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Kwarezimal with rice flour

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...

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The Risotto Rice Belt – Chapter 2: A visit to The Rice Fair

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...

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Ode to the strawberry

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...

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Asparagus risotto

Asparagus are easily found in spring time and can be enjoyed in many ways. This nutritious green bud is an ideal ingredient to create a simple and delicate risotto. Green asparagus Ingredients for 4...

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Risotto with broad beans and pancetta

The tender and sweet broad beans combined with smoked pancetta are the protagonists for this risotto recipe. Ingredients for 4 persons: 400g Vialone Nano rice 900ml vegetable broth 200g fresh broad...

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Risotto with prawns and rocket leaves

The delicate prawn taste combined with the tangy flavor of the fresh rocket leaves produce a well-balanced risotto. Ingredients for 4 persons: 320g Carnaroli rice 700ml vegetable stock 300g frozen...

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Carrot and parmesan risotto

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...

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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...

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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...

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Risotto with fresh aromatic herbs

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...

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