fry the onion with salt and pepper. Add water and leave to boil. Add carrot, potatoes, broad beans, peas and chicken cubes and mix them all together.
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Imqarrun il-Forn
This is a traditional Maltese recipe inherited from neighboring Sicily, and which, with a few tweaks here and there we went on to adopt as our own. It might take some time to prepare but the good news is that this dish improves with keeping.
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Soppa tal-Qara Ahmar – Pumpkin Soup
Heat the oil and fry the onion. Then add tomato pure and pumpkin. Fry gently for 5 minutes, make sure to stir continuously. Add 1 litre of boiling water, salt and pepper
Simmer until the pumpkin is well cooked.
Maltese Sausage & Red Wine Risotto
Heat the oil in a large pan add the garlic and onion to the oil in the pan and cook for 5 minutes or until the onion has softened. Add the Maltese sausage meat and cook for another 5 -10 minutes.
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STUFFAT TAL-QARNIT (Octopus Stew)
This Mediterranean dish fits in perfectly with the Maltese cuisine. You should prepare the octopus stew only if you have plenty of time on your hands, since it requires long and slow simmering.
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