Maltese Bigilla - Bean Dip

Bigilla is a traditional Maltese snack (or dip) made out of beans (usually Fava beans). In Malta they are called "ful tal-Ġirba".

This Maltese dip is traditionally made with dried favas, but using fresh beans means they don't need to be soaked overnight first and slashes the cooking time. Serve with crackers or crusty bread.


If you're using dried broad beans, you must first soak them for two days in salted water with the bicarbonate of soda mixed in. The water must be changed after the first day. This will soften the beans. After the second day, cook the beans in fresh water. Bring the water to a boil and let simmer until the beans are cooked. (generally easier and faster if you use a pressure cooker) Drain.


Lets start with 250gms of beans, prepared as above. (you can use canned beans but that's cheating!)
Once the beans are cooked, and soft, put them in a food processor (while still hot) and mix for a few seconds
Add salt (rock salt is the best) and pepper to taste
2 cloves garlic (or more!)
A handful of parsley
Some chopped red pepper
About 4 tbs Olive oil


Mix till you get a rough consistency. Serve immediately (so the bigilla is still warm,) drizzle some more olive oil over the plate and some chipped parsley to garnish.


Serve with Maltese Galletti (if you are in Malta!) or crackers or crusty bread

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Caesar Salad

Great for the hot weather we are having - it hit 115F a few days ago! This dressing is great - nice and creamy!
For the croutons
5 tbs  olive oil
1 garlic clove, mashed to paste (about ½ teaspoon)
½ - ¾ loaf ciabatta or similar rustic bread, cut into ¾-inch cubes (about 5 cups) 
¼ cup water
¼ tsp table salt
2 tbs finely grated Parmesan

For the Salad
1 large garlic clove, mashed to paste (about ¾ teaspoon)
2 to 3 tbs fresh lemon juice
½ tsp Worcestershire sauce
about 6 anchovy filets, patted dry with paper towels and finely minced ( to get 1 
tbs)
2 large egg yolks
1/3 cup olive oil
1 bs olive oil 
1 ½ ounces Parmesan, finely grated (about ¾ cup)
Ground black pepper
2 to 3 romaine hearts, cut crosswise into ¾-inch thick slices, rinsed, and dried 
very well

1. Make the Croutons: 
Combine 1 tbs oil and garlic paste in small bowl; set aside.
Place bread cubes in large bowl. Sprinkle with water and salt; toss, 
squeezing gently so bread absorbs water. 
Place remaining 4 tbs olive oil and soaked bread cubes in 12-inch nonstick pan. 
Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 
minutes. 

2. Remove pan from heat, push croutons to sides of skillet to clear center; add garlic/oil mixture to clearing and cook with residual heat of pan for 10 seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly 
distributed. Transfer croutons to bowl; set aside. 

3. For the Salad: 
Whisk garlic paste, 2 tablespoons lemon juice, and Worcestershire sauce together in large bowl. Let stand 10 minutes.

4. Whisk anchovies and egg yolks into garlic/lemon juice mixture. 
While whisking constantly, drizzle olive oil and extra-virgin olive oil into bowl in slow, steady stream until fully emulsified. 
Add ½ cup grated Parmesan and pepper to taste; whisk until incorporated.

5. Add greens to dressing and toss to coat. Add croutons and mix gently until 
evenly distributed. Taste and season with up to additional 1 tbs 
lemon juice. Serve immediately passing remaining ¼ cup Parmesan.