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THIS WEEK FOOD maltatoday | SUNDAY • 15 JULY 2018 12 Greco di Tufo DOCG 2017 Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina Nose: Offers fruity f lavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that conf irms and amplif ies the olfactory sensations Food affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA Martina Camilleri Ingredients • 1 large aubergine - approximately 240g without the peel • 200g frozen spinach • 1 tablespoon nutritional yeast • 1 tablespoon sesame seeds • 70g gluten free oat flour (blend oat flakes into a flour) • 1 tablespoon olive oil For the butternut squash filling • 500g cubed butternut squash without the peel • 2 garlic cloves • 100ml organic white wine • 150ml water • 1 teaspoon wholegrain mustard • 1 teaspoon dried thyme • 1 teaspoon coriander • Handful fresh parsley • Salt and pepper to taste For the cashew béchamel • 200g soaked cashews (for at least 4 hours) • 200ml water • 1 teaspoon nutmeg • 3 tablespoon nutritional yeast • Salt and pepper • Juice of 1 lemon Method 1. Start off by heating your oven to 180'C. 2. Cut off the peel of the Aubergine and slice it thinly lengthwise. These will be the 'lasagne' sheets. 3. In a non-stick pan, place the garlic. After a minute or two, add the butternut squash, water and herbs except for the parsley. Once you see the water evaporating, add in the wine. Allow to simmer for about 10-15 minutes. 4. Once the butternut squash mix has softened, add the fresh parsley. 5. Transfer to a blender and puree the butternut squash. Set aside. Butternut squash and aubergine lasagne