Issue link: https://maltatoday.uberflip.com/i/637230
maltatoday, SUNDAY, 7 FEBRUARY 2016 35 Fine food of the week FOLLOWING a period where as a population, we tended to go with the notion that if it was made abroad it was better, the local stuff is starting to take over and artisan foodstuffs are being given the credit they deserve. Gbejniet recipes have been passed down from generation to generation and remain a trusted favourite among both Maltese and tourists alike. The original recipes for gbejniet date back to before the British in- troduced the cow to our shores, so as a result were made with sheep or goat milk. The produc- tion of gbejniet is steeped in tradi- tion with a number of rules hav- ing been passed on from mother to daughter – some of which are plainly superstition. It was locally believed that the best cheese was prepared from the milk of sheep born in autumn, and not from those born in spring. The fact is that during a rainy sea- son when the sheep can have as much grass as they desire the milk is more plentiful. The more grass and fodder they get, the better the milk and the cheese produced. A local tradition held that the best cheese could be obtained in the months with the letter R: Sep- tember, October, November, De- cember, January, February, March and April. Milk was not consid- ered good enough in the months without an R: May, June, July and August. In a world without re- frigerators you could see why this worked. Gbejniet are made by adding ren- net – a digestive enzyme produced by mammals – to the milk and al- lowing the milk to stand until it hardens enough to be cut with a knife, whereupon it is placed in plastic containers and allowed to harden further. Gbejniet are available in three different types. A large quantity is sold fresh as gbejniet friski, and is best eaten with some crispy Mal- tese bread. Gbejniet are also available half- dried, moxxi, the cheese that was settled for 24 hours. Fresh gbejniet can be left to dry on cheese-hurdles inside a nemusiera, a small box covered with a mosquito screen to shield the gbejniet from mosqui- toes. Such boxes were once a com- mon sight in the villages and some still survive. In about two to three days the cheese is dry enough to be sold, and after a few more days they are good for grating. Gbejniet are also available pep- pered, gbejniet tal-bzar. Semi- dried gbejniet are dipped in boil- ing water and dried with a cloth, then placed in a bottle and sprin- kled with salt, pepper and vinegar according to taste. Traditional flavours of traditional gbejniet Food Recipe of the week Michael Diacono Ingredients Pasta • 300g flour • 3 eggs • 1 tsp salt • 1 tbsp olive oil Filling • 6 fresh gbejniet • Handful borage leaves • Handful borage flowers • Salt and pepper Sauce • 1 tbsp butter • Olive oil • 1 clove garlic • Salt and pepper • A few strands saffron Method 1. To make the pasta place the flour directly onto the surface and make a well in the cen- tre. 2. Add the eggs, olive oil and salt and beat the mixture, slowly incorporating the flour from the sides. 3. Knead the dough until smooth. 4. Wrap in cling film and place in the fridge for 30 mins. 5. To make the filling place the borage leaves in a pan with some butter and olive oil and allow to wilt and allow to cool. 6. Mix in the fresh gbejniet and grate the dried gbejniet into the mixture. 7. Add a handful of borage flow- ers and season with salt and pepper. 8. Add the chopped parsley and set aside until ready to use. 9. Roll out the dough, using a pasta machine if you have one. 10. Place teaspoons of filling ap- prox. 1 inch apart. 11. Moisten the sides with water and fold the pasta over the filling and press down to seal. 12. Cut into individual ravioli and place on a floured tray until ready to cook. (You can freeze the ravioli at this stage.) 13. To make the sauce, melt the butter in a pan and add the garlic, saffron, salt and pep- per. 14. When ready to serve place the ravioli in boiling water and cook for a couple of min- utes until the ravioli come to the surface of the boiling wa- ter. 15. Place in the pan with the sauce and toss. 16. Serve with a handful of bor- age flowers. This recipe first appeared on Gourmet Today TV, aired on TVM on 6 March, 2015. Gbejniet are available as fresh, dried or peppered Ravioli stuffed with gbejniet in saffron butter and borage flowers