Sunday, August 2, 2015

Italian Cauliflower Salad

Servings: 4

Preparation: 30 minutes plus marinating time

Insalata di Cavolfiore, a tasty salad from the southern tip of Italy, from Calabria. The mild taste of the cauliflower is the ideal canvas to complement some Mediterranean favorites like olives, capers, anchovies and peppers. Marinating it overnight will allow the flavors mingle and absorb. Great with roasted meats or as an entrée.


Wednesday, July 1, 2015

Sardine and Potato Bake

 Servings: 4

Preparation time:  1 hour and 15 min.

Sarde in Tortiera is a dish from the Campagna region of Italy. The combination of sardines and potatoes is much reflective of the old times “cucina povera” (the poor's kitchen). Simple and cheap ingredients turned into a much satisfying meal. Ask your fishmonger for clean sardines and your work will be cut in half. Leaving the sardines pretty tails above the casserole's top gives a very attractive look to an otherwise humble dish.

Serve with grilled vegetables on the side and lots of fresh bread to mop up the delicious olive oil sauce.

Monday, June 22, 2015

Salami and Mozzarella Tart

Servings: 4 - 6

Preparation time: 60 min.

A delicious and easy to prepare tart which can be served warm or cold. Cut tart into squares to reveal the colorful layers and pack it as a take along on a picnic or as a satisfying light lunch with a salad, perhaps a tomato salad.

Thursday, June 11, 2015

Pumpkin Souffle (Uova Zuccate)

Servings: 4

Preparation time: 60 min.

This delicate souffle called Uova Zuccate is a specialty from the Lombardy region in Italy.

A savory fall dish, perfect for vegetarians. For a more formal presentation prepare in individual ramekins. It uses fresh pumpkin, not canned. A clear difference in taste.


Monday, June 8, 2015

Green Bean and Shrimp Salad



Servings: 4

Preparation time: 30 min.

Mediterranean flavors come to life in this colorful salad. A great dish for entertaining. It can be made in advance, even more delicious next day.

Serve as is or with an extra yogurt dressing on the side. A crusty french loaf is the ideal accompaniment.


Thursday, April 23, 2015

Pan-seared Cod with Green Lentils


Serves: 4

Preparation time: 90 min.

Dos de Cabillaud aux Lentilles Vertes de Puy, a delicious dish from France. The French Green Lentils, also called Puy Lentils, are smaller and tast‪ier than common lentils and very easy for your digestive tract. They are available in most well stocked supermarkets.



Wednesday, April 22, 2015

Squids Provencal


Serves: 4

Preparation time: 60 min.

Encornets à la Provençale, a very popular dish of the South of France. It is quite easy to prepare. Small squids, readily available frozen, are more tender. Serve the dish with a crusty white bread or rice pilaf.


Tuesday, April 21, 2015

Wax Bean and Roasted Pepper Salad


Serves: 4

Preparation time: 30 min. plus chilling time

A tasty salad from Apulia in the South of Italy. It's a fabulous dish on its own with a crusty white bread and glass of white wine.



Pork Roast with Caramelized Onions


Serves: 4

Preparation time: 90 min.

Arista di Maiale con Cipolle alla Caramella, a hearty pork roast from the Toscana. Have you ever eaten spit roasted suckling pig (Maialino allo Spiedo) in one of those roadside osterias in the Toscana? This dish is very similar: tender, juicy pork meat with a delicious crust and bursting with flavor. Creamy Polenta and vegetables sautéed in olive oil are a great addition to this dish.


Seafood Stew with Parsley Aioli




Serves: 4

Preparation time: 60 min.

An elegant Ragoût de Fruits de Mer using different cuts of fish and shellfish. It is served with parsley Aioli, a nice variation of the traditional Sauce Rouille normally used for fish stews in the Provence.

If you cannot find pearl couscous - also known as moghrabieh, mughrabia, berkuki or Lebanese couscous - substitute it with Israeli couscous (smaller than the pearl couscous). Orzo, the Greek pasta, is fine too, but take care not to overcook it. Don't use regular couscous, it will spoil the appealing texture of the dish.