Baked giant beans with tomato (“gigantes plaki” or “gigantes sto fournou”) are considered one of the most important dishes in all of Greek gastronomy. Because of their large size, these legumes offer a pleasant creamy texture in every bite. They are also an important source of protein and fiber, which is why it is worth adding them to our nutritional plan.
Category: Recipes
Soutzoukakia, the famous Greek meatballs in tomato sauce
“Soutzoukakia” is the Greek name of a very traditional recipe, always present in restaurants all along in Greece. These are long, very aromatic meatballs that are cooked in tomato sauce. They can be accompanied with potatoes or rice, thus resulting in an extremely comforting dish.
Best baked suckling pig shoulder, just like in Segovia!
Suckling pig shoulder is a very tasty meat, which is usually prepared for festivities and special occasions. Especially famous is the Segovia suckling pig, a city where some restaurants have become world famous thanks to this meat. Do you want to prepare this delicacy at home? With all the tips in this article, now there will be no secret to success.
Argentine rolled flank steak recipe (“matambre arrollado”)
Beef “matambre” (flank steak) is a cut that, due to its shape, is ideal for stuffing and rolling. This method is one of the most common in Argentina to cook the popular “matambre”. Rolled flank steak can be served hot, but the most traditional option is to serve it sliced as a cold starter, and it is in fact a holiday classic in Argentina, especially at Christmas and New Year’s Eve.
Zucchini parmigiana (parmigiana di zucchine) with datterino tomato
Zucchini parmigiana is an alternative variant to the traditional “parmigiana di melanzane”. In this case, instead of using eggplant, tomato and mozzarella, the recipe is based on zucchini (also called courgette). This vegetable has a more delicate flavor than eggplant, so we can combine it with datterino tomatoes, a type of yellow tomato with a more subtle flavor, and a cheese that can be provola, scamorza, or a mixture of both.
Red cabbage with apple, an irresistible garnish from Eastern-Europe
Red cabbage with apple is a perfect accompaniment to roast meats, especially duck or goose. This garnish is very common in Bavarian, Bohemian and other Eastern European countries. Unlike “Sauerkraut” (fermented white cabbage), red cabbage can be stewed with apple (and sometimes with honey too), and that sweet touch means that no one can resist this recipe.
How to prepare homemade Ayran very easily
Ayran is a very popular drink in Turkey, prepared with only three ingredients: yogurt, water and salt. Preparing homemade ayran is therefore very simple, fast and economical. This recipe can’t be missed when we make Lahmacun at home!
How to make a traditional Milanese ossobuco (ossobuco alla milanese)
Milanese ossobuco (ossobuco alla milanese) is a famous recipe of Lombard cuisine. Although ossobuco is not one of the so-called “noble” cuts, it can be tasty and tender thanks to the cooking method described here. Accompanied by a Milanese risotto, it is an unmissable dish from North Italy, which is actually not difficult at all to prepare at home.
Milanese risotto recipe (saffron risotto)
Milanese risotto (risotto alla milanese) is one of the most emblematic dishes of Lombard cuisine. It is also known as “saffron risotto” (risotto allo zafferano) due to this key ingredient, or also “yellow risotto” (risotto giallo), thanks to the unequivocal golden color that saffron gives to the rice.
Italian-style cod, a concentrate of Mediterranean flavors
Cod is a very popular fish throughout the Mediterranean, and there are countless recipes to enjoy it. In this Italian-style cod recipe, a large number of flavors and ingredients typical of that country are combined to achieve a maximum flavor.