Issue link: https://maltatoday.uberflip.com/i/1529355
12 gozotoday | FRIDAY • 15 NOVEMBER 2024 FOOD As soon as you enter Mgarr Harbour, while still aboard the ferry, you will notice some of the welcoming landmarks of the harbour village of Ghajnsielem just up the hill: Lourdes Chapel with its sharp steeple and shrine to Our Lady of Lourdes, Fort Chambray on the left-hand side dominating the cliff-top and, more distant, the towering belfry of Ghajnsielem's Parish Church. The name Ghajnsielem means "a peaceful spring" and originated from the water spring around which, in 1700, Grandmaster Perellos built an arcade containing public washbasins and fresh water spouts. The 18th- century Fort Chambray was originally intended to be Gozo's Valletta, but the ambitious plan was never fully realised. Today, outside its walls, visitors can enjoy stunning views of Gozo's southern cliffs, Xatt l-Ahmar, and the Northern Comino Channel. In the centre of the village stands the majestic parish church, a Lombard- Gothic-style sanctuary dedicated to Our Lady of Loreto. Also nearby is the old parish church and the mysterious "Pjazza tad-Dehra" (square of the apparition) where it is believed that Our Lady spoke to one Anglu Grech, a local shepherd. Did you know? 1. Preheat the oven to 220°C. Coat the tuna steaks with olive oil and season with salt & pepper. Bake for about 10 minutes. Set aside until ready to serve. 2. In a large skillet heat 2 table- spoons of olive oil over medium heat. Once hot, add the gnocchi, stir occasionally and let them cook for about 5 minutes until they start to brown. Transfer to a bowl and set aside. 3. To the same skillet add the remaining oil, together with the onion. Let it cook for about 5 minutes. Add the garlic, dried herbs and let cook until fragrant. 4. Add the beans, artichokes, to- matoes and season with salt and pepper. Mix everything and let cook for about 3 minutes until the tomatoes start to break. 5. Add the olives, red wine vinegar and the cooked gnocchi back to the skillet, and mix. 6. Cut the tuna steaks in chunks and add to the gnocchi. Tuna and Artichoke Gnocchi • 500 g gnocchi • 2 tuna steak fillets about 125g each • 300 g cherry toma- toes halved • 250 g artichoke hearts halved • 1 tbsp red wine vinegar • 3 tbsp olive oil • 1 small brown onion diced • 4 garlic cloves minced • 8 kalamata olives sliced • 125g white beans or chickpeas 1 small can • 1 tsp dried oregano • 1 tsp dried basil • 1 tsp black pepper • 1/2 tsp salt Ingredients Method Fresh tuna, hearty gnocchi, and vibrant Mediterranean f lavours come together in a dish that's sure to make a splash at your dinner table