Issue link: https://maltatoday.uberflip.com/i/754383
maltatoday, WEDNESDAY, 23 NOVEMBER 2016 14 Food Calamari for fishless days Calamari are abundant in the Mediterranean and find their own place in Maltese cuisine, mostly stuffed and stewed or simply seared on a hot grill. Michael Diacono loves to use local ingredients but gives them his own twist. In last week's episode of Gourmet Today TV, he made pickled calamari, the perfect solution to those fishless days when the sea is too rough for fishermen to go out. In his second recipe he makes calamari with cannellini beans and black olives. This can be served as a pasta sauce or even as a warm salad served with boiled potatoes. Don't miss Gourmet Today TV, every Saturday at 16:05. Pickled calamari Calamari with beans and olives COMING UP THIS WEEK This week Michael Diacono is back in the kitchen, this time using aubergines. He makes a really simple starter that can also be served as a canapé at a party – perfect for the upcoming festivities! He rolls some grilled aubergines with goat cheese, dates and bacon. In his second recipe he makes a simple curry with aubergines and white carrot. Perfect for entertaining vegan guests or just when you want to hold back on the meat for a while. Don't miss Gourmet Today TV, this Saturday on TVM at 16:05. Ingedients • 1 calamari, cleaned and skinned • 4 bay leaves • 2 tsp peppercorns • 1 chilli, seeds removed • 1 tsp fennel seeds • Small handful fresh oregano • White wine vinegar • Olive oil Method 1. Slice the calamari into rings and boil in salted water for a few seconds and then plunge into cold water to stop the cooking process. 2. Remove from the water and place on absorbent paper. 3. Place half the bay leaves, peppercorns, chilli, fennel seeds and oregano into a sterilised jar. 4. Put the calamari in on top. 5. Place the remaining herbs and spices on top. 6. Top with white wine vinegar and a layer of olive oil to seal. 7. Leave in the fridge for approx. 1 week and serve with bread or as a salad. This recipe first appeared on Gourmet Today TV, aired on TVM on 19 November, 2016. Ingedients • 1 red onion, chopped • 2 cloves garlic • Olive oil • ½ chilli • 2 bay leaves • 2 sprigs oregano • 2 tbsp black olives • 4 large tbsp cannellini beans • 3 tsp smoked paprika • 1 tin whole tomatoes • ½ lemon, zest only • 1 calamari, cleaned and peeled • Salt and pepper • 500g Rummo spaghetti No. 3 Method 1. Boil the pasta in salted water until al dente. 2. Gently fry the onion in olive oil with the garlic and chilli. 3. Add the bay leaves, oregano, olives and beans. 4. Add the paprika and mix well. 5. Add the tomatoes without the sauce from the tin and the lemon zest and season with salt and pepper. 6. Score the calamari and cut into rough chunks. 7. Add the pasta with a little bit of the cooking water to the sauce and add the calamari. 8. Garnish with some more oregano and serve immediately. This recipe first appeared on Gourmet Today TV, aired on TVM on 19 November, 2016.