Tag Archives: italian

The River Cafe, Hammersmith

One Michelin star restaurant, with great Italian food, friendly service, and lovely ambience.

Some delicious soft bread to start

 

Our first starter: Scottish langoustines roasted with garlic and parsley

Beautifully flavoured

You can’t go wrong with garlicky seafood

 

Fritto Misto – red mullet, violetta archichoke, and sage branches

I was slightly disappointed when this first arrived. It looks like a plate of regular deep fried bits & bobs

But the artichokes were delicious (I ate them all)

The bay leaves are sandwiched together by anchovy paste in the middle. So good!

And yes, there was a ray of sunshine that day.

Although, by the time we left the restaurant (mid afternoon) it started to rain, and felt like an entirely different day.


My main: Scottish scallops seared with datterini tomatoes, capers, chillis, wild oregano, and polenta

The scallops cooked to perfection, and the seasoning spot on

Although I could be biased, because I love capers)

Hubby’s main: Pacheri pasta with rabbit slow cooked with pancetta, rosemary, livers, bay, black pepper, and selvapiana chianti rufina

Ok, so we were, again, initially disappointed when the dish came out

I was fully judging my husband at this point. How the heck did you keep picking weird looking stuff !?!?

To be honest, when we first read the menu, we thought it was going to be some rich deep-red ragu sauce. So this was just unexpected.

But oh my, when I tasted that sauce, I wanted to swap our mains (well, not really. More like, I want to order another one for myself lol)

You can really taste the liver (which is another flavour I enjoy) in the sauce.

The pasta was a bit too undercooked for my liking.

I suggested sending it back.

He suggested he doesn’t mind it.

Seriously, it’s so hard to get him to make a fuss about anything.

For dessert: “The” Chocolate Nemesis

I have heard much about this cake

… and expectations were high

Hubby wanted to order the Amaretto cake

I said no, you MUST get the chocolate nemesis

He said “why don’t YOU get the chocolate nemesis”

I said “because we MUST try the chocolate nemesis. This is the only reason why we’re here”

He said “YOU can have the chocolate nemesis, and I’ll have the Amaretto cake”

I said “No, I’m so full, I can’t eat a whole dessert by myself” (he gave me a “pfft” look) “So we’re ordering one chocolate nemesis and splitting it”

He said “OK, fine”

Cue: a waitress walks pass our table with a plate of gorgeous looking panna cotta

Me: “Oh myyyyyyyy that looks soooooo goooooooood”

Him: “Do you want it? Get it”

Me: “No, I’m too full”

Him: “You can do it. Get it”

Me: “No, I’m too full. We’ll just split the chocolate nemesis”

Him: “Ah-ha. Whatever. Just get it”

….

….

Where were we?

Right…. the chocolate nemesis

Well, it was extremely delicious. Rich, chocolatey, but light, but not mousse-light.

It was like a hybrid between a cake and a mousse.

Very good indeed.


Oh

…and I did get the pannacotta

This, my friends, is the pannacotta with grappa and pomegranate

The pannacotta was, well, perfect

Smooth, jiggly, vanillary

The grappa and pomegranate complement the richness perfectly

Yes, I ate the whole thing

The meal wasn’t cheap, but we thoroughly enjoyed the food and the experience.

…and especially the dessert

Menu, location, etc: http://www.rivercafe.co.uk/

Short Rib Ragu with Pappardelle

Adapted from a recipe from foodnetwork website – although I can’t seem to find it on there anymore

Serves: 6

What you need:
  • 3 Tbsp Oil
  • 1.5 kg Beef short ribs
  • 2 Bay leaves
  • 2 sprigs Rosemary
  • 5 sprigs Thyme
  • 2 sprigs Flat leaf parsley
  • 2 tablespoons vegetable oil
  • 4 Carrots, diced
  • 3 stalks Celery, diced
  • 3 Onions, diced
  • 1 Tbsp Plain flour
  • 3 Tbsp Tomato paste
  • 1 bottle (75cl) Red wine, such as cabernet
  • 1 head Garlic, peeled
  • 600 ml Beef stock
  • 500-600g Dried parpadelle
  • Chopped parsley, for garnish
  • Grated Pecorino Romano or Parmesan, for garnish

Equipment:

  • 5-quart casserole pot
How to put this together:
  1. Season shorb ribs generously with salt & pepper.
  2. Heat oil in casserole pot over medium heat. Working in batches, add short ribs to hot oil. Cook until browned on all sides. Transfer to a plate.

