Malta

Minestra   

-300g thick smoked bacon or pancetta (optional)- fat trimmed, cut in generous size chunks

-1 small pumpkin or squash, peeled & de-seeded

-3 med. sweet potatoes, chopped in 1" thick pieces

-1/2 small cauliflower, florets separated

-3 shallots, finely chopped

-2 large carrots, chopped in 1" thick pieces

-1 garlic clove, finely chopped

-1 C. peas

-half a tin of chickpeas (prepared)

-1 lamb stock cube, melted down w/ 50ml. water

-1 Tbs. olive oil

-1 tsp. mild curry

-1/2 tsp. pepper

-1 tsp. dried parsley

NOTE: To peel pumpkin:

(in large saucepan, cover pumpkin with boiling water & simmer on high for 20 minutes. Drain, let cool. You should now see that the pumpkin can be easily peeled. If so, chop pumpkin in half and scoop out seeds. Scoop out flesh and set it aside for the minestra.

1) In a saucepan, fry shallots and garlic on med. heat until soft. Cook bacon until brown. Pour in stock, curry, pepper, & parsley, stir to combine.

2) Add carrots, potatoes, and cauliflower. Pour in enough boiling water to cover. After 10 min., add pumpkin.

3) Cover & simmer 25 minutes. In last 5 minutes, add chickpeas and peas, stir to make sure pumpkin is completely dissolved. Serve with bread and sprinkle with parmesan cheese.