Thursday 22nd June 2006
Risotto bil-faqqiegh Porcini, vitella u Salvja
by Paul Borg (cocopazzo- Valletta)

 
Ingredjenti:

100g ross
Vitella
20g faqqiegh porcini
Salvja friska
Inbid abjad
500ml ilma tal-faqqiegh
Butir

Metodu:
Dewweb il-butir u l-ewwel sajjar il-vitella mqatta’. Wara itfa l-faqqiegh porcini u s-salvja. Itfa r-ross nej, hawwad sew u itfa nofs tazza nbid u l-ilma tal-porcini.
Kompli sajjar sakemm isir ir-ross

Flett tac-Canga bil-gakketta
by Paul Borg

Ingredjenti:

2 bicciet flett tac-canga
500g ghagina sfoll
50g frak tal-hobz
50g parmiggan
Zalzett Malti
4 bicciet parma ham
Tazza nbid ahmar
Bzar iswed

Metodu:

Ixwi l-bicciet tal-flett sa nofs sajran u nizzilhom minn fuq in-nar. Sajjar iz-zalzett Malti fi ftit zejt taz-zebbuga, zid il-frak tal-hobz u fl-ahhar il-parmiggan. Iftah l-ghagina u aqsamha f’zewg bicciet. Fin-nofs ta’ kull bicca ghagina poggi l-parma ham u fuq il-laham, it-tahlita li tkun sajjart qabel. Gezwer il-bicciet tal-flett fl-ghagina u sajjar go forn ta’ madwar 220 grad. Sajjar sakemm l-ghagina issir hamranija. Irriduci l-inbid ahmar flimkien mal-bzar u servih fil-qiegh tal-platt.
Poggi l-flett u aqsmu biex tidher it-tahlita ta’ gewwa

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