Hi everyone, I have a question. LOL...I have been away from Malta for a long time. (50 yrs.). I make figolli, for the whole family, but am a little confused....My father, bless his soul, used to tell us, that the tradition in Malta was, that the figoli were not to be eaten till Easter morning. (a form of lentin promise). Now I have seen such beautiful figoli posted on this site, starting from last week....Do you all start to dig in as we say here, or do you wait till Easter morning?. I make mine a couple days before Easter, this way they could be as fresh as possible. My recipe is also my fathers old, old recipe, and never fails me. The chocolate I see on some of them, is this ganache, or just melted chocolate?
Posted on: Sat, 12 Apr 2014 12:59:45 +0000
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