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Sauces

with special thanks to  ilovefood.com.mt website

Tomato Sauce

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Ingredients:

  • 1 kg ripe tomatoes (with seeds removed)
  • 1 Onion (chopped)
  • Handful of basilico
  • 3 teaspoons Olive oil
  • Salt and pepper

Method:

Fry the Onion in Olive Oil.
Add the chopped tomatoes.
Cook for 5 Minutes.
Pass the sauce through blender and cook on very low heat for 2 Minutes.
Add salt and pepper and cook for another 20 minutes.
Finally add the basilico which is finely chopped

Caper sauce for Fish

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Ingredients:

  • 4 tbsp. butter
  • 1 1/2 tbsp. lemon juice
  • 1 tbsp. capers
  • 1 tsp. chopped parsley
  • Pepper to taste

Method:

Melt the butter. Add lemon juice, capers, parsley and seasonings. Heat until it is sizzling and then pour over steamed or baked fish.

 

Fresh pesto sauce

fresh-pesto

Ingredients:

  1. 2 cups fresh basil leaves, packed
  2. 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  3. 1/2 cup extra virgin olive oil
  4. 1/3 cup pine nuts or walnuts
  5. 3 medium sized garlic cloves, minced
  6. Salt and freshly ground black pepper to taste

Method:

  1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
  2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Chickpea & Black Olives Dip

BigillaIngredients

1 x 400g can chickpeas, rinsed, drained
3tbsp. chopped parsley
100g (1/2 cup) black olives chopped
1 green garlic
1/2 teaspoon chili powder
2tbsp olive oil

Method

Place the chickpeas, olives, garlic, chili powder and oil in the bowl of a food processor and process until smooth. Transfer to a serving bowl.


Bigilla

BigillaIngredients

450g dried broad beans

2tsp. chopped parsley

1 garlic crushed

1 chili pepper

a dash of harissa

1 tbsp of mixed fresh mint, finely chopped

2 tbsp olive oil

Method

Soak beans overnight replace water. add salt to taste bring to boil & simmer until beans are soft mash beans and place them in a serving dish Pour olive oil on top Add other ingredients to taste

Serve hot or hold

 

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