A vegetarian is on an island where “fish” rabbits, ends up working alongside live lobsters … oops, no more … and drowns his sorrows in the ricotta.
This would be a good summary of my month in Malta but, for “snoop”, go into details.
I’m a vegetarian for almost three years, albeit somewhat flexible – I happened to eat a little ‘meat or fish, especially on the road, but, basically, I try to avoid it – and the past month in Malta has put a strain proof, for this reason, both my stomach that my hips.
From the beginning I was prepared to the fact that the Maltese cuisine as traditional dishes offered few vegetables, the land being very arid, but I never thought that the traditional dish of these small islands in the middle of the Mediterranean was a small animal, furry and not one with scales: Yes, the Maltese dish is the rabbit! To this it must, offered a bit ‘everywhere, from stylish restaurants to taverns more spartan, then follow other proposals local meat, first of all, or nearly all fish and stuffed with garlic and pepper as if there were no tomorrow . The fact that I have worked in an Italian restaurant did nothing to improve the situation since the main courses were mostly based on fish or shellfish.
And I then what I partook in a month?
Pizza and pastizzi, washed down with Cisk.
Good pizza (the restaurant where I worked), good pastizzi ricotta (Maltese street food made of puff pastry stuffed) and the good Cisk (the local lager) and this is why the pants were starting up with me closer!
That said, I came home bringing back the recipe for pastizzi more traditional ones made with ricotta cheese, and which is said to date back to the sixteenth century.
Ingredients for 4 people:
300 g ricotta
750g puff pastry
1 bunch chopped parsley
Put in a bowl the ricotta, parsley, two eggs, salt and pepper (the latter according to your taste) and stir.
Roll out the dough until it is thin. Divide it into circles with a diameter of about 9 cm.
Beat the remaining egg and usatene part spennelare to the edges of the circles. Put in the center of these a spoonful of stuffing and fold the edges of the pastry up to close them, forming bundles.
Brush the outside with the rest of the beaten egg. Bake in a preheated oven at 200 ° for about 30 minutes.
Of these pastizzi there is a model with peas or spinach, but in my opinion, you can indulge in uniting ricotta various kinds of vegetables or spices..
Enjoy your meal, vegetarian and non!