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THIS WEEK FOOD maltatoday | SUNDAY • 12 AUGUST 2018 12 BARONS DE ROTHSCHILD BRUT Every Barons de Rothschild Champagne has exceptional characteristics that make each unique and great. The Barons de Rothschild Brut is aerial Champagne that is rich and complex. The blend uses three to four-year old Chardonnays and Pinots Noirs from the best land in Champagne. This subtle blend produces a wine with fabulously f ine bubbles, elegant golden colour and f ine, delicate nuances of white fruit. Low dosage and at least six months' time after disgorging gives this Champagne beautifully balanced structure on the palate that is highly appreciated when served as the aperitif or throughout the meal. Appearance: Pale gold glints mingling with very f ine bubbles which produce abundant, persistent frothiness Nose: aromas of pear, almonds and fresh hazelnuts which mingle with notes of white f lowers and light accents of brioche. Palate: Straightforward, lively attack which gives way to roundness and contained power. Excellent ageing potential in traditional cellars. Food Affinities: It pairs with light dishes, lightly seared scallops, shellf ish and rockf ish. 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 Tony and Samantha at Tony's Food Ingredients • 250g biscuits of your choice - broken into pieces (ideally using a food processor) • 1 tbsp granulated sugar • Pinch of salt • 100g butter – melted • One can of caramel/dulche di lecce • 1 cup roasted and salted peanuts - coarsely chopped • 3 large bananas - peeled and sliced into ¼ inch slices • 2 cups of heavy whipping cream Method 1. Pre-heat your oven to 180 degrees Celsius. 2. Use a food processor to break your biscuits, pulse the cookies until fine and transfer to a large bowl. 3. Stir in the sugar and salt and pour over the melted butter. 4. Stir the mixture until everything's well com- bined and then transfer to pie plate and press the mixture over the bottom and up the sides of the plate. 5. Place in the oven and bake for 10 minutes. 6. Remove from oven and let cool for another 10 minutes. 7. Spread nearly all of the caramel in a thick layer over the bottom of the crust. 8. Spread the chopped peanuts gently over the caramel layer. 9. Arrange the banana slices in overlapping circles in two layers over the caramel and peanut layers. Reserve a few of the banana slices to decorate the top of the pie. 10. In a large bowl, whip the cream until it holds stiff peaks (using a hand held electric whisk). 11. Smooth the whipped cream over the ba- nanas, covering the pie completely. 12. Place the left-over bananas on top of the pie and sprinkle with the left-over caramel. 13. Refrigerate until chilled, ideally at least one hour before serving. Banoffee pie