Cooking with Reuben

Reuben Grixti, Executive Head Chef at Le MERIDIEN St Julians Hotel & Spa presents:

PACCHERI PANCETTA PASTA

An amazingly tasty pasta dish!

INGREDIENTS

500g paccheri pasta
100g pancetta
40g sundried tomatoes
30g onions
12 ml extra virgin olive oil
50ml white wine
80ml chicken stock
60ml fresh cream
30g fresh spinach





METHOD

Chop the pancetta, the onions and the sundried tomatoes. Heat some extra virgin olive oil in a pan. Add the diced pancetta and the chopped onions. Sauté over a medium heat until the onions are a nice light golden brown. Add the wine and bring to a boil. Continue to boil until your preparation is reduced by half. Add the chicken stock and the chopped sundried tomatoes. Simmer gently for a few minutes. Reserve and keep warm. Cook the pasta in a pot of boiling salted water, stirring occasionally, until Al Dente. This ideal cooking point is soft but holds shape, and is starchy enough for your sauce to stick on to perfection. Drain well and transfer the cooked paccheri into the sauce. Add the fresh cream. Season with salt and pepper to taste. Plate, garnish with fresh spinach tossed in extra virgin olive oil and serve immediately.

Tell us what you think about this recipe and/or if you find ways to personalize it!
Taste this dish at KuDeTa Lounge & Bar, level 3 of the hotel, throughout summer.
www.kudeta-restaurant.com 

A FEAST OF FOOD

Festa Fridays at Le Méridien St Julians hotel & spa
Il-Pjazza outdoor restaurant opens its doors to a typical Maltese summer next week.

On Friday 8th of June, il-Pjazza – Le Méridien’s outdoor restaurant will officially open for the summer season and will once again celebrate the colourful ways of wining and dining in Malta with the come-back of its popular "FESTA FRIDAY". Le Méridien St Julians Hotel & Spa in Balluta Bay invites his summer clientele to lay back in a typical set-up inspired by the Festa atmosphere that sprinkles the island throughout the summer months.  

The name "il-Pjazza" was born quite naturally when the hotel launched this original venue last year. What better term could describe a typical gathering, at the heart of the village feasts in Malta?
Il-Pjazza is located on a wide terrace of the hotel’s premises (level 1) and opens every Friday for this much-awaited FESTA that is a delight for both Maltese patrons, who get the chance to indulge in each and every one of their favourite dishes, and for overseas visitors who can unveil the many culinary secrets of Malta’s cuisine all in one go.    

A breakfast suited to the corporate needs

St Julians, Malta – October 7th, 2011

Abundant Corporate Breakfast options

Throughout the past 5 years, Le Méridien St Julians Hotel & Spa has established itself as the No 1 address for hosting corporate entities and their individual clientele. The hotel also strives to adapt itself to the ever-changing market needs. With corporate travelling budgets still very much under scrutiny due to stuttering economies in mainland Europe, Le Méridien St Julians Hotel & Spa acknowledges the fact that clients have become more conscious and savvy on how to allocate and spend their travelling funds. In line with mainland European trends, corporate clients largely book their accommodation on a Room Only basis and opt for smaller and lighter breakfasts outside hotel premises.

Le Méridien Kids Can Cook

Remy, the cute cartoon keen on French Gastronomy in the famous children’s movie "Ratatouille", better watches out for Le Méridien Kids! Indeed, whilst the animated character was displaying his fictitious culinary talents on a giant screen placed in the kitchen of Le Méridien St Julians this Saturday morning, an enthusiastic (and very lively) junior kitchen brigade was actively working with real ingredients, under the amused yet professional supervision of Executive Head Chef Reuben Grixti.