Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!ams-newsfeed.speedport.net!newsfeed.speedport.net!amsnews01.chello.com!nexus.news.chello.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: spammersno@more.com (lambchopdelite) Newsgroups: rec.food.recipes Subject: Maltese Stuffed Cuttlefish Followup-To: rec.food.cooking Date: 19 Apr 2000 22:41:09 -0600 Organization: @Home Network Canada Lines: 40 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8dm1p5$poq@boofura.swcp.com> Reply-To: tiffany96@iname.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41441 >From: "RikkU DikkU" >Can anybody from the island of Malta submit some typical Maltese dish >recipes ? KLAMARI MIMLIJIN Stuffed Cuttlefish 1 lb. 12 oz cuttlefish 1 fillet of anchovy 2 cupfuls soft breadcrumbs 1 tablespoon mixed herbs (parsley, mint and marjoram) 2 onions 4 large tomatoes 1 hard-boiled egg 1 egg 1 tablespoon capers 2 tablespoons oil for frying 2 olives Discard the insides and the bone from the fish. Take out the inkbag but keep the tentacles. Fry the onion lightly in the two tablespoons of oil. Add the tomatoes and cook for about 30 minutes. Reserve two tablespoons of this sauce to moisten the other filling ingredients. Beat the cuttlefish with a wooden spoon to soften them. Combine the breadcrumbs, the sauce, the hard-boiled egg, capers, olives, anchovy, herbs and raw egg. Fill the cuttlefish with this stuffing, and sew the open end. Add to the hot tomato sauce and simmer until cooked. The chopped tentacles are also added to the sauce together with enough water to prevent it from drying. The sauce is usually served with spaghetti. The cuttlefish may be cut in rings and served at the same time or kept for a second course. Serves 4. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.