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36 FOOD RESTO OF THE WEEK jar takes a look Rachel Zammit Cuta brings a recipe, wine d at a restaurant an e week. and delicacy of th ur comments on Write to us with yo it your own recipes m restaurants or sub mediatoday.com.mt to rzammitcutajar@ Meat and Co. A number of steak houses have opened up over the years specialising in meaty treats. Meat and Co. calls itself a "meat boutique", making your regular steak quite a fancy meal. On walking through the door, you are instantly hit by the opulence of a well-finished restaurant. The solid wooden walls are decorative, with a large window leading onto the kitchen where you can watch the chef preparing your meat as you would fish in an aquarium. The wooden theme is repeated throughout with solid wood tables and chairs with rich cushions made of cow hide. The menus are also hard-bound in a wooden cover. Tables are available both inside and on the terrace, overlooking Spinola Bay. The menu promises a selection of produce that is stocked daily and comes direct from the producer – and what a selection! Their choice of meat does not only depend on the cut but on a number of other factors that influence the tenderness and flavour of the meat – USDA prime graded steaks and meat from Scottona cattle. The grading system determines the quality rating of beef based upon a very complicated inspection system, which essentially measures the amount of marbling (fat specs) in the ribeye muscle (lean) portion and combines the maturity (age) of the beef carcass to arrive at the inspected grade quality. Basically the higher the ratio of marbling and the younger the beef, the higher the grade. It is the fat marbling that determines tender- Putting opulence into steak and chips ness, juiciness and flavour. The age of the beef determines beef texture and also effects flavour. Younger beef produces a finer texture and a lighter red colour. Scottona is a young female bovine that has never been pregnant, and is not more than 15/16 months old. These two features are essential to ensure an ideal muscle development to provide beef of an exceptional and distinctive taste. Scottona owes its name to a farmer, who raised cattle, and was forced to lead to the slaughter a young female cow that had failed to impregnate and felt 'scottato' (burned) by this loss. The menu caters mostly for meat-lovers – particularly those who have a soft spot for beef, with a variety of cuts including Tbones, Fiorentina, rib-eyes, fillets, sirloins as well as rib cuts, sausages and veal steaks. Of course there are other types of meat, including pork, lamb and chicken, some pasta dishes and even some healthy salads and vegetarian dishes. Starters include some Tuscan hams and salamis from the Cinta Senese pig. The meat from this Tuscan pig has recently been awarded DOP classification and has been added to the list of delicacies that make Tuscany a worldrenowned culinary destination. These salamis and the more famous prosciutto are served with a variety of Tuscan pecorino and onion marmalade, Tuscan honey and olives for a spectacular starter. Alternatively, try the aubergine parmeggiana with scamorza cheese and balsamic cherry tomatoes, or a country style coarse liver pate. The more adventurous can go for a steak tartare, marinated to your liking. If you have any room for dessert, try some truly Italian specials such as tiramisu or focaccia served with Nutella and pistachio cream. If you are looking for a light meal, then this probably isn't the right spot, but for those that are really hungry and looking for a meat-fix, Meat and Co. will definitely satisfy your carnivorous side. Meat and Co is open from Monday to Saturday for lunch from 12:00 to 15:00 and for dinner from 18:30 to 23:30. They are open on Sundays from 12:00 to 23:00 Address: Meat and Co. Restaurant 8, St George's Road, Spinola Bay, St Julian's Contact: 21 385000 Web: www.meatandco.com.mt WINE OF THE WEEK 2005 Bodegas LAN - Gran Reserva Rioja 93 points Robert Parker's Wine Advocate The 2005 Gran Reserva is a blend of 85% Tempranillo, 10% Mazuelo and 5% Graciano: a selection of the best grapes from 20- to 25-year-old vines that is then aged in American and French oak for 24 months. It has an intense minty nose of blackberry, smoke and grilled meats that is welldefined, but surprisingly taut considering the vintage. The palate is medium-bodied with a tarry, leathery entry. The tannins are fine and linear, the finish classic in style with a dash of white pepper and tar. This is a very well-made Gran Reserva drinking beautifully now, but certainly it has the substance to keep. Drink now-2022. Bodegas Lan was established in 1972 and after a number of itinerant owners, they settled with an investment group, Mercapital, in 2002. Their winery is based in the town of Fuenmayor in Rioja Alta. They own 70 hectares of vineyard, the remainder out-sourced and the wine is raised in a combination of different oak regimes in their barrel cellar that can accommodate some 25,000 barrels. I was impressed by the consistency of these wines that are well-crafted and with a propensity to age. Imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400