Issue link: https://maltatoday.uberflip.com/i/975483
maltatoday SUNDAY 29 APRIL 2018 35 This Week Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA With a great urge for good food and baking, Fran has turned her passion into her very own business venture; BAKED. It all started from her great grandma's madeira recipe, and since then she's been whipping up traditional flavours loved by everyone but with her own personal twist Method 1. Start by cooking the rice according to packet instruc- tions. 2. Prepare the coconut milk by heating up the milk along with the spices in a small saucepan. Let it boil and then lower the heat and let it simmer until it thickens. 3. Heat up one tablespoon of olive oil in a pan and add the harissa paste. 4. Add the prawns, season with paprika, chimichurri, salt and pepper and grill them for a couple of min- utes. Be careful not to overcook the prawns as the texture won't be enjoyable. 5. When the rice is done, add the cranberries to it. Place the rice followed by prawns on top and drizzle the co- conut milk around the rice. Dig in and enjoy! Fran Farrugia at BAKED Ingredients 10 fresh prawns 1 ½ cups basmati and black rice mix A handful of dried cranberries 1 tsp harissa paste ½ tsp sweet paprika ½ tsp chimichurri Salt and Pepper 1 tsp ras el hanout ¼ tsp garam masala ½ tsp mild curry powder Spicy prawns on a bed of rice and cranberries with coconut curry