By Pippa Mattei
This quintessential Maltese dish is the first signs of spring. Using all of the fresh ingredients as well as local gbejna, it is a staple in every Maltese kitchen at this time of year.
- 1kg fresh broad beans, peeled twice
- ½ kunserva (approx. 6 tbsp)
- 2 onions, peeled and sliced
- 2 potatoes, peeled and diced
- 100g kusksu pasta or Barilla ‘Tempesta’
- 100g fresh peas
- Salt and pepper
- 1 chicken or vegetable stock cube
- Parmesan cheese to garnish
- 6 fresh gbejniet
- Approx 1 litre of water
- 2 tbsp butter
- 2 tbsp good olive oil
- Toss the onions and potatoes in butter and oil heated over medium heat.
- Add the prepared beans and peas and toss once or twice.
- Add the kunserva and stir well.
- Add water to cover, and the crumbled stock cube.
- Season with salt and pepper and ontinue to cook until the beans are soft (approx 20 mins).
- Add the pasta beads, stir well, and continue cooking, until these are transparent, (another 20 mins).
- Serve this soup with a sprinkling of freshly grated Parmesan cheese, and fresh ġbejna per person.
For more of Pippa Mattei’s recipes, to purchase her award-winning cook boos or to book cooking classes with her, visit her website at www.pippamattei.com