Marinated fresh sardines
For 4 persons as a starter
4 to 6 sardines per person (depending on size)
Juice of 2 lemons
4 tbsp extra virgin olive oil
Sea salt flakes
Freshly milled black pepper
A handful of parsley, finely chopped
60g pistachio nuts, lightly roasted and chopped
Freshly prepared breadcrumbs
Parma ham
A few shavings of Pecorino (optional)
Get your fishmonger to clean and butterfly the fish. Place the sardines onto a serving dish and pour over the lemon juice. Add the oil and season. Sprinkle with the chopped parsley and nuts. Toast the breadcrumbs till golden and crisp. Sprinkle some over the fish. I like to hand-cut the Parma ham as that way I get slightly thicker shards; if not possible, use ready sliced. Place the ham in the middle of the dish and if using, finish off with the Pecorino. Serve at once with lemon wedges and Maltese bread.
Asparagus and prawn risotto
Serves 4 as a starter
500g fresh red prawns
3 tbsp unsalted butter
1 medium onion, peeled and finely chopped
1 fresh tomato, blanched, peeled and chopped
350g Arborio rice
salt and pepper
1 gls dry white wine or prosecco
1.5lts fish stock
20 asparagus spears, trimmed and chopped
1 tbsp grated pecorino cheese
Squeeze of lemon juice
A small sprig of marjoram (merqtux)
Finely chopped parsley
Wash and peel the prawns. Keep the shells and place into a large pot. Cover with water. Bring to the boil and simmer for 20 minutes. Leave to cool before straining. You will need 500ml of this stock.
In a deep pot, melt two tablespoons of butter on a low heat. Add the chopped onions and fry gently till soft and translucent, but do not allow to colour.
Add the chopped tomato and mix well. Throw in the rice, raise the heat, mix well and fry for about four minutes. Douse with the wine or prosecco, and allow to evaporate. Season.
Start adding the warm prawn stock, stirring often. When the prawn-infused stock is all absorbed, continue adding fish stock as required. When the rice is nearly done, add the asparagus and prawns. The rice should be served al dente.
Add the pecorino and mix in well. Remove from the heat, add the lemon juice, herbs and the remaining one tablespoon of butter. Beat in well. Rest for two minutes, then serve at once.