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Vegetable Soup With Meat
Recipe Index
Ingredients
100g cauliflower
50g celery stick
200g pork belly
50g white onions
20g tomato paste
50g rice
100g carrots
100g potatoes
2 lt water
100g cabbage
75g pumpkin
50g bacon
salt and pepper
oil for frying
Method
1 Slice and wash all the
vegetables in very small pieces and place in different bowls.
2 Cook the onions in a
medium sized pan. Do not brown. Add the remaining vegetables. Pour in the water and tomato paste.
3 Bring to the boil and
then add meat. Simmer for 1½ hours.
4 Add the rice, salt and
pepper 20 minutes before serving.
Widow’s Soup
Recipe Index
Ingredients
100g onions
50g tomato paste
150g peeled tomatoes
200g ricotta
100g potatoes
4 eggs
125g peas
125g cauliflower
oil for frying
seasoning
Most probably, this traditional dish was so called because it was so
inexpensive to make.
Method
1 Wash and slice all the
vegetables. Fry the onions, leaving
them white. Add the sliced
cauliflower, tomato paste and chopped tomatoes.
2 Place mixture into a
pan, add water, peas, potatoes and seasoning. Bring to boil. Simmer
till vegetables are cooked.
3 Add poached eggs. Cut ricotta into four pieces and add to
the soup. Cook for 5 minutes. Serve hot.
Thick Vegetable Soup
Recipe Index
Ingredients
100g cauliflower
50g white onions
1¼ lt water
100g pumpkin
25g tomato paste
100g carrots
25g celery stick
25g grated cheese
50g fine pasta
oil for frying
seasoning
Method
1 Slice and wash all
vegetables.
2 Fry onions till
tender. Add all the other ingredients
except the pasta. Add water, bring to
the boil and simmer till the vegetables are cooked.
3 Add the fine pasta and
season. This soup must be very thick
and served hot with grated cheese.
Spaghetti with Octopus Sauce
Recipe Index
Ingredients
800g octopus
100g black olives
200g tomatoes
75g tomato paste
150g peas
800g spaghetti
200g onions
300ml red wine
lemon zest
mint
herbs
salt and pepper
olive oil
Method
1 Cut octopus into even
sized pieces and fry in a little oil and water. Cool for about 15 minutes.
Add tomato paste and herbs and continue cooking.
2 Peel and finely chop
the onions and fry in a little oil.
Chop tomatoes and add to the onions.
3 Slice the olives and
lemon zest, mix with the tomato mixture and add to the octopus. Add peas, wine and seasoning.
4 Continue cooking for
about 30 minutes. Serve on top of
boiled spaghetti.
Spaghetti with Egg-plant Sauce
Recipe Index
Ingredients
400g spaghetti
25g tomato paste
100g onions
400g egg plant
400g tomatoes
½lt water
bay leaf
garlic
olive oil
salt and pepper
Method
1 Peel and chop the
egg-plant. Finely chop onions and
garlic.
2 Heat oil and fry
onions, garlic and egg-plant. Add
peeled tomatoes and tomato paste.
Cook for a few seconds. Add
water.
3 Bring to the boil, add
the bay leaf, salt and pepper. Simmer
for about 40 minutes. Serve on top of
boiled spaghetti.
Fine Vermicelli with Eggs
Recipe Index
Ingredients
250g fine vermicelli
3 eggs
50g butter
25g grated cheese
seasoning
Method
1 Boil vermicelli in
plenty of boiling water. Strain when
cooked.
2 Mix eggs and
cheese. Season.
3 Heat a knob of butter
in a small pan. Fry the mixture on
both sides.
Ravioli
Recipe Index
Ingredients
For the pastry
250g semolina
200g flour
pinch of salt
water if necessary
For the filling
200g ricotta
2 eggs
chopped parsley
salt and pepper
Method
1 Start with the
pastry. Mix the flour, semolina and
salt carefully, add the water and work into smooth dough. Rest for 1 hour.
2 Now prepare the
filling. Put all the ingredients into
a mixing bowl. Mix everything
well. Season.
3 Divide the pastry into
4 pieces and roll into long strips about 8cm wide. Dampen the edges with water.
