Bigilla with gluten-free galletti (Broad bean dip with gluten free crackers)

 Bigilla, or broad bean dip, is quintessentially Maltese. The roots of this recipe go back to the Phoenicians, who travelled the waters of the Mediterranean, with Malta forming part of their trade routes. Throughout the Middle East, there are similar dishes that use the bounty of autumn harvests to provide food during times when it is less plentiful. 

Bigilla uses dried fava beans, sometimes labelled as faba beans in Australia. Fava beans are the inner beans of the broad bean pod, after you have double-podded them.

As a kid growing up, I really didn't like broad beans. We grew them in our backyard, and Dad would pick them, take them out of their pods, cook them and serve them up. You'd have a couple sitting on your plate, and you had to eat them. If you didn't, they'd be served up cold the next day. There was no escaping those broad beans!

It wasn't until much later in life that I discovered fava beans, which I actually quite liked. Then someone pointed out that they were just broad beans with the second skin removed. Really? Hmm. Well, it turns out I like broad beans after all. Just not the way Dad used to cook them.

Like all dried pulses, these beans need to be soaked overnight before preparing them. I add a small amount of bicarb to the soaking water. This helps soften the beans and reduces the cooking time.

The internet has many versions of this recipe using fresh fava beans. The difference is definitely the colour – fresh beans are bright green, while dried beans make a purplish-brown dip. I can honestly say that I have never had bigilla in Malta made from fresh beans.

Then there are the galletti. These hard crackers are rarely homemade, but of course, gluten-free versions are hard to find in the shops. They were designed to endure extended voyages for sailors and naval fleets. Dating back to the time of the Knights of Malta, the town of Qormi, where my cousins Mary and Frances live, had the highest concentration of bakers making galletti.

This recipe makes about 120, so feel free to halve it if you wish. It's OK to use commercially bought crackers – but be warned. Bigilla is a thick dip, so make sure the biscuits are robust.

Bigilla can be served cold or slightly warm.

Serves 6

Bigilla:

• 1 cup dried broad beans (fava beans)

• ½ tsp bicarb soda

• 3 cups water

• 1 tsp salt

• 30 ml olive oil

• 4-5 cloves garlic, peeled and crushed

• 1 tsp chilli flakes

• 2 tsp parsley, chopped

• Olive oil, to drizzle

• 2 tbl parsley, chopped

Galletti:

• 400 g plain flour (GF)

• 100 g maize flour

• 1 tsp salt

• 1 tsp xanthan gum

• 300 g water

• 1 tsp sugar

• 7 g dried yeast

• 30 g butter, melted

The day before:

Place the dried fava beans in a large bowl. Add the bicarb soda and cover with water. Allow to soak overnight. You may need to top up with extra water.

Day of preparation:

Rinse the beans and add to a large pot with the 3 cups of water. Bring to the boil, cover and simmer for about 1 hour. Check occasionally to see if more water is needed and remove any scum from the surface with a slotted spoon. Continue to simmer for another 30 minutes, or until the beans are soft.

Once the beans are cooked, reserve 1 cup of the cooking water. Place the beans in a food processor with the olive oil, salt, garlic, chilli flakes, parsley and 2 tbl of the reserved cooking water. Pulse until you have a thick paste. Add additional reserved cooking water if the paste is too thick.

To serve, place the bigilla in a bowl. Garnish with chopped parsley and drizzle with olive oil. Serve with galletti or shop-bought gluten-free water crackers.

Galletti:

In a small jug, heat the water and sugar to 40°C in the microwave. Add the yeast and set aside to bloom.

In the bowl of a stand mixer, combine both flours, xanthan gum and salt. Add the melted butter and yeast mixture. Using the dough hook, mix until the dough comes together.

Turn the dough out onto a floured surface and knead until it forms a smooth ball. Place the dough in a bowl, cover with clingfilm and leave in a warm place to rise.

Preheat the oven to 180°C fan/200°C. Line baking trays with baking paper.

Divide the dough into 8 pieces. Keep the dough you are not using under a damp cloth to prevent it from drying out.

Roll the dough to 2-3 mm thick. This is the second notch on my pasta machine, which makes it easy, or you can use a rolling pin.

Cut the dough using a small scone cutter or glass. I use a 3 cm cutter.

Place the cut discs onto the prepared baking trays. They will not spread, so they can be placed close together. Prick each disc with a fork and bake for 15-20 minutes, or until golden.

Cool on a wire rack.