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36 maltatoday SUNDAY 22 OCTOBER 2017 THIS WEEK THE RECIPES Strawberry ghosts Irpinia land owes its character to its unusual microclimate thermic excursions between night and day which is ideal for the cultivation of the great Irpinia wines; because it gives a good point of maturation, without alterating the sugar levels. Bouquet: Full, complex, intense bouquet of marasca, prune and berries, with spiced notes Palate: Warm, elegant and persistent with a great structure Food affinities: A fine match to steak and game (deer, wild boar, etc.), truffle , pasta with full Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Aglianico Irpinia – Donnachiara Campania, Italy Ingredients • 1 punnet strawberries • 150g white chocolate • Large chocolate chips 1. Melt the white chocolate in a bowl placed over a small saucepan of barely sim- mering water, making sure the bowl does not touch the water. 2. Prepare a board covered with wax paper (baking paper will do in a pinch). 3. Dip each strawberry into the melted chocolate and using a teaspoon, transfer the chocolate covered strawberry onto the wax paper, taking a little extra chocolate to make the tail. 4. Before the chocolate sets, place two chocolate chips on the strawberry for the ghost's eyes. 5. Remove the pointy bit of a third chocolate chip and place it on the strawberry for the ghost's mouth. 6. Allow the chocolate to harden completely. Chocolate covered strawberries come into their own more around Valentine's day than Halloween, but with a little bit of creativity, these can be transformed into scary ghosts.