4 Put small balls of
ricotta some 2cm from the edge of the pastry and 4cm apart. Turn one edge of the pastry on the other
one and press to seal. Using a
ravioli cutter cut out the pastry 10c away from the filling.
5 Leave to rest for 10
minutes, then boil in salted water.
6 Serve with tomato
sauce and grated cheese.
Baked Macaroni
Recipe Index
Ingredients
400g macaroni
2 hard boiled eggs
600ml beef stock
100g onions
50g tomato paste
50g grated cheese
200g minced meat
3 eggs
seasoning
oil
Method
1 Peel and chop the
onions and fry them in a little oil until they obtain a golden colour. Add meat and continue cooking until it is
brown.
2 Add tomato paste and
stock and cook for a further 20 minutes.
3 Boil macaroni in
plenty of salted water. When this is
ready, drain off the water.
4 Add meat sauce,
cheese, chopped hard boiled eggs, eggs and seasoning to the macaroni. Blend everything.
5 Prepare a greased pie
dish. Put the macaroni in this dish
and cook for 40-40 minutes in a medium to hot oven.
Macaronelli with Ricotta
Recipe Index
Ingredients
600g macaronelli
5 eggs
400g ricotta
50g butter
chopped parsley
salt and pepper
Method
1 Boil macaronelli in
salted water. When cooked, drain and
put into a clean pan.
2 Mix ricotta, eggs,
chopped parsley and seasoning.
3 Add butter to
macaronelli and cook for a few minutes on a very low heat.
4 Add ricotta mixture
and continue cooking for about 20 minutes, still on a very low heat.
5 Serve hot.
Baked Rice
Recipe Index
Ingredients
250g rice
25g grated cheese
50g tomato paste
100g peeled tomatoes
250g minced meat
300ml stock
4 eggs
olive oil
salt and pepper
Method
1 Cook the meat. Add the chopped tomatoes and tomato
paste. Add the stock and simmer for
30 minutes.
2 Wash rice and boil in
salted water. When half cooked strain
and cool under running water.
3 Mix the rice well with
the sauce and the other ingredients.
4 Put the mixture into a
greased baking dish and cook in a moderate oven for 45 minutes.
Risotto with Sea Food
Recipe Index
Ingredients
400g rice
500g fresh clams
500g fresh mussels
100g chopped onions
1.5ml water
chopped parsley
mint
olive oil
salt and pepper
Method
1 Heat some oil and fry
the onions to a light colour. Add the
rice and continue frying for 3 minutes.
Add water, bring to boil and simmer for 15 minutes.
2 Cook the mussels and
clams, remove shell and add the rice, season preferably using fresh ground
pepper (if you want substitute the
fresh mussels and clams with tinned ones, use 150g of each).
3 Continue cooking for another
10 minutes or until the rice is nicely cooked.
4 Garnish with chopped
parsley before serving.
Tomato Sauce with Meat and Eggs
Recipe Index
Ingredients
200g onions
200g grated cheese
800g tomatoes
200g bacon
300g minced meat (pork or beef)
75g margarine
3 eggs
salt and pepper
Method
1 Cut bacon in small
pieces. Prepare the tomatoes by first
peeling and then chopping them.
2 Slice and fry the
onions, meat and bacon and continue cooking.
Add tomatoes, salt and pepper.
Cook for about 20 minutes.
3 Before serving add the
margarine, eggs and cheese.
4 Cook for 5
minutes. Serve warm.
Spinach and Ricotta Pie
Recipe Index
Ingredients
For the Pastry
flour
margarine
pinch of salt
water
For the Filling
500g ricotta
80g grated cheese
150g ham
800g spinach
2 eggs
egg white
salt and pepper
Method
1 Clean and wash the
spinach. Boil in salted water. When cooked remove as much water as
possible.
2 Cut ham into small
pieces. Mix ricotta, egg, ham,
chopped spinach, salt, pepper and cheese.
Mix well.
3 Grease a pie dish and
line with pastry. Fill in with the
mixture. Egg wash the edge and cover
with pastry. Make some pastry
decoration on top.
4 Egg wash and bake in a
moderate oven for about 45 minutes.
Ricotta Pie
Recipe Index
Ingredients
600g ricotta
50g grated cheese
3 eggs
salt and pepper
puff pastry or short crust pastry
chopped parsley
egg wash
Method
1 Mix ricotta with eggs
and work to a smooth mixture. Add
cheese, parsley and seasoning. Check
seasoning as it is very important to get the flavour right, because it will
be almost impossible to correct it after baking the pie.
