A popular Turkish recipe that is very easy to prepare. It’s only necessary to alternate the meatballs (köfte in Turkish) with the eggplant pieces on a tray. It’s then completed with other vegetables to taste, a little tomato is added and after an hour in the oven, the magic happens!
Category: Recipes
Capuns (Swiss mountain chard rolls)
This recipe is one of the gastronomic emblems of the Grisons (Graubünden or Grischun in their different local languages). This canton is located in the east of Switzerland and is the largest in the country. The preparation of “capuns” varies significantly as you go through the towns, but basically it consists of chard rolls that are filled with a paste that includes typical regional sausages, and are baked or boiled with a final touch of a mountain cheese gratin.
The secrets of Argentinian pizza
Anyone who has visited Buenos Aires knows that pizza is a cult symbol there. Unlike the Italian version, the main peculiarity of Argentine pizza is that its dough is very high and is generously covered with mozzarella. Since pizzeria ovens reach 400 degrees, it’s very difficult to replicate traditional pizzas in a home oven. But with the secrets detailed here, we can achieve a very good result that will give a lot of satisfaction to those who suffer from “pizza nostalgia”.
How to prepare horseradish paste
This horseradish paste preparation is very common in Eastern European countries, and specifically, this Polish recipe is known as chrzan tarty. In other countries it is known as kren or hren, and it’s also very common in Jewish cuisine.
Greek-style meatballs with rice soup (Youvarlakia)
This is a traditional recipe that, however, is not usually present on the menu of Greek taverns, since it’s prepared primarily in winter. Youvarlakia (or Giuvarlakia) is the name of these very aromatic meatballs with rice, which are served in a soup usually thickened with yogurt, or with a lemon and egg sauce called “avgolémono”.
Neapolitan-style octopus (polpo alla luciana)
A traditional recipe from southern Italy, full of Mediterranean flavors, originally called “polpo alla luciana” in Italian. The name “Luciana” is not referred to a woman; it’s actually the demonym of Santa Lucia, a small coastal town near Naples.
Roasted pork knuckle in beer
The pork knuckle is a highly appreciated part for its pleasant and intense flavor. Whether with or without the skin that covers it, this cut requires quite a long cooking time so that the meat becomes tender. Among the many ways to cook it, a marinade in beer is an optimal choice to enhance a crispy and soft knuckle.
Lentil stew (guiso de lentejas)
The lentil stew, in its countless variants, is a very popular dish both in Spain and in (almost) all Latin America. It is one of the so-called “spoon dishes” par excellence, and it is as tasty as comforting, especially in the winter months.
Chestnut and chocolate dessert
This is an unusual autumn dessert that stands out for the combination of chestnuts and chocolate, which are mixed creating a velvety and very creamy texture. With this recipe we can also adjust the amount of sugar, either by choosing the type of chocolate according to the desired amount of cocoa, or by using pure cocoa and sugar or xylitol.
Spinach and ricotta “Malfatti” or “Gnudi”
This recipