Issue link: https://maltatoday.uberflip.com/i/771708
maltatoday, WEDNESDAY, 11 JANUARY 2017 14 Food Quick meals for cold evenings on Gourmet Today TV Over the Christmas holidays we all try and spend a little more time in the kitchen planning meals that push our culinary skills to the limit. Once that is all over we tend to want to get cooking out of the way as quickly as possible, however we are not willing to sacrifice on flavour. Michael Diacono shares some easy pasta recipes that can be made in the time it takes to boil the pasta. He makes a simple tagliatelle dish with an unlikely combination of orange, black olives and bottarga and a penne dish with winter veggies – pumpkin and mushrooms. Don't miss Gourmet Today TV, every Saturday on TVM at 16:05. Anchovy palmiers Penne with mushrooms and pumpkin COMING UP THIS WEEK This week Michael Diacono and Marilu Vella are back in the kitchen cooking up some hearty dishes using artichokes. Although we all love the traditional stuffed artichoke, there are more ways to use this versatile vegetable. In his first recipe Michael makes warm buns stuffed with artichokes, broad beans and peas – the perfect vegetarian dish. In his second dish he makes a delicious stew with artichoke hearts and Maltese sausage which will warm even the coldest of winter nights. Don't miss Gourmet Today TV, this Saturday on TVM at 16:05. Ingedients • 500g tagliatelle • 1 tbsp butter • 1 tbsp black olives, sliced • ½ tsp chilli • Handful parsley • 1/3 orange, zest only • Bottarga Method 1. Boil the tagliatelle in salted water according to the packet instructions. 2. Melt the butter in a pan with the black olives and the chilli. 3. Add the orange zest and the grated bottarga. 4. Add the pasta to the sauce and allow to cook in the pan for the final couple of minutes. 5. Serve immediately topped with toasted breadcrumbs. This recipe first appeared on Gourmet Today TV, aired on TVM on 7 January, 2017. Ingedients • 500g penne • 1 bay leaf • 1 tbsp butter • Olive oil • 1 onion • 2 cloves garlic • 200g pumpkin, diced • 1 portobello mushroom, roughly chopped • Salt and pepper • A few sage leaves • 1 tbsp carob syrup • Parmesan • Handful parsley Method 1. Boil the penne in salted water with a bay leaf. 2. Melt the butter in a pan with the olive oil and fry the onion with the garlic until soft. 3. Add the pumpkin and the mushroom. 4. Season with salt and pepper and add the sage. 5. Add a little water from the pot and allow to simmer for a few mins. 6. Add the pasta to the sauce, add the Parmesan and mix well. 7. Garnish with chopped parsley and serve immediately. This recipe first appeared on Gourmet Today TV, aired on TVM on 7 January, 2017.