The versatility of salt cod (bakkaljaw)

My mind immediately associates salt cod with Lent and with a poor man’s meal. Probably I got this impression because this dish was part of the diet of local rural families. My grandmother used to prepare bakkaljaw cooked in a tomato, caper, olive and mint…

The red grain: Ermes rice

This recipe was first published in the June edition of Cibus magazine.

Stuffed squid with ricotta

Photo by David Caruana

Carnaroli risotto mare e monti

Our increasing passion towards rice varieties and risotto is filling us with energies and initiatives. As part of the Riso e Risotti campaign we are inviting local chefs to submit to us their innovative recipes using the Carnaroli and Vialone nano rice varieties. We are…

An adaptation of the ‘froga tat-tarja’ (pasta omelette)

In my younger days I recall eating what in Maltese we call ‘froga tat-tarja’ which translates itself into a pasta omelette. I remember spreading the ‘froga tat-tarja’ with ketchup on top. Well, I don’t do this anymore, instead I…

In the name of rice

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…

The most popular beef cut: the fillet

My husband’s second job preference is that of a butcher. I am saying this because one day he told me so and not because I would like him to become one, or because I imagine him carrying beef carcasses and whole pigs! But, I must admit, that he can handle and cut…

To stir or not to stir

This article was first published on CIBUS magazine / April 2012.

It’s easy to get it wrong and end up with a messy, mushy mass on your plate. But if you learn about the three decisive elements of how to make the perfect risotto then you can enjoy the versatility…