30
August 2015
GOURMET TODAY
The Definitive(ly) Good Guide Chef of The Definitive(ly) Good Guide to Restaurants Chef of the Month, supported by The Catering Centre, aims to recognise chefs who make the restaurant the success that it is. The winner of June and July’s Chef of the Month are Charles Spiteri of La Maltija and Matthew Schembri of The Medina, respectively.
Charles Spiteri, chef patron at La Maltija has been in the kitchen for over 40 years. His first breakthrough came when he landed himself a job cooking for the president of Malta, Sir Anthony Mamo, at just 17 years of age. Since then he went on to work for some of London’s most elite restaurants which lead to private jobs cooking for world leaders like Margaret Thatcher and Gorbachev. Charles and his family later made
the decision to move back to Malta in 1990 which led to the opening of La Maltija that very year. Now, 24 years on, the restaurant is run by two of his daughters, Chloe von Brockdorff and Chelcie Spiteri. Under their management they recently picked up two awards at this year’s Definitively Good Guide Awards. Charles can also be seen cooking on f-living TV every alternate Monday at 1pm.
La Maltija Charles’ signature dish
Penne Chloe Ingredients
La Maltija 1 Church Street, Paceville, STJ 04 San Giljan Tel: 21359602 Email: info@lamaltija.com Web: www.lamaltija.com Find us on Facebook: La Maltija
• 250g penne • 1 whole chicken breast, cut into pieces • Fresh Spinach leaves (frozen if fresh is unavailable) • 1 cup fresh cream • 3 crushed garlic cloves • 1 tbsp butter • ¾ cup white wine • Parmesan cheese • Handful fresh parsley, chopped • Handful fresh coriander, chopped • Salt and pepper
Method
1. Boil water in a saucepan and cook the penne al dente. 2. In a frying pan heat the butter
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and add the crushed cloves of garlic. When the pan is hot add the chicken and add the herbs and spices (parsley, coriander, salt and pepper). As the chicken begins to turn white, add the white wine. Next, throw in as much of the fresh spinach leaves as desired (or thawed frozen spinach). Add the cream, stirring constantly. Add the Parmesan cheese slowly and in moderation until the sauce becomes thick in consistency. Reduce heat and add the boiled penne. Stir together well and serve piping hot.