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maltatoday, WEDNESDAY, 4 MAY 2016 14 Food Gourmet TV goes garlicky Garlic is pretty central to Mediterranean cuisine, and though it is quite strong when eaten raw, when cooked garlic becomes sweet and delicious. Sean Gravina makes two dishes where garlic is a central component on Gourmet Today TV. He makes a roasted garlic spread with ricotta, soured cream and lemon and serves with blanched broad beans and crunchy Maltese toast. Also central to Mediterranean cuisine are shellfish. Sean makes a pot of vongole with plenty of garlic and a little bit of salami for more complex flavours. Don't miss Gourmet Today TV, every Friday on TVM at 18:15. Garlicky vongole with salami Roasted garlic spread with broad beans Ingredients • 1 tbsp extra-virgin olive oil • 120g cacciatore salami, diced • 3 shallots, sliced • 2 garlic cloves, crushed • 150ml dry white wine • 1kg clams, soaked in cold water for 15 minutes • 4 vine-ripened tomatoes, diced • 1 tsp tomato paste • 1 cup basil, torn to serve Garlic toast • Maltese bread • Olive oil • Salt • 1 clove garlic Method 1. 1. Heat a large saucepan over medium- high heat, add olive oil, salami, shallots and garlic and cook until soft, approx. 4-6 mins. 2. Add the wine and reduce by half (1 min), then add vongole, tomatoes and paste, cover with a lid and shake pan occasionally until vongole open (3-5 minutes). 3. Stir in basil and give the clams a good shake and remove from the pan into a plate, reserving the juices. 4. Once the juices thicken pour over the vongole. 5. Put the saucepan back on the heat to reduce and thicken the juices. 6. In the meantime drizzle some olive oil on the bread and toast on an extremely hot grill. 7. Cut a piece of garlic in half, dip into the coarse salt and rub on the toasted bread. Serve the vongole with the bread and a slice of lemon. This recipe first appeared on Gourmet Today TV, aired on TVM on 29 April, 2016. COMING UP THIS WEEK Sean Gravina makes some delicious recipes you can make for your mother on Mother's Day this Sunday. He makes a delicious breakfast tart that you can have for brunch after a lazy morning lie in. In his second recipe he makes a gluten free cake that he ices with Greek yoghurt and decorates with edible flowers. Don't miss this episode of Gourmet Today, this Friday on TVM at 18:15. Serves 2 Ingedients • 1 head of garlic (10 cloves) • 125ml olive oil • 240g ricotta • 3 tbsp soured cream • 1 lemon, rind shaved strips • 1 lemon, finely grated • 600g broad beans (400g if starting with skinned beans) • 1 ½ tbsp lemon juice • 15g mint leaves, chopped, plus extra to garnish • Salt and pepper • Maltese bread Method 1. Preheat the oven to 220°C. 2. Mix the garlic cloves with 1 tsp of the olive oil, place on a baking tray and cook for 15 mins, until soft. 3. Remove from the oven and when cool enough to handle, squash each garlic clove out of its skin using the back of a fork. 4. Discard the skin and place the flesh in a small bowl, along with the ricotta, soured cream, ¼ teaspoon of salt and some black pepper. 5. Whisk to combine and set aside. 6. Place the remaining olive oil in a small saucepan with the shaved lemon skin. Place on a medium heat, bring to a gentle simmer, then remove from the heat to cool and infuse. 7. Bring a large pan of water to the boil. Add the broad beans, blanch for 1 min, drain and remove them from their skins. Crush the beans with a fork, add all but 1 tbsp of the lemon-infused oil (removing the skin first), lemon juice, chopped mint, ½ teaspoon of salt and some black pepper and mix together. 8. Spread the ricotta mix in a thin layer on to the base of each individual plate or one larger platter. 9. Spoon the broad bean mixture on top, lightly spreading it out to cover most of the ricotta. 10. Sprinkle over the shredded mint and grated lemon zest and finish with a drizzle of the lemon-infused oil. 11. Serve with toasted Maltese bread. This recipe first appeared on Gourmet Today TV, aired on TVM on 29 April, 2016.