Issue link: https://maltatoday.uberflip.com/i/844884
maltatoday, WEDNESDAY, 5 JULY 2017 14 Food Michael Diacono's favourite recipes The last episode of Gourmet Today TV for the season was aired last Saturday. In this episode Michael Diacono took over the kitchen and put together a meal that he would like to be invited to, putting together some of his favourite ingredients from the sea. He starts off with a dish of crudi, raw fillet of sea bass, raw king prawns and salmon roe. In his second dish he makes a plate of pasta with rizzi and for mains he makes a seafood stew, spiced up with saffron and a tot of anisette. Gourmet Today TV will take a break for the summer but be on the lookout for Gourmet magazine throughout the summer. Ingedients • 1 fillet sea bass (spnott), bones and skin removed • 3 king prawns • 1 tbsp salmon roe • Coarse sea dollar and pepper • ½ lemon, juice only • A few sea asparagus Method 1. Slice the fish and place onto a serving plate. 2. Peel the shell off the prawns, leaving the head and tail intact. Remove the digestive tract. 3. Season with salt and pepper 4. Add a little bit of lemon juice and some olive oil. 5. Add the sea asparagus and the salmon roe. 6. Decorate the plate with cherry tomato, mint and pea shoots. This recipe first appeared on Gourmet Today TV, aired on TVM on 1 July, 2017. Spaghetti rizzi Ingedients • 500g spaghetti • Handful cherry tomatoes, halved • Olive oil • ½ chilli, finely chopped • 2 cloves garlic • Salt and pepper • 400ml fish stock • Handful parsley, finely chopped • Handful basil, coats let chopped • 4 tbsp rizzi (sea urchins) Method 1. Boil the pasta in salted water until al dente. 2. Heat some olive oil in a pan and add the cherry tomatoes and the chilli and allow the tomatoes to soften slightly. 3. Add the garlic and season with salt and pepper. 4. Add the fish stock, add the parsley and basil and allow to simmer for a few mins. 5. Add the pasta, straight from the boiling water, into the pan with the sauce and allow to cook for the final two minutes. 6. Remove from the heat and add the rizzi and serve immediately. This recipe first appeared on Gourmet Today TV, aired on TVM on 1 July, 2017. Seafood humidor with saffron and anisette Ingedients • Olive oil • ½ fennel • Handful cherry tomatoes, halved • 500g mussels, cleaned • 500g clams, cleaned • 1 glass white wine • 200g calamari • Handful parsley, chopped • Handful mint, chopped • Handful basil, chopped • 6 scallops, cut in half • A few strands saffron • 1 shot anisette Method 1. Heat some olive oil in a pan and add the fennel and the tomatoes. 2. Add the mussels and the clams. 3. Add the white wine and cover the pan. 4. Cut and score the calamari and add to the pan, cover and cook for a few mins. 5. Add the scallops and season with salt and pepper. 6. Add the saffron, anisette and fresh herbs. 7. Cook for a few more mins. 8. Garnish with more fresh herbs and serve immediately with fresh Maltese bread. This recipe first appeared on Gourmet Today TV, aired on TVM on 1 July, 2017. Raw sea bass and prawns