Simmer for 15 minutes with the lid slightly ajar. Stir in the tomato paste, then add the stock or water and kusksu and bring to the boil. Sauté the bacon (if using), onion and garlic with the oil in a saucepan over a medium heat until the onions are soft. Use your thumbnail to pierce the skins and pop out the beans inside. If you can’t find the pasta, look for pearl couscous or fregola (a similar toasted pasta from Sardinia), or substitute a small pasta such as ditalini.Ģ tablespoons tomato paste (concentrated purée)ġ litre (34 fl oz/4 cups) vegetable stock or waterġ00 g (3½ oz) kusksu (or pearl couscous, fregola or ditalini pasta) 2 tablespoons chopped mintĢ tablespoons chopped flat-leaf (Italian) parsleyĤ fresh ġbejniet cheeselets (page 46) or 360 g (12½ oz) firm ricotta divided into 4 piecesĥ0 g (1¾ oz) parmesan (or any other hard salty cheese), finely gratedīlanch the broad beans for 3 minutes in salted boiling water, then drain, rinse briefly and tip into a bowl of iced water. Sitting somewhere between a soup and very wet pasta, it’s often served in spring when broad beans come into season, but is delightful in colder weather using frozen beans. ![]() This dish is known by the same name, and includes another of Malta’s favourite ingredients – fresh broad beans – plus a touch of the omnipresent tomato paste, and Malta’s loved ġbejniet cheese. Given their similarity to couscous in shape and name, it’s likely their origin dates back to the Arabic occupation of Malta, although little evidence exists. Their size is about that of a large peppercorn. Kusksu are tiny pasta beads produced in Malta. Available in stores nationally, RRP$45.00. This is an edited extract from Malta by Simon Bajada, published by Hardie Grant Books. ![]() He talks with Philip Clark about his new cookbook Malta, which draws on the fabulous mix of culinary traditions that have come to Malta over the centuries because of its location in the central Mediterranean. ![]() His work as a chef, food stylist, recipe developer and photographer has taken him around the globe. Australian-born chef, food and travel photographer Simon Bajada is of Maltese heritage.
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