A PAssion For Success - MaltaRightNow.com

| FOOD |Hooray!IT’S CARNIVAL!by Gloria MizziCome Carnival time, thetypical Maltese Prinjolatamakes its appearance in mostconfectioneries. You can seeenormous ones which are soldin portions or smaller versionsin different sizes. They allhave the same pyramid shape,and they are decorated withglacé cherries, melted darkchocolate and pine nuts, fromwhere the name is derived.There are different recipes forPrinjolata, but the ingredientsare mostly the same.Another typical carnival sweet is the Xkumvat. Theseare fried sweet pastry ribbons which probablyoriginated in southern Italy where different fried pastryshapes are very common and a favourite amongchildren.March is also the season for artichokes, when theyare at their best. Choose artichokes that are fresh,crisp and compact, with the inner leaves wrappedlightly round the choke. The artichoke is an excellentvegetable and very nutritious. It is especially goodfor the liver, so one must make the best of it when inseason. The stalk and outer tough leaves are not tobe thrown away. The stalks should be peeled andcooked as well, or recycled into soups, stews andsalads. The outer leaves should be boiled in a minimalamount of water and the liquid thus obtained added tosoups or even taken as a healthy drink. The medicinalproperties of the artichoke are plenty, so go ahead andmake the best of it!If you don’t like eating the artichoke leaf by leaf,as in Qaqocc a la Maltija, try these recipes which I’mpassing on as they are easy to make, and above all,good for you!L&s | february ’09 33