A rustic Maltese dip of mashed dried broad beans seasoned with garlic, olive oil, parsley, and chili, served with crusty bread or crackers.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: rustic ceramic bowl
Garnishes: olive oil drizzle, parsley, chili flakes
Accompaniments: galletti crackers, Maltese bread
Instructions
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1
Drain soaked beans, cover with fresh water, and boil until very soft (about 45 min). Drain.
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2
Mash or blend beans to a rough paste — it should have texture, not be smooth.
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3
Stir in garlic, olive oil, vinegar, parsley, and chili.
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4
Season with salt and pepper. Adjust oil and vinegar to taste.
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5
Transfer to a bowl, drizzle with more olive oil, and serve with crusty bread or galletti crackers.
Did You Know?
Bigilla vendors once walked the streets of Maltese villages selling the dip from large jars, scooping portions onto sheets of paper for customers.
Chef's Notes
Equipment Tips
- saucepan
- food processor or mortar
- serving bowl
Garnishing
olive oil drizzle, parsley, chili flakes
Accompaniments
galletti crackers, Maltese bread
The Story Behind Bigilla
Bigilla is one of Malta's most ancient foods, likely predating even the Knights of St. John. Made from the humble tic bean that thrives in Malta's dry climate, it represents the island's resourceful peasant cuisine at its best.
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