Food Safari's timpana | Timpana is the ultimate pasta pie. Macaroni or penne is cooked and added to a rich Bolognese-style sauce, often enhanced by chicken livers. With the addition of cheese and eggs, the pasta and sauce is spooned into a pastry case and cooked until golden.
I used to love pulpetti when I was a little girl and watching my mum make them and eating them as she fried them in batches. She used to make tuna,salmon and corned beef patties.These can be served with a salad,roast vegetables,rice salad ,couscous or pasta . Ingredients: 2 large tins tuna in brine or oil drained 6 [...]
Widow's soup (soppa tal-armla) (Maltese). We make it without the Kohlrabi. We add fresh spinach. We leave the Gbejniet(Maltese cheeselets) out because we don't have them in the US. Instead, when soup is almost done, we crack 1 egg per person, drop in soup, cover the pot, until the eggs are done.
A pastizz (plural pastizzi) is a savoury pastry from Malta. Pastizzi usually have a filling either of ricotta or of mushy peas, and are called pastizzi tal-irkotta, cheesecakes, or pastizzi tal-piżelli, peacakes Pastizzi are a popular and well-known Maltese food.