Well Easter is just a few weeks away and I’ve finally recovered from Mardi Gras a month ago.
As you know, Mardi Gras and me get along just fine. I’m a big fan. The color, the naked breasts, the pageantry and the naked Breasts are all a big part of the pre-Lenten revelry. And although Mardi Gras in New Orleans and Carnival in Rio are world class, there a few hot spots throughout the world that celebrate with dancing in the streets, rowdiness, brawls and orgies.
General mayhem during Carnival is celebrated in Malta, a very small southern European country on the Mediterranean. That should say enough about the perfect setting for Mardi Gras. Topless French Babes, the exquisite food and crusty bread.
South of Sicily and north of Libya this tiny country is one of the world’s smallest (122 sq. miles) and most densely populated. It is so small that the Maltese army recently volunteered to help out in the Ukraine but needed a ride to get there.
But aside from the Maltese Falcon, the cuisine of Malta is also world class. To celebrate Carnival, Maltese bakeries churn out Prinjolata, a towering white cake similar to the King Cake of New Orleans.
The real local dishes however bear the unmistakable signature of the Mediterranean. Sheep’s milk cheese, local wines and veggies all combined to bring out the Med-tech flavors of the islands.
The majority of Mardi Gras action takes place at the Renzo Piano city gates in the country’s capital of Valetta. But even more macabre interpretations take place in the nearby islands of Gozo and Nadur.
So when you put on the ornate costume, get stupid drunk and make an ass out of yourself, take some time to savor the local cuisine from the artichokes, to the marrow to the aubergines.
The list highlights some terrific local recipes and gives a glimpse of the pristine island and of course, Carnival in Malta.
Hobz Biz-Zejt (Maltese Bread)
Hobz Biz-Zejt (Maltese Bread)
1 Loaf Crusty Peasant Bread
Maltese Olive Oil
6 Tomatoes Halved
Freshly Ground Black Pepper
Large Green Olives, Sliced
Bell Pepper, Sliced
Maltese Goat Cheese
Pour the olive oil into a plate.
Slice the bread, then dip one side of each slice into the oil.
Squeeze out the excess.
Rub sliced tomatoes on bread and sprinkle with salt and pepper
Sprinkle with salt and pepper.
Add capers, olive slices, chopped green peppers.
Soppa tal-Qara Ahmarl (Maltese Falcon)
1Jointed Young Falcon, Cut into Pieces
½ Lb. Pork Belly, Chopped
1 Onion, Chopped
4 Garlic Cloves, Smashed
4 Small Carrots, Peeled & Sliced
1 Cup Peas
2 Bay Leaves
1 Oz. Red Wine
3 Tbs. Tomato Puree
Sea Salt/Freshly Ground Black Pepper
Heat the oil in a deep
casserole and fry the falcon pieces on both sides. Remove from the casserole
and set aside.
Fry the pork belly in the
same oil and set aside to fry the onion and garlic in the same oil add the
falcon and pork to the casserole
Add the tomato puree
diluted in the glass of water bring to boil. Add the glass of red wine
bring to boil. Lower the heat, add the bay leaves season to taste and simmer
for 30 minutes
Add the carrots and peas
and cook for further 15 minutes or until the falcon is tender until reduced by half.
Serve over fresh made pasta.
Come to Malta
Come to Malta for Carnival, the bread and native wines and cheese, the white sandy beaches and the topless French Women. A cavalcade of flavor on the island of Malta.
The color, rowdiness, licentiousness and brawls in the streets make for the color and pageantry of Carnival in Malta. The parades are world class, the dancing is down and the jails aren’t bad either.