Although I don’t have a special predilection for sausages, I have to admit that this recipe is exceptional in its simplicity. This chorizo in red wine is an absolute delightful Spanish “tapa” which is done in no more than half an hour, and very easy to prepare. Don’t forget to have some good bread on hand to enjoy!
Category: Recipes
Pumpkin flan, a surprising autumn starter
Despite what its name suggests, this flan is not a dessert. It’s actually a very tasty autumn appetizer that can be served hot or cold. Indeed, the technique of baking a flan with milk (or cream) and eggs can also be used by adding a salty main ingredient, thus creating a surprising recipe.
Foul mudammas, Egypt’s national dish
Foul mudammas is a bean-based dish, very popular throughout the Middle East, but mainly in Egypt, the country from which it originates and where it’s considered the national dish. The cooked broad beans are crushed until a creamy texture is achieved and seasoned in a very “Mediterranean” way with lemon, garlic, cumin, chili and olive oil, and are accompanied with vegetables and herbs such as tomato, onion, parsley, mint, etc.
Authentic Tuscan Ribollita recipe
Ribollita is a vegetable and white bean soup, typical of Italian Tuscany. It is a recipe for use and its name means “re-boiled”, since it was reheated the next day, also adding the stale bread that would have been left over.
How to make a traditional Polish bigos
Bigos or “hunter’s stew” is probably the most iconic traditional dish in Poland. In fact, the recipe is mentioned in the national epic poem “Pan Tadeusz” (Mr. Thaddeus) by the poet Adam Mickiewicz. It is basically a winter stew made with sauerkraut (fermented cabbage) and different cuts of game meat, pork or beef, as well as smoked sausage, which gives it a characteristic
Spanish fish and seafood Zarzuela
This fish and seafood “zarzuela” is a typical preparation of fishermen throughout the Mediterranean, very similar to the Italian “brodetto” or the famous French “bouillabaisse”. It consists of a simple fish stock and a stir-fry, in which the fish and/or shellfish are briefly boiled. It was traditionally an expeditious and useful recipe, where all the pieces that could not be sold were cooked. But due to its great flavor, it evolved to gourmet levels.
Falafel recipe with all its secrets and tricks
If we talk about Middle Eastern food, these little croquettes are for sure one of the first options that come our to mind. Falafel is often made with a chickpea base paste, but originally in Egypt they used broad beans (foul in Arabic, the word from which the name of this recipe derives). It is also possible to use a mixture of these two ingredients, in variable proportions.
Grilled Manouri with honey and sesame seeds
Manouri is a Greek cheese original from Central Macedonia region. It’s produced from the whey of sheep’s milk, sometimes combined with goat’s milk. Manouri is similar to the famous Feta, although it has a higher fat content, which makes it creamier in flavor, also leaving certain lemony notes on the palate. We can enjoy it in desserts, cakes, salads, or grilled on a mezze table.
Black rice recipe (riso al nero di seppia)
A delicious first course with an irresistible flavor from the sea, and also visually very attractive due to its distinctive black color. The ingredient that dyes the rice in this way is squid or cuttlefish ink. With a few variations, this recipe is a classic from the Spanish Mediterranean coast (where it is known as arroz negro or black rice), passing through Italy (riso or risotto al nero di seppia), reaching Croatian Dalmatia, where it is served with the name of black risotto (crni rižot).
Traditional ajvar recipe from the Balkans
Ajvar is a traditional paté from the Balkan countries that probably arose in response to the need to preserve vegetables throughout the year. Its main ingredient is roasted red pepper and it is a magnificent accompaniment to meat, especially ćevapi, a kind of elongated hamburger typical of those latitudes.