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Tag Archive 'gluten free'

We would like to propose to you this signature recipe by Gabriele Ferron, Riseria Ferron and James Schiavone, Tartarun Restaurant which was prepared for Riso e Risotti 2012. The elegant texture of the carnaroli risotto combined with fresh local herbs created an aromatic and zestful dish, which was served as part of the menu in […]

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It is with delight and satisfaction that I am writing about Gabriele Ferron’s second visit to Malta. Following last year’s favourable outcome of the Riso e Risotti degustation events held at Tartarun in Marsaxlokk and Spezzo in Valletta, master chef Gabriele Ferron accepted our renewed invitation. Day 1-2 / 10th & 11th April This time […]

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The Maltese crowd who flocked to Mgarr on Sunday 10th April played tribute to the thought of the 17th century English writer, Dr. William Butler, “Doubtless God could have made a better berry (referring to strawberry), but doubtless God never did.” The Frawli (Strawberry) Fest is a celebration of the garden strawberry, the edible strawberry we […]

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By Karl Vassallo as told to Adam Warner It wasn’t the scale of the place that impressed me at first, but rather the size of an event that was dedicated solely to rice, specifically risotto rice. I was at the Fiera del Riso in the village of Isola della Scala just outside Verona. A village […]

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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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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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Over the weekend I tried out this original, gluten free, dessert recipe from Gabriele Ferron – torta di riso. The result is a rich, soft chocolate pudding. Follow the recipe: Torta di riso Ingredients: 200gr carnaroli rice 1 ltr whole milk 150gr sugar 100gr dark chocolate 25gr sultanas 4 eggs grated rind of 1 lemon […]

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Last Sunday I invited over some friends for a risotto degustation menu. Since I’ve been to Verona I learnt about this ‘new’ technique of how to cook rice for risotto. Basically this cooking method requires no stirring and thus it is so very easy to cook a risotto menu that it can be done in a relatively short period of time. The preparation […]

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A simple vegetarian risotto recipe with spinach. Ingredients for 4 people: 320 gr carnaroli rice 175 gr fresh spinach 700 ml home made vegetable stock 60 gr grated parmesan cheese 1/2 onion 1 garlic clove, crushed 40 gr extra virgin olive oil knob of butter salt and pepper Blanch the spinach and then chop it finely. In […]

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