2 Grease a pie or
sandwich tin, line with pastry and fill with ricotta. Egg wash the edges and cover with pastry.
3 Egg wash and bake in a
moderate oven until a nice golden colour is reached. Serve warm. (this pie can also be cooked without the pastry cover).
Bigilla
Recipe Index
Ingredients
400g dried beans
vinegar
chilli pepper
bicarbonate of soda
plenty of garlic cloves
chopped parsley
olive oil
Method
1 Soak the beans in
salted water with some bicarbonate of soda for 24 hours.
2 Wash beans and cook
them in plenty of salted water. Bring
to the boil and simmer till they are cooked.
Do not leave the beans short of water, as they may stick to the bottom
of the pan and burn.
3 Mince beans. Season.
Add some olive oil and put into a serving dish.
4 Chop the parsley,
crush the garlic and chilli pepper, mix with some oil and vinegar. Pour this sauce over the beans.
Stuffed Globe Artichokes
Recipe Index
Ingredients
4 artichokes
75g anchovy fillets
crushed garlic
150g fresh breadcrumbs
50g olives
oil and vinegar
parsley
salt and pepper
Method
Chop the anchovy fillets, garlic, olives and parsley and mix with
the breadcrumbs. Add the oil and
vinegar and work into a dry paste.
Season.
Wash the artichokes and fill between the leaves with this mixture.
Place the artichokes upright in a small saucepan. Half cover them with water and add some
oil. Cover with a lid, bring to boil
and simmer for 1 hour. Serve hot.
Kusksu with Broad Beans
Recipe Index
Ingredients
200g onions
200g kusksu (see note below)
400g broad beans
25g tomato paste
1lt water or stock
little margarine
grated cheese
garlic
salt and pepper
Method
1 Peel the onions and
garlic and chop them finely. Melt the
margarine and lightly fry the onions and garlic until they obtain a golden
colour.
2 Skin the beans from
both shells. Add tomato paste, beans
and water to the onions. Bring to the
boil and simmer.
3 Add the kusksu and
continue simmering for about 12 minutes.
4 Add seasoning and
serve with grated cheese on top.
Note: Kusksu is
different from couscous which is a typical Arabic dish. Kusksu is made of round small pasta a
little bigger than a coriander.
Instead of broad beans peas may be used.
Green Pepperone Stuffed with Tuna
Recipe Index
Ingredients
4 large green peppers
100g chopped onions
150g rice
1 tin of tuna
25g tomato paste
mint
olive oil
some water
salt and pepper
Method
1 Cut the top of each
pepper and remove the seeds. Wash and
boil the rice.
2 Fry onions till golden
brown, add tuna, mint and tomato paste.
Season.. Add water and simmer for 5 to 8 minutes.
3 Drain rice and mix
well with the sauce. Stuff the
peppers with the rice mixture.
4 Put peppers in well
greased pie dish and bake for 35 to 45 minutes.
Stuffed Egg-plant
Recipe Index
Ingredients
2 medium sized egg-plants
75g onions
50g tomato paste
25g grated cheese
400g minced meat (pork or beef)
2 eggs
salt and pepper
Method
1 Cut the egg-plants in
half (lengthwise) and boil for 6 minutes.
Remove the pulp from their centre and chop it.
2 Fry the onions, add
meat and the chopped egg-plant. Cook
for 10 minutes, add tomato paste, salt and pepper.
3 Remove from the heat,
adding eggs and cheese. Stuff the
egg-plants with this mixture.
4 Bake in a hot oven for
35 to 40 minutes.
Marrows Stuffed with Meat
Recipe Index
Ingredients
4 large marrows
2 eggs
100g onions
25g tomato paste
600g minced meat
1 kg potatoes
50g grated cheese
clove of garlic
chopped parsley
olive oil
salt and pepper
Method
1 Cut the marrows’ top
and scoop the insides. Chop the
onions and garlic.
2 Fry in hot oil, taking
care not to brown. Add tomato paste
and meat. Continue cooking until the
meat is cooked. Add the chopped
marrow pulp, and cook for a few more minutes. Allow to cool.
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