Penne with Maltese Sausage
Cook the pasta in plenty of salted water following the instructions on the pasta packet. Remove the skin from the Maltese sausage and chop roughly. In a saucepan, heat up the olive oil and cook the garlic and onions on gentle heat. Add the sausage meat and cook. Add the Pelati and keep stirring until it is heated through. Add the wine and a few drops of Hot Pepper Sauce and carry on cooking on low heat for 20 minutes until the liquid reduces. Remove from heat, add the rocket leaves and stir. Allow to rest for 5 minutes. Add the cream and stir to blend in well. Garnish with some more rocket leaves. Serve and finish off with freshly ground pepper and a tablespoon of grated Hanini cheeselet.
Lemon and Irkotta Linguine
Follow the instructions on the packet to cook the pasta. Reserve a cup of the pasta water when you drain the pasta. Place the ricotta, 1 tablespoon of olive oil, lemon juice, lemon zest, half the pasta water and grated pecorino in a large bowl. Use an electric blender to combine all the ingredients together until it forms a smooth paste. Heat the rest of the olive oil on medium heat in a large flat saucepan. Add the blended ricotta mix. Add the linguine and stir gently, then add the pasta water little by little until the consistency of the sauce is creamy and coats the pasta. Add the rocket leaves and garnish with Pekorin cheese, pepper and lemon segments. Serve immediately.
Pasta with Octopus Sauce
Cut the octopus into even sized pieces and put them in a small bowl. Heat a small quantity of oil and water in a large and deep frying pan and fry the octopus pieces. Remove them from over the heat when cooked and leave to cool for about 15 minutes. Add the tomato paste and herbs and continue cooking. In a separate pan, add the Mayor Diced Onions and the Mayor Polpa. Slice the olives and add them, together with the lemon zest, to the tomato mixture. Mix well. Mix this mixture with the octopus mixture. Add the peas, wine and seasoning. Continue cooking for about 30minutes. Meanwhile, boil the pasta in plenty of salted water. Drain well when ready. Serve the octopus sauce on top of the cooked pasta.
Fried Rabbit with Wine and Garlic
Peel and chop the garlic cloves. Place the rabbit portions in a large bowl and cover them with wine. Mix in the garlic, thyme, bay leaves and some seasoning. Leave some garlic for frying. Cover and leave in the fridge overnight. Heat some oil in a large saucepan. Add the garlic and fry it for a few minutes. Don’t fry until golden brown. Remove the rabbit pieces from the marinade and dry them with kitchen paper. Fry them until the rabbit meat is a deep, golden colour. Turn the rabbit portions occasionally during cooking and sprinkle some marinade over them. Lower the flame, add some more marinade and cover the pan. Leave to simmer until the rabbit meat is tender. Check regularly to see that the mixture remains moist. Add more marinade if necessary.
Honey Roasted Pork Loin
Preheat the oven to 2000C, gas mark 6.Wash and scrape the carrots and cut them into thick slices. Peel the onions and cut them into thick slices. Put the carrots and onions in a roasting dish. Season the pork and place it on top of the carrots and onions. Place the honey, mustard, cloves, cinnamon, sugar and oil in a bowl. Mix well until all the ingredients blend together.Pour some of this mixture over the pork. Add some water to the dish. Cover the whole dish with aluminium foil and bake in the hot oven for at least 90 minutes. Baste frequently. Remove the foil and pour the rest of the mixture over the pork. Continue cooking for at least 45 more minutes. Allow the pork to relax for about 30 minutes before carving.
Fresh Tuna Fillets with Sauce
Heat the oil in a pan, and lightly cook the tuna steaks for a couple of minutes; both sides. Season with salt and pepper. When ready remove from pan and cook the diced onions for 2 minutes. Add 150ml Mayor Zalza tat-Tadam , the olives, capers and some garlic powder. Simmer on low flame for 3 minutes. Bring to a boil some potatoes, drain and quarter. Season with some salt and pepper and fresh chopped parsley. Serve warm.