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Monthly Archive for March, 2011

This morning, before the sun rose I was preparing the popular Maltese Lenten sweet: kwarezimal. My first try with this sweet was last week wherein I followed Mona’s recipe which was without flour and the result was amazing. Today Mum found her traditional recipe and I decided to stick to it. However, I substituted normal flour with […]

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Following our recent discovery of the Carnaroli type of rice I thought of using this variety for the traditional Maltese baked rice dish. So here’s my recipe for ross il-forn with carnaroli rice. The result is a creamy and crunchier risotto. The grains keep their individuality and the texture of the bake is not sticky. Ingredients for […]

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My greatest fear is monotony; that is why I find myself well-off in the kitchen.  It is the place where my creativity is free to explore the endless combination of ingredients. Recipes available in books, magazines and on the net are my daily inspiration. In addition, lately I have realised, that a fresh pair of eyes […]

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As Monday morning is approaching I realise that I have spent all my weekend rambling in the kitchen, cooking and eating. Today, together with my new kitchen assistant, cousin Celine, we prepared our sacred Sunday lunch. Whilst waiting for my cooking instructions, Celine kept fidgeting around as if she is sitting upon hot cockles, making my […]

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For many years the only type of rice I associated with risotto was Arborio. This happened for two main reasons. First of all, Arborio, was the only type of rice available on our supermarket shelves. Secondly, my poor rice education kept me linking risotto with Arborio. Today, after collecting information and experiences from my brother […]

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This recipe is a flat adaptation of the traditional cannoli di ricotta. You can prepare it in no time at all if you have all the ingredients available. It can be a sweet and light treat to your guests after an expansive lunch or an ideal accompaniment to a cup of tea in a sulky rainy […]

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By Karl Vassallo as told to Adam Warner This is the first of a series of articles about my experiences whilst travelling around the risotto rice belt. My first stop was Isola della Scala, home of the Vialone nano rice, in the Veneto region – Italy. When it comes to risotto I’m a bit of […]

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This is a basic risotto recipe that can be used as a base for most of your risotto dishes. Ingredients for 4 people: 320g Carnaroli rice 700ml vegetable stock 60g parmiggiano reggiano, grated ½ onion, finely chopped knob of butter extra stock Making the vegetable stock Roughly chop 3 celery sticks, 2 medium-sized carrots and 1 large onion. […]

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We discovered and familiarized ourselves with typical Campania products after managing for 1 1/2 years  Bocconci – an Italian franchise restaurant. Our menu consisted of a wide range and use of typical products from the Southern Italian region – the Campania. These included Mozzarella di Bufala DOP, salumi & bresaola di bufala, cheeses like ricotta di bufala, […]

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Why Bologna is called La Grassa

Friends call me for a restaurant suggestion, text me for a quick recipe or, politely, invite themselves over to indulge in some of my flamboyant dishes. They are well aware that food is my obsession so they fill me up with any foodie-related info. On one foggy December evening, over a glass of red wine and a scrumptious […]

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