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MT 26 July 2017

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maltatoday, WEDNESDAY, 26 JULY 2017 14 Food Spaghetti and seafood are a match made in heaven Spaghetti and seafood are a match made in heaven. When all you want to do it be by the sea this summer, take the sea to your dinner table, with the freshest fish the Mediterranean has to offer and mixing it up into a pasta dish. To make matters easier these recipes, by Michael Diacono, can be whipped up in as long as it takes the pasta to boil. Delicious meals in record time - that's certainly a win win! Ingedients • 500g spaghetti • 1 bulb fennel, roughly diced • 2 cloves garlic, finely chopped • 1 tsp chilli flakes • 3 sundried tomatoes, finely chopped • 4 tbsp pine nuts • 4 tbsp black olives • 2 tbsp raisins • Handful mint • Handful fennel leaves • 12 anchovy fillets, marinated in oil • Handful parsley Gremolata • 1 clove garlic • 1 tsp chilli (optional) • 1 tsp rosemary • 2 handfuls breadcrumbs Method 1. Start by making the gremolata. Heat some olive oil in a separate pan and add the garlic, chilli, if using, and the rosemary and cook until fragrant. 2. Add the breadcrumbs and allow to fry until golden. Season with salt and pepper and remove from the heat and set aside. 3. Add the pasta to salted boiling water until al dente. 4. Heat the olive oil in the pan and add the diced fennel. 5. Add the garlic and the chilli flakes. 6. Add the sundries tomatoes and the pine nuts and season with salt and pepper. 7. Add the whole black olives and allow to simmer for a few mins until the fennel is soft. 8. Add the raisins, mint and the fennel leaves. 9. Add the pasta to the pan with the sauce with a little bit of the water from the pot and toss. 10. Add the anchovy fillets, reserving a few for the top. 11. Add the gremolata and the remaining anchovy fillets and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 13 May, 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. Spaghetti with fennel and anchovies

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