Posterous theme by Cory Watilo

Filed under: food

The Night of the Squid

Having managed to get our hands on some lovely fresh squid, we decided to have a Squid Barbecue Night this evening. The slimy creatures came in various sizes, mostly smaller than 15cm in length. Unsurprisingly, the cleaning process is quite laborious. So, you first gently but firmly pull the tentacles and body from the tail tube. Cut off the tentacles and put aside along with the small ink sac (they will make some great sauce to go with spaghetti tomorrow). Discard the rest of the body, including the cartilage which looks either like a very fine shard of glass or an oval-shaped pumice stone. Slice through one side of the remaining tail tube to obtain a flat morsel of squid (or a large whole squid depending on the size of the creature).

Now the fun part. Season the squid with a fresh squeeze of lemon juice, extra-virgin olive oil, salt, pepper and parsley. Chop up some bell peppers and fresh fennel. Heat the barbie and get ready to sizzle! You can use the standard charcoal grill surface for the larger squid pieces but a Spanish-style plancha grill is better suited for the small squid morsels. This will avoid the delicious morsels falling through the grid into the charcoal. Ten minutes of grilling, interspersed with a sporadic drizzle of olive oil and lemon juice, will do the trick. By then the squid will be tender and ready to serve along with the grilled vegetables.

A bottle of white Sicilian Corvo Glicine will go down nicely with the meal. The Glicine has an attractive yellow colour with greenish hues. It is pleasantly fragrant with a light aromatic note typical of many Sicilian whites.

Enjoy! (we did).

Don’t chastise me for the images, they’re just iPhone snaps. :)

A Mediterranean Disappointment

Perhaps it was due to the hype. My expectations of Salini restaurant, the hot new eatery set deep inside the Tigne Point monstrosity were high but alas I was sorely disappointed.

The location could not be better. The restaurant boasts a poolside terrace overlooking the Marsamxett harbour and the night Valletta cityscape is awe inspiring. Unfortunately, the decor is cold, cheap and vaguely reminiscent of the seaside lidos littering the Bugibba coast. On this nippy Spring evening, the terrace was closed-off and we were instead accommodated inside the main dining room which by the end of the evening was about three-quarters full of diners. The worst thing about this evening's experience was the acoustics of the dining room. It's atrocious. At times, I could barely understand what my dining companions were on about. It will do as an unpretentious business dinner venue but Salini is absolutely ill-suited as a romantic treat for one's SO.

The menu is large and pretentious. The wine list is intriguing, with vintages from various Med regions. Ultimately, the staff twice failed to deliver the wine of choice and we had to settle on my third preference. Eventually, what's most important is the food and Salini scores very low in terms of quality and value. Portions are small and overpriced. Presentation is weak. Diners should not expect frills with Salini's tapa style dishes. If you order falafel, it's a few unappetizing falafel patties in a bowl you'll get. Forget about any kind of garnish that would justify the portion's price. Most of the food tasted of cumin and little else. Potatoes, lamb, chicken and chick-pea falafel all tasted vaguely the same.

I had been longing to pay Salini a visit. Curiousity satisfied; moving on.

A Sicilian Gem

Forza d’Agro, in the province of Messina, is arguably one of the most enchanting little Sicilian towns. It is not surprising that it has featured in a number of films, including The Godfather trilogy. This immensely photogenic town is set at the top of a 420m high hill with unobstructed views over the Ionian sea and the Italian mainland beyond. Narrow cobblestone-lined street rise up to the Norman castle ruins.

If you happen to be in town (and you should) then don’t miss lunch at Ristorante L’Abbazia (Piazza Giovanni XXIII - Tel. 0942.721109). Their seafood pasta is heavenly as is the unobstructed view from their terrace.