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MT 20 JULY 2016

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maltatoday, WEDNESDAY, 20 JULY 2016 14 Food Quick pasta meals on Gourmet Today TV When you're in a hurry and don't feel like spending hours in the kitchen, a plate of pasta is the best way to get a delicious, nourishing meal in. Michael Diacono makes three easy pasta dishes for Gourmet Today TV. He adds chorizo to a Mediterranean pasta dish with mussels for some added flavour. In his second dish he pairs cauliflower, pecorino and raisins for an unusual but delicious combination and his third dish, a comforting ghagin Grieg, is made more like a risotto than a plate of pasta and will be the delight for both kids and grown ups alike. Don't miss Gourmet Today TV, every Friday at 18:15. Spaghetti with mussels and chorizo Bucatini with cauliflower and raisins Ghagin Grieg COMING UP THIS WEEK Sean Gravina is back in the kitchen this week making some delightful recipes suitable for vegans. This week we introduce our guest chef James Oakely from the Intercontinental's Waterbiscuit who will be preparing a delightful tarte tatin with pears and caramel. Don't miss Gourmet Today, this coming Friday at 18:15. Ingedients • 250g spaghetti • 2 cloves garlic • Glass white wine • Handful parsley • 500g mussels • 50g chorizo • Handful cherry tomatoes • Salt and pepper Method 1. Boil the pasta in salted water until al dente. 2. In the meantime fry some chopped chorizo in olive oil. 3. Add the garlic and the white wine. 4. Add the cherry tomatoes and season with salt and pepper. 5. Add the mussels and cover with a lid for a few mins until the mussels open. 6. Add the parsley and mix well. 7. Transfer the pasta to the sauce with a little bit of the water it was cooking in. 8. Add some more parsley and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 15 July, 2016. Ingedients • 1 small cauliflower, cut into florets • 250g bucatini • ½ onion • 1 clove garlic • 3-4 anchovies • ½ tsp chilli flakes • Salt and pepper • Handful parsley • Handful raisins • Handful pine nuts, toasted • Pecorino Romano Method 1. Boil the cauliflower florets for a few mins. 2. Take the cauliflower out of the water and boil the pasta in the same pot 3. Fry the onions in olive oil with the garlic. 4. Add the whole anchovies, raisins and chilli flakes. 5. Add the cauliflower and season with salt and pepper and add a little parsley. 6. If the sauce is a little dry add some water from the pot in which the pasta is cooking. 7. Add the pasta and the pecorino. 8. Add the pine nuts. This recipe first appeared on Gourmet Today TV, aired on TVM on 15 July, 2016. Ingedients • Olive oil • Butter • ½ small onion • 250g minced meat (beef and pork) • 250g Ditalini (zibeg) • 1 litre chicken stock • Large handful Parmesan • Parsley, thyme • Knob butter Method 1. Heat the olive oil and butter. 2. Fry the onion until soft. 3. Add the mince and season with salt and pepper. 4. Add the thyme and cook until browned (approx. 5 mins). 5. Add the pasta and mix well allowing to fry for a few mins. 6. Add a ladleful of stock and allow to simmer until the stock has been absorbed as you would with a risotto. 7. Add the remaining stock a ladleful at a time until the pasta has cooked (8 mins). 8. Add the Parmesan, parsley and knob of butter. Mix well until the butter is melted. 9. Serve immediately. This recipe first appeared on Gourmet Today TV, aired on TVM on 15 July, 2016.

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