It's okay, but I mentioned I prefer my Ma's recipe.
When I started posting Carmela's and Ma's recipes, I wasn't too exact.
I had posted Ma's recipe for stuffed vegetables, more or less.
Okay… way less. I'm sorry.
So, of course, I got some e mails.
Maltese recipes, except for cakes and pastries, are often just a guideline.
Think of the way you'd explain how to make a peanut butter and jelly sandwich.
I mean, you don't say "A third of a cup of peanut butter…"
A lot of Maltese recipes make use of what's in the house or garden.
Or what a picky family member likes to eat.
Or what's on sale.
Another feature of Maltese recipes is a heavy reliance on carbs.
Really. We've never met a carb we didn't like.
There's our classic comfort food - timpana.
A layer of flaky or puff pastry lining the pan, which is then filled with pasta.
Then the pasta is covered with another layer of pastry.
Dr. Atkins would have a fit.
Ma had her own recipe for Stuffed Artichokes - Qaqoċċ Mimli.
Here's her recipe.
More or less.
Depending on what she had on hand.
It's all good.
Qaqoċċ Mimli
Serves 8
Artichoke Prep Work
The 8 artichokes are soaked in salted water for 25 minutes.
Then the leaves are opened by taking the upside down artichokes and smashing them against a table top.
The Stuffing
Mix in a bowl
8 Tablespoons parsley
300 grams plain bread crumbs
200 grams finely chopped anchovies
2 garlic cloves, chopped
12 olives, chopped
Salt and pepper to taste
Gently spread the artichoke leaves apart and lightly stuff the artichokes.
Place the artichokes in a pot large enough to hold them upright.
Cooking Artichokes
Add to the pot
3/4 inch water
Drizzle over the artichokes
3 Tablespoons Olive oil
3 Tablespoons wine vinegar
Cover the pot and place over medium heat.
Bring to a simmer and reduce heat to low.
If the water evaporates away add more warm water so they won't scorch.
Cook until the leaves can be easily pulled out, about 1 1/2 hours.
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