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Meatloaf of pork with prunes
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The Cuisine Of Malta
Peculiarities of the national cuisine of Malta Not only do the knights of Malta had its secrets, secrets kept and Maltese Housewives. The mere cooking of hot food, especially in…

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Culinary wonders, how to cook exotic dishes

Scaloppine Panna funghi

From a clever combination of three words is not accidental breathes the spirit of Italy – the name is met in the menu of the trattoria “Rimini”. It is here that serves a dish of pork tenderloin, mushrooms and cream with baked potatoes as a side dish. Reminds nothing? Scaloppine – nothing like the Italian version of the French escalope – fried in flour thin plates of veal or other meat, sliced and prepared in a special way. And cooking a La “Fungi” hints at a creamy mushroom sauce.

Meat is cut across the grain thin, but wide pieces and bounces. After salt and pepper it, fry both sides in hot fat until crispy brown. Mushrooms boil in salted water. Remove the meat from the pan, pour there a little mushroom broth and boil about 6-8 minutes. Then return the meat, put sliced tomatoes, and pour diluted with water tomato paste and stew for about 6 minutes. Before serving the cuts of meat laid out the mushrooms and as a side dish usually served baked or fried potatoes, sprinkled with herbs. Continue reading

The Cuisine Of Malta

Peculiarities of the national cuisine of Malta

Not only do the knights of Malta had its secrets, secrets kept and Maltese Housewives. The mere cooking of hot food, especially in rural areas, is a kind of ritual. It was the fact that due to the lack of firewood cooked food or burned in a furnace, for which the entire village was preparing, and sinking a local Baker, but every woman early in the morning brought down his pot of food. The smells and aromas of the neighbors could have guessed that someone for dinner.

Families cooked on large flat stones, heated on the fire, they retain heat a long time. The lack of firewood determined the nature and composition of the typical Maltese dishes. In addition to pasta are clearly of Italian origin, meat and vegetables, usually baked or stewed. Ragout rabbit’s meat (in Maltese is “Fenech”), stuffed beef, stuffed with braised octopus, steamed vegetables of all kinds are among the most tasty local dishes.

Traditional pie with lampuki – fish, taste like tuna. And one of the most exotic dishes – spaghetti with sauce from ink of an octopus . Continue reading

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