Golden Zucchini and Crisp Sage

The south of Malta is a different world. I've heard this so often and for someone coming from abroad, like me, this can sound a bit strange considering the island's tiny size of just about 28km (17 miles) in length. After spending so many summers here, I can see and understand the islands' different mentalities a little bit more but I'm still learning! No matter how big or small a country is, people cultivate their unique habits, traditions, dialects and recipes. In the south of Malta, where you hear more Maltese than English (the country's second language), you see more small farms with horses, sheep and goats in the countryside and one of the most significant characteristics of this part of the island is its fascination for fireworks. The famous fireworks for the Festas, the holy feast for each village's saint, have definitely reached another dimension in some of the southern villages. They go on for hours and are passionately planned to perfection by a bunch of pyrotechnics enthusiasts a year ahead - they have proudly made it into the Guiness Book of World Records!

One of the villages that is popular for its spectacular firework orchestration is Mqabba, Emma's (my Maltese sister) boyfriend's hometown. We went there a couple days ago to visit Mariano's farm where he keeps horses, sheep, chickens and the cutest goat babies that were only four days old. Farming isn't his profession, it's a family hobby passed on from one generation to the next. I was jealous when I saw all the vegetables they grow, the cheese they make, it's a perfect little farm to deliver fresh eggs and vegetables to the table, every day!

When we got home, I felt inspired to cook one of Malta's most delicious vegetables, qarabaghli. I cut the round zucchinis into thick steaks and sautéed them for a few minutes until they were golden and started to soften on the outside. We ate them with crisp, fried sage leaves, it's such a great combination! You just have to watch them carefully while they are in the pan as the leaves taste bitter when they become too dark! You can eat this dish warm or cold as an antipasto.

Golden Zucchini and Crisp Sage

For 2 people you need

• medium zucchini (round or long), cut into thick steaks, 1

• big sage leaves, a handful

• olive oil

• salt and pepper

In a large pan, heat a splash of olive oil and sauté the zucchini on a high-medium temperature until golden on both sides. They have to be spread out in the pan, you may have to cook them in batches. Add the sage leaves for the last 1-2 minutes until they are crisp. Season the zucchini with salt and pepper on both sides and serve warm or cold.