Rabbit, a Maltese favourite, benefits from being marinated before cooking. Marinate the rabbit in a mixture of wine, bay leaf and salt and pepper; cover and leave in the fridge overnight. This will ensure a moist and flavoursome rabbit dish, whatever the end preparation.
Literally meaning just ‘bread and oil’ and once the lunch taken to the fields by hardworking farmers, this national snack of Malta can be eaten in as many ways as your imagination. It is often topped with kunserva (tomato paste) but a fresh tomato rubbed on the bread works just as well. Then add whatever Maltese toppings take your fancy – capers, olives, anchovies, tuna, sun-dried tomatoes, local cheese or pickled peppered vegetables.