FOOD
Making
MEMORIES Liver and bacon can conjure up differing memories; bad school lunches from my childhood, or comfort food made by my mum. Luckily, in my professional life, I have been able to combine the memories of my mother's dish with my own twist which I serve at my restaurant and also to my daughter, who thankfully has a great palette, and no chance of the memory being scarred by another version. We are lucky to have rabbit livers as part of our staple diet, which we generally eat with pasta, as stuffing ravioli is my favourite. Of course we have chicken livers which are simple to prepare, pate being the obvious one or warmed through and served with leaves. Pig liver would make this dish overwhelming so calves liver, which is smoother, lighter and has its own distinct flavour is chosen. It's packed with protein and vitamin A, as well as all the amino acids you need. The nutritional benefits are numerous.
Lupanara is set in the cave under the bastions of Malta’s iconic Fort St Angelo in Birgu (aka Vittoriosa) in the Three Cities. The perfect location for those seeking somewhere special, slightly off the beaten track with a relaxed atmosphere. Lupanara serves quality food which is generally inspired by Italian flavours, but always with a twist and platters with a well thought out wine selection for patrons wishing to relax on the terrace. Reservations: T. 2180 3086 M. 9952 6500 / 9944 9086 Open for Sunday Lunches.
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Pork belly has become the ultimate comfort food and slow cooking the ultimate luxury so combining the two, is surely an indulgence. This hunk of meat is sliced on the diagonal and slow cooked to maintain the tenderness and cook through the fat, keeping it intact. Neither piece of meat needs much fuss, a little seasoning and a lot of patience, though I do serve it with a sweet onion chutney which I make using locally picked onions which are softened with butter, pickling spices and a little sugar and slowly slowly cooked down. A generous dollop is served with the calves liver and pork belly, Maltese bread is cut into chunks and our delicious potatoes and leaves, for those who are that way inclined. And a new memory is formed.