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FOOD 12 | SUNDAY • 5 MAY 2019 maltatoday • 1tbsp butter • 2tbsp vegetable oil • 1bsp ground cumin • 2 cloves garlic • 2 marrows cut in half • Pinch of salt and pep- per • 1 small chopped onion • 100g red kidney beans • 100g broad beans • 100g chickpeas • Lollo rosso • Freezy lettuce • Microherbs; chives 1. Heat the oil and butter in a pan, add the chickpeas, broad beans and red kidney beans. Cook over a medium heat for 5 minutes until softened. 2. To the pan, add the cumin, garlic, and onions and stir to combine. 3. Cut the marrow in half length- ways, drizzle it with olive oil and scoop out the seeds. 4. Spoon the mixture into the marrows. 5. Bake in the oven at 180C for ap- proximately 20 minutes. 6. Once cooked, remove the mar- row from the oven and allow to cool slightly before serving. 7. Serve on a bed of salads and top with mix of microherbs. Veggie stuffed marrows CHARLES GRECH Bin 2 Shiraz Mataro 2014 Penfolds, Australia Bin 2 Shiraz Mataro is a classic Penfolds wine, steeped in nineteenth-century tradition. Typically it is a generous medium-bodied wine based on shiraz, but shot with the aromatics and muscular strength of mataro. It's best to drink early, but like many of Penfolds reds can last the distance in the cellar. Bouquet: Scents of black olive and dark black cherry laced with mixed spices/herbs, Dark chocolate notes and a skerrick of liquorice. Palate: Mataro's green tea-leaf characters immediately apparent, as is Mataro's inky/ rubbly palate imprint. Grainy/particulate/powdery tannins throughout. Ditto, barely perceptible oak (some vanillin, crushed biscotti f lavours). Evocative Shiraz fruits and savouriness dominate the mid-palate. Refreshingly medium-bodied, enticingly textured. Food Affinities: veal, roast chicken, planked salmon. 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 Robert Cassar Gourmet Today / Root 81 Ingredients Method Try Robert's easy vegetarian recipe of marrows stuffed with kidney beans, broad beans and chickpeas Serves 4 This recipe first appeared on Gourmet Today TV, April 2019 Tune in to Gourmet Today TV on Thursdays at 6.30pm on TVM