Thursday 1st June 2006
Ghagin biz-zalza tas-summien
by Paul Borg (cocopazzo- Valletta)

 
Ingredjenti:

500g ghagin tat-tip pappardelle trine
200g summien minghajr ghadam
Basla
Tazza nbid hamra
Tazza polpa tat-tadam

Metodu:
Qatta’ l-basla, u aqliha fi ftit zejt taz-zebbuga. Qatta’ s-summien f’bicciet irqaq u itfaghhom mal-basla. Sajjar ghal ftit minuti u itfa’ l-inbid, il-bzar u l-melh.
Itfa’ l-polpa tat-tadam.
Sajjar l-ghagin u halltu mat-tahlita go tagen

Gambli u arzell Capesantem
by Paul Borg

Ingredjenti:

6 gambli kbar
2 arzell capesante (scallops)
50g faqqiegh
Basla
Habaq
Naghniegh
Patata
Nofs tazza nbid bajda
Ponta Zaffran

Metodu:

Qaxxar il-gambli, iftah l-arzell, ohrog il-laham u naddfu sew. Qatta’ l-patata fi kwadri zghar, u l-faqqiegh f’erba’. Sajjar il-basla u itfa l-gambli flimkien ma’ l-arzell. Zid l-inbid, iz-zaffran, il-habaq u n-naghniegh. Itfa kollox go recipjent tac-caqquf tajjeb ghal forn mal-kumplament ta’ l-ingredjenti.
Kompli s-sajran fil-forn
 

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