As the seasons change, so do the dishes we crave, cook, and eat. Mediterranean cuisine isn’t just one of the healthiest around – it also transitions seamlessly into the autumn, with recipes to keep the chilly days at bay and wrap you in comforting aromas like your favourite cardigan on a chilly day. Without further ado, here’s our quick guide to the best ingredients autumn in Malta has to offer!
The humble mushroom is best served pan-fried in garlic, oregano, salt, pepper, and butter. They’re particularly bountiful this time of the year, and make a lovely light vegetarian starter. The Italian way to do it would be to take your favourite type of mushroom, cook a bunch of them in thyme, white wine, and garlic, and serve it up with pappardelle topped with parmigiano.
Your mother may have told you to eat these to grow big and strong like Popeye, but we love fresh, leafy greens because they’re tasty and bountiful in autumn – they’re at their best when the dry summer gives way to the dewey days and cooler weather. One of our personal favourites, arugula adds a little something special to any dish, where it’s a side salad or part of a hearty soup, with its wonderful natural spiciness when raw and mild warmth when cooked through.
Beans are a staple of Mediterranean cuisine. From yummy, thick soups bursting with lentils to tasty sides and light, refreshing salads topped off with gently-roasted beans and a zesty dressings, there’s no end to the ways you can prepare them.
Nothing says ‘special occasion’ quite like a beautiful cut of meat, cooked to perfection on and just charred enough to enhance the flavour and give it that rich colour. The best way to cook a quality cut is to let it get to room temperature, season and grill it as simply as possible, and serve it up with a side of seasonal vegetables and either roast potatoes or thick-cut chips.
If that sounds like a bit of heaven to you, you’ll love dining here at Sciacca. Our expert chefs choose only the finest, freshest cuts of meat, which you can hand-pick from our display counter moments before it’s put on the grill and cooked precisely to your liking.
Pumpkin and butternut squash
There’s no autumn without pumpkin and squash, and that’s a fact. They’re versatile, add colour to any dish you make, and taste absolutely delicious simply roasted with a mix of herbs, garlic, and a splash of Maltese olive oil. If you want to get adventurous, try roasting some pumpkin and/or squash until slightly caramelized, popping it into a food processor, and stuffing the past into your own autumnal ravioli! You won’t be disappointed.