Each month we will be bringing you a recipe from one of our chefs in collaboration with the National Register for Traditional Agro-food Products co-ordinated by the Agriculture Directorate.
The Directorate in 2014 issued a legal notice to setup a register to gather and populate within it agricultural and agro-food products as well as gastronomic recipes. This was done in order to recognise such products in an official manner as truly traditional. Up to this date in Malta we never had a framework or setup to distinguish traditional products from other contemporary food items and products.
In order for a traditional product to be classified as such, the processing, preservation and ageing methods used to make that product or gastronomic plate need to be consolidated in time and have proven usage on the Maltese market or culture for a period that allows transmission between generations. This period shall be no less that twenty-five years. This means that if individuals have a recipe or a product which has been in cultivation or in production for a period no less than 25 years, then these products are eligible to be included in the register.
April Recipe brought to you by chef Michael Diacono of Giuseppi’s Bar & Bistro and Mezzodi’
Tuna, artichoke and spinach pie
800g short crust pastry
1 large onion
1 or 2 garlic cloves
4 anchovy fillets
A pinch of chilli flakes
2 tablespoons tomato paste
3 globe artichoke leaves boiled till tender and scraped
500g cooked drained spinach
1 large canned tuna
Salt & pepper
A few chopped mint leaves
Peel and finely chop the onion and garlic and then fry gently in the olive oil until soft. Add the anchovy fillets, chilli flakes and tomato paste. Add the artichoke scrapings, spinach and tuna and cook for a few minutes. Add the parsley, mint leaves, mixed spice, olives, raisin, pepper and salt. Leave the mixture to cool and roll out the pasty to cover the bottom of the pie dish. Fill with the cool mixture and cover with another layer of pasty. Cut off the extra pastry from the sides. Brush the pasty with egg white to glaze and make a hole in the centre. Bake in a moderate (200oC) preheated oven for 25 to 30 minutes until crisp and golden.