PATIZZI (MALTA)
danielle mendez
The dinner tables in Malta are a true blend of Mediterranean cuisine with a splash of Sicilian and North African influences. Like their Mediterranean neighbours, the Maltese subscribe to the philosophy that fresh, seasonal produce is best and make the most of their abundant natural resources. Although Maltese food is influenced by the country’s Mediterranean neighbours Malta also boasts its own unique dishes. Patizzi, flaky pastry filled with cheese or vegetables, is famous in Malta.
ingredients
- INGREDIENTS
- Pastry:
- 14 oz flour
- Water
- A pinch of salt
- 2 oz soft shortening
- 2 oz margarine
- Filling:
- 14 oz ricotta
- 4 eggs
- A pinch of salt
- Pepper
directions
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PREPARATION
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Put the flour in a mixing bowl, add enough water to make a stiff dough.
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Beat (in electric mixer) on medium speed until smooth. If the pastry is
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at all sticky add more flour.
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Roll the pastry out 1/8" thick on a floured board, spread the shorteneing
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over the whole surface, using the hands. Roll up as for Swiss roll.
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Now roll the pastry out again - spread it this time with margarine. When
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ready for use roll it out for the third time.
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Make the filling. Mash the ricotta with a fork, add the salt and the
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unbeaten eggs.
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The patizzi may now be made into little tartlets in round tartlet cases
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or they may be cut in the same way as ravioli.
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Bake in a hot oven (400 degrees) for 20-25 minutes or until risen and
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golden brown.
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*The most popular patizzi are made with ricotta, but there are also
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two other varieties; one made with peas and onions and the other with
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anchovy.
Source: danielle mendez
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