As autumn turns into winter in northern Europe, the days get shorter and colder and it’s time to wrap up warm and get comfy.
Winter means fewer salads and more hearty, warming dishes to sustain us through the chilly weather. Gozitan cuisine is well-known for it’s hearty stews and soups so we asked local chef, food writer and photographer Claire Borg if she would share a warming recipe with us, to help you recreate the authentic taste of Gozo at home.
Cooking and enjoying an authentic Gozitan dish might even get you in the mood for thinking about booking your next holiday on Gozo!
Header Photo: VisitGozo.com
Claire Borg – Photo: www.claireborg.com
Born on Gozo, Claire is a passionate chef and loves to experiment with the island’s fresh produce to create new dishes. You can explore her recipes on her website claireborg.com.
Claire also runs gourmet trips to Italy as well as providing private chef services on Gozo. She is currently working at the popular Mojo’s in JF Kennedy Square, Victoria, which specialises in creating light, tasty dishes from fresh seasonal produce.
Mojo’s is famous for serving fabulous breakfasts until 11am. We recommend you pop in the next time you’re on Gozo and try their Gozitan burger, served with local peppered cheese, sun-dried tomato and locally grown rocket leaves.
Claire's recipe for widow's soup
Widow’s Soup – Photo: ClaireBorg.com
“The recipe I am sharing is for a traditional Gozitan soup called widow soup. We occasionally feature it as a special at Mojo’s but it is more a dish cooked at home during the cooler winter months,” says Claire.
“Widow soup is a family favourite. It’s soul-warming, simple and fulfilling. Many memories of my childhood come along with this soup.”
Traditionally widow’s soup is made with our local Gozitan cheese called Gbejna, but Claire says that you can use any soft, fresh sheep’s milk cheese or even ricotta.
Serves 5 to 6 people
Cauliflower – 1 small one finely chopped
Potatoes – 2 medium diced
Carrots – 2 finely diced
Onion – 1 large finely diced
Peas – fresh or frozen, 1 cup*
Tomato Paste – 2 tbsp
Vegetable oil – a drizzle
Gbejniet (local fresh cheese) – 6* (Or allow 100g per person ricotta/soft sheep’s milk cheese)
Ditali pasta (eg. small tube style) – 1 cup
Drizzle some vegetable oil in a large saucepan and cook the onion gently.
When the onion softens, add the carrot and the cauliflower and cook for a few minutes.
Add the tomato paste and then add 2.5 litres of boiling water.
Add the peas and potatoes and season.
Cover and simmer for about 40 minutes.
Just before serving, add the fresh cheese and the pasta and bring to the boil, cooking according to the pack instructions (around 11 minutes).
Serve with fresh crusty bread and maybe a glass of dry white wine – ideally one of the wines made on Gozo, for instance by Ta’ Mena Estate or Massar Winery. You can find out more in our blog Get A Taste Of Gozo’s Delicious Wine and Beer.
Do you have a favourite local meal you always order when you’re on holiday on Gozo? We’d love to hear of your culinary adventures – feel free to share your photos on our Facebook page or talk to us on Twitter @BaronHomesGozo.
Ask us for help
Baron Holiday Homes is happy to organise catering for your special occasions that you wish to celebrate in your holiday home. We also offer car hire, airport transfers, tours of Gozo, and special activities for our guests. Just get in touch and we’ll tell you all you need to know about walks near to your rental property, special events in villages nearby, and other local information.
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