  3. In remaining oil, add diced carrots + celery + onions. Saute over medium heat until soft & golden. This should take 10-15 mins. Don’t rush this step.
  4. Add flour + tomato paste. Stir to combine.
  5. Add a cup of wine, and scrape all the browned bits from the bottom of casserole pot.
  6. Add remaining red wine, and simmer for 10 mins.

  7. In the meantime, preheat oven to 170C
  8. Add garlic + beef stock + bay leaves + rosemary + thyme + flat leaf parsley.
  9. Return browned ribs to the pot. Bring to simmer.

  10. Cover and place in the oven. Cook until ribs are tender, about 3 hours.

  11. Remove the cooked ribs.
  12. Remove sprigs of herbs & discard.
  13. Remove meat from the bones, and shred into small pieces.
  14. Add shredded meat back into the casserole. Simmer to reduce the sauce to desired consistency.
  15. Taste & season

To serve

  1. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  2. Add pasta to the sauce with some pasta water. Mix well.
  3. Take off heat. Add chopped basil. Stir through.
  4. Serve immediately, sprinkled pecorino romano or parmesan.

Print

Short Rib Ragu with Pappardelle

Course Main Course
Cuisine Italian
Keyword Beef, European, Italian, Pasta, Short Ribs
Prep Time 10 minutes
Cook Time 4 hours
Servings 6 people

Ingredients

  • 3 Tbsp Oil
  • 1.5 kg Beef short ribs
  • 2 Bay leaves
  • 2 sprigs Rosemary
  • 5 sprigs Thyme
  • 2 sprigs Flat leaf parsley
  • 2 tablespoons vegetable oil
  • 4 Carrots diced
  • 3 stalks Celery diced
  • 3 Onions diced
  • 1 Tbsp Plain flour
  • 3 Tbsp Tomato paste
  • 1 bottle 75cl Red wine, such as cabernet
  • 1 head Garlic peeled
  • 600 ml Beef stock
  • 500-600 g Dried parpadelle
  • Chopped parsley for garnish
  • Grated Pecorino Romano or Parmesan for garnish

Instructions

  • Season shorb ribs generously with salt & pepper.
  • Heat oil in casserole pot over medium heat. Working in batches, add short ribs to hot oil. Cook until browned on all sides. Transfer to a plate.
  • In remaining oil, add diced carrots + celery + onions. Saute over medium heat until soft & golden. This should take 10-15 mins. Don’t rush this step.
  • Add flour + tomato paste. Stir to combine.
  • Add a cup of wine, and scrape all the browned bits from the bottom of casserole pot.
  • Add remaining red wine, and simmer for 10 mins.
  • In the meantime, preheat oven to 170C
  • Add garlic + beef stock + bay leaves + rosemary + thyme + flat leaf parsley.
  • Return browned ribs to the pot. Bring to simmer.
  • Cover and place in the oven. Cook until ribs are tender, about 3 hours.
  • Remove the cooked ribs.
  • Remove sprigs of herbs & discard.
  • Remove meat from the bones, and shred into small pieces.
  • Add shredded meat back into the casserole. Simmer to reduce the sauce to desired consistency.
  • Taste & season

Serving Instructions

  • Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  • Add pasta to the sauce with some pasta water. Mix well.
  • Take off heat. Add chopped basil. Stir through.
  • Serve immediately, sprinkled pecorino romano or parmesan.

Pasta with Prawns and Pistachio Pesto

Inspired by a dish we had at a restaurant on our recent trip to Puglia

Serves: 2

What you need

  • 200g Dried pasta
  • 6-8 Prawns, peeled & de-veined
  • 90g Pistachio kernels (NOT roasted)
  • 10g Pistachio kernels – finely chopped (for garnish)
  • 50ml Olive oil
  • 2 cloves Garlic
  • 10-12 Cherry tomatoes
  • 200g Canned lobster bisque soup
  • 25ml Vermouth or Brandy
  • A handful of basil, roughly chopped
  • Salt & Pepper

How to put this together

  1. Make the pesto by blending together 90g pistachio kernels + a pinch of slat + olive oil. Leave aside until needed.
  2. Heat 1T oil in a pan on medium-high heat. Add prawns. Fry until half done. Transfer to a plate.
  3. Heat 1T oil in the same pan, add garlic + cherry tomatoes. Fry until fragrant. Take care not to burn the garlic.
  4. Add lobster bisque soup. Bring to boil.
  5. Add pesto. Mix well.
  6. Add Brandy. Reduce to a simmer. Taste & season with salt and pepper
  7. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  8. Add pasta to the sauce with some pasta water. Mix well.
  9. Take off heat. Add chopped basil. Stir through.
  10. Serve immediately, sprinkled with finely chopped pistachio

 

Edera, Holland Park

I love truffle.

I don’t eat them as often as I’d like to, thanks to their hefty price tag.

When we are at a restaurant with truffle on the menu, this is how the conversation goes…

Hubby: Oh they have truffle on the menu

Me: Yeah, I saw

Hubby: Do you want it?

Me: Hmm nah, it’s too expensive

Hubby: Do you want it?

Me: Nope, I don’t want it today

Hubby: Are you sure?

Me: Yes, I’m sure

Hubby: If you want it, just get it

Me: NO!! It’s too expensive

Hubby: Just order it

Me: ok

Back to Edera!

The restaurant is in the beautiful leafy Holland Park

A mound of truffles welcomes you as you enter the restaurant

To start….

Hubby ordered Minestrone soup. It arrived looking bland, and sadly it was quite bland.

Mine was a ball of buffalo mozzarella with grilled aubergines and courgettes

While the mozzarella was soft, creamy, and delicious…. the grilled aubergines and courgettes were quite under done.

For main course, char grilled fillet steak – cooked beautifully medium, exactly how we ordered it. The roast potatoes with rosemary were stunning.

And here it is!

The tagliolini arrives looking almost naked, slathered in rich butter sauce

And here she is, adorned in aromatic truffle shavings

Don’t you love the sound of truffle being freshly shaved in front of you?

And that aroma

*swoon*

Menu, location, etc: http://edera.co.uk/

Nduja Pasta

Recipe adapted from: https://www.theguardian.com/lifeandstyle/2017/jul/25/nigel-slater-linguine-with-nduja-and-tomatoes-recipe

Serves: 2

What you need

  • 200 g Dried pasta
  • 100-140g Nduja (depends on how spicy your nduja is, and what’s your spicy-level preference)
  • 1 Tbsp Oil
  • 6 Cherry tomatoes, halved
  • 2 tsp Capers
  • Pinch of Salt
  • Pinch of Sugar
  • Parmesan cheese, grated (optional)

How to put this together

  1. Heat oil in a pan over low-medium heat. Add Nduja. Fry for a few minutes until fragrant.
  2. Add cherry tomatoes. Mix well. Fry until tomatoes are soft. Squish them with spatula if you want to release the juices.
  3. Keep cooking until you get a jammy consistency.
  4. Add capers. Taste & season with salt & sugar
  5. Turn off the heat (unless you started cooking pasta while the sauce was simmering)
  6. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  7. Bring the sauce back up to heat, add pasta to the sauce with some pasta water. Mix well.
  8. Transfer pasta to serving plates. Sprinkle over grated parmesan cheese (optional). Serve immediately.

Sicilian Pasta with Sardine, Fennel, and Pine Nuts

Recipe adapted from http://www.waitrose.com/home/recipes/recipe_directory/s/sicilian_sardine_and_fennel_pasta.html

Serves: 2

What you need:
  • 200 g Dried pasta (spaghetti, fettucine, linguine)
  • 2 Tbsp Oil
  • 120 g Tinned sardine in oil, drained (90g drained weight)
  • 1 bulb Fennel, trim off the top (reserving the fronds), bulb thinly sliced
  • 1 Onion, thinly sliced
  • 1 clove Garlic, minced
  • 1/4 tsp Chilli flakes
  • 2 Tbsp Currants (or raisins, sultanas)
  • 2 Tbsp Pine nuts, pan toasted
  • 2 Tbsp Bread crumbs, pan toasted
  • Juice of half a lemon
How to put this together:
  1. Heat oil in a pan over low-medium heat. Add sliced fennel + onions. Fry slowly until they’re soft and caramelised. Don’t rush this step.
  2. Add garlic + chilli flakes + currants. Fry until fragrant.
  3. Add drained sardine. Mix well. Taste & season with salt
  4. Add pine nuts. Mix well.
  5. Add lemon juice. Mix well. Taste & season.
  6. Turn off the heat (unless you started cooking pasta while the sauce was simmering)
  7. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  8. Bring the sauce back up to heat, add pasta to the sauce with some pasta water. Mix well.
  9. Transfer pasta to serving plates. Sprinkle over toasted bread crumbs and garnish with picked fennel fronds. Serve immediately.

Spaghetti alla Puttanesca (Vegetarian)

If you’re not big eaters, you can probably go with the usual 80g dried pasta per person, and serve with a side of salad.

Serves: 2

What you need:
  • 200 g Spaghetti
  • 3 Tbsp Olive oil
  • 2 large Garlic cloves, thinly sliced
  • 1-2 Dried chillies, cut into small pieces
  • 200 ml Canned tomatoes, blended until smooth
  • 2 Tbsp Tomato puree
  • 20 Black olives, pitted for easy eating, but we prefer to buy ones with pits and leave them in.
  • 1 Tbsp Capers
  • Salt
  • Sugar
How to put this together:
  1. Heat oil in a pan on low heat, add garlic. Fry gently until fragrant. Make sure it doesn’t brown.
  2. Add dried chillies. Fry gently until fragrant.
  3. Add tomatoes + tomato puree + olives + capers. Simmer gently for 10 mins. The sauce should have a thick jammy consistency.
  4. Season with salt + sugar. Taste. Do NOT make it too salty as the pasta will be cooked in salted water.
  5. Turn off the heat (unless you started cooking pasta while the sauce was simmering)
  6. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  7. Bring the sauce back up to simmer, add pasta to the sauce with some pasta water. Mix well.
  8. Serve immediately.

Spicy Clam Spaghetti (สปาเก็ตตี้หอยลายผัดเผ็ด)

Spaghetti alle vongole is my hubby’s favourite Italian dish. This gets ordered if it’s on the menu.

Here’s a spicy twist on the dish – and one of the most requested dish for dinner

Serves: 2

What you need:
  • 170g Dried spaghetti
  • 1.5 cups Frozen clam meat
  • 2 cups Frozen clam with shells
  • 3 Tbsp Garlic, thinly sliced
  • 10-15 Dried chillies, cut into small pieces
  • 1/2 tsp Chilli powder (for colour)
  • 1/2 cup Vermouth or white wine
  • 2 Tbsp Olive oil
  • A handful of chopped Parsley or Basil
  • Salt
How to put this together:
  1. In a large pot, add lots of water and a general amount of salt. Check cooking time guideline on the packet. Add spaghetti and keep an eye on it.
  2. In a pan, add olive oil + garlic. Cook on medium heat until fragrant.
  3. Add dried chillies. Cook until fragrant.
  4. Add chilli powder + vermouth. Bring to boil.
  5. Add salt to season.
  6. Add clam meat + clam with shells. Taste & season.
  7. Before the spaghetti gets to the al dente state (it should still be very bite-y in the middle) – use tongs to transfer spaghetti into the clam pan. Add a few splashes of pasta water into the pan if required.
  8. Cook spaghetti in clam juice & wine for a few minutes. Until all the liquid evaporates and pasta is al dente. Add more pasta water if the pasta is not yet cooked to your liking.
  9. Add chopped parsley/basil. Mix well.
  10. Serve immediately.

Villa di Geggiano, Chiswick

Cute romantic Italian restaurant on Chiswick High Road – the ambience is definitely one for special occasions. The food tastes fabulous, and the service was great almost through and through. We had a slight disappointment towards the end of the meal, which sadly shifted our mood from “oh wow, we may have just found ourselves a new regular” to… “well, that’s a shame, I really liked that pasta, but we probably won’t come back”

Anyhoo – check out how cute the restaurant setting is!

Yup – that’s a tree in the middle of the dining room. Cool right?

…Now for the food

  • Pappardelle Pasta with Tuscan Wild Boar – perfectly cooked pasta, amaaaaaazing flavour. I can eat many plates of these.
  • Mussels  Marinara with Homemade Garlic Bread – again, home run with the flavour. So so good.

  • Fettucine with fresh truffle – the pasta is cooked to perfection, soaked in the most flavoursome buttery sauce. Topped with a mountain of fresh truffle slices. Not cheap. YUM YUM YUM.
  • Chargrilled Octopus with Artichokes and Baby Spinach with a Red Pepper Sauce – the squid tentacles are super tender, and goes perfectly with the sauce. YUM.

  • Chestnut Pannacotta with Persimmon – smooth chestnut puree texture, with subtle delicate flavour of persimmon
  • Chocolate and Chili Tart with Blood Orange Sorbet – the chilli chocolate is surprisingly quite spicy. All the components on the plate go really well together.

Menu, location, etc: http://www.villadigeggiano.co.uk/

Vapiano, Southwark

Amazing freshly-made pasta, delicious wood fire oven pizzas, and fantastic dessert – that’s all I really ever want from an Italian restaurant. Vapiano offers all of the above on their reasonably-priced menu.

I was invited by zomato to join them and few lovely foodies for a feast at Vapiano. The evening was super fun, with so much food, and lots of food conversation – my kind of dinner!

The place operates like a canteen – you get given a plastic charge card as soon as you walk in. Each time you order something at the food station, you tap the card at the card reader, which loads the item amount onto the card. You pay the total amount on the card when you leave the restaurant. No hassle about splitting bills!

We started off with a plate of antipasti to share – yummy bruschetta, delicate thin slices of prosciutto, salami, and pepperoni, some roasted veggies, and buffalo mozzarella with pesto. Speaking of pesto, the place is scatterred with basil pot plants EVERYWHERE – it’s such a great idea. Their pesto is super yummy too (and now I want some more).

We then headed up to the pasta station, where you order your pasta. You pick a pasta dish (e.g. Arrabbiata, Carbonara), which can go with any types of pasta you like (e.g. Spaghetti, Penne). While ordering, you can also ask for the flavour to be tweaked to your liking (extra garlic – YES PLEASE, extra spicy – ABSOLUTELY!).

I tried their Salsiccia Con Fichi – that’s spicy Italian sausage with onions, fresh figs, and tomato sauce, extra hot of course 😉 with spelt spaghetti (which is supposedly healtier than the durum wheat pasta) and it was absolutely delicious! The pasta was cooked al-dente perfect and the sauce so flavoursome. YUM!

I was full to the brim when they brought out a few pizzas for us to try. I restrained myself for a little (because I’m a lady, and ladies don’t over-eat) but I gave in pretty quickly – it is afterall wood fire oven pizza, which I love. Boy, am I glad my self-control is so weak – it was so so so good! The base is so thin, the topping full of flavour, and the best part – you can smell the wood-fire-oven-ness as you take a bite. These pizzas take me back to Naples! Try the Caprese (fresh tomatoes + tomato sauce + basil + mozzarella) or Pesto Con Spinaci (fresh spinach + pesto cream sauce + marinated tomatoes + mozzarella).

Did I meantion I was full to the brim? I was ready to waddle home, but Vapiano had other plans for me. They brought out six types of dessert! While my mind was busy at self-control check point, my right hand grabbed a spoon and hover over these desserts like a hawk. I was ooh-ing and aah-ing at each bite. Crema di Fragola (Mascarpone cream with fresh strawberries) was my favourite. They also do some of these dessert in a small portion (£2.5 each) – which is perfec for me because I can never finish a whole portion of dessert!

 

  • Crema Di Fragola – Mascarpone cream with fresh strawberries. So light & refreshing.
  • Tiramisu della casa – Coffee & liquers with a blend of mascarpone, cream and cocoa. Light with a gentle hit of alcohol. Yum.
  • Panna Cotta with strawberry sauce, served in a cute jar
  • Cioccolata foresta nera – layers of white, milk, and dark chocolate with nutella, italian sponge fingers. Black forest in cloud form!
  • Death by chocolate – dense chocolate cake – for you chocolate lovers out there!
  • Baked cheesecake with strawberry sauce

I checked my skirt to make sure the seam did not burst because of my food baby, then waddled home happily.

Menu, location, etc: http://www.vapiano.co.uk

Spicy Squid Ink Spaghetti

I’m currently going through a pasta phase. All I dream about is pasta.

The challenge is my better half does not like butter or cheese, so we end up having a lot of seafood pasta instead.

I’ve always wanted to try squid ink pasta, but for some reasons never quite got around to picking one up. We were out on a walk on Sunday when we came across a cute Italian shop near home. The shopkeeper didn’t have a lot of customers at the time and he looked a bit sad, so my hubby decided we should buy something from him (bless him). Anyhoo, we ended up paying £4 for a 500g packet of pasta – which is quite expensive compared to our usual cheap pasta from Tesco!

We cooked it today, and boy, is this pasta delicious! Now, I’ve been known to convince myself in the past when I over-spend money on something that may not necessarily be worth THAT much. But this time it really is worth it, the pasta really cooks well, and the sauce seems to coat the pasta perfectly.

 

Here’s what we did with it:

Serves: 2

What you need:

  • 200 g squid ink pasta
  • 200 g squid tubes (small), cut into small pieces
  • 1 Tbsp olive oil
  • 1 red chilli, finely chopped
  • 1 tsp chilli flakes
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 can (400 g) whole peeled tomatoes, chopped up
  • 5 Tbsp vermouth
  • Salt
How to put this together:
  1. Cook pasta in plenty of water & salt according to packet instructions
  2. Five minutes before pasta is ready, heat oil, add garlic + shallot + red chilli + chilli flakes. Fry until fragrant.
  3. Add tomatoes. Stir well.
  4. Add vermouth, reduce heat and simmer for a few minutes. Season with salt.
  5. One minute before pasta is ready, add squid.
  6. Add pasta to the pan, adding some of the pasta water to the mixture. Mix well.
  7. Serve

Pasta alla Vongole

This is our household favourite pasta dish (along with the puttanesca).

So easy to make. The hardest thing is to source the clams!

Serves 3-4

What you need:

  • 1 kg Clams (we use frozen clams which were already cooked)
  • 350-400g Dried pasta (we use either spaghetti or linguine)
  • 2 Tbsp Olive oil
  • 4 cloves Garlic, pounded
  • 1-2 tsp Chilli flakes (depending on your heat preference)
  • 200 ml White wine (we use Chardonnay, or whatever is on sale in the supermarket)
  • 2 Tbsp Flat leaf parsley, finely chopped
  • Salt

How to put this together:

  1. Bring a large pot of water to boil, add a handful of salt. Boil pasta to al dente according to instructions
  2. 5 mins before your pasta is ready, heat oil in a pan and add garlic + chilli flakes, fry until fragrant.
  3. Add clams + white wine. Mix well and cook for about 5 mins. Put the lid on if it splatters too much.
  4. Season with salt.
  5. When the pasta is done, use cooking tongs to scoop out the pasta into the clam pan. Mix well. If the pasta is becoming too dry, add some of pasta water to the mixture.
  6. Add chopped parsley. Mix well. Serve.

 YUM

Il Galeone, Sliema

We stumbled upon this restaurant as we were browsing for a dinner place in Sliema. What attracted us to the restaurant was the fact that nobody was standing outside with a menu trying to drag us in. We could take our time looking at the menu and decided without being pressured.

Il Galeone is a small cosy restaurant serving homely Italian food.

The food was nice & fresh – but could do with a little more salt.

  • Complimentary Bruschetta seems to be the norm in Malta – here the bread is perfectly toasted, light & crispy topped with chopped onions, tomatoes, and herb dressing. Served with pickled olives.
  • Soup of the day – so delicious and takes us back to the many Ligurian vegetable soups we had in Cinque Terre. Chunky vegetables cooked to perfect tenderness, slightly on the oily side, but apparently olive oil is good for you, no?

  • Simple bacon pasta with herbs – bits of fried bacon (you can’t go wrong with a bacon dish) nestled between perfectly cooked spaghetti. I don’t know how restaurants do this – I always struggle to serve my pasta with good meat-noodles ratio (first serving = lots of pasta, last serving = lots of meat). Simple & yummy. However, it’s very oily – there’s a pool of oil at the bottom of the bowl that freaked us out a little. Time for olive-oil-is-good-for-you chants again.
  • Scampi cooked in tomato base sauce – lots of little scampi in delicious tangy sauce. Finally a dish that’s not oily.
  • Side dish of baked potatoes & vegetables

They’re not the most amazing Italian food in the world, but I recommend it if you’re looking for a relaxing & romantic place for dinner that’s not touristy.

Menu, location, etc: http://www.ilgaleonemalta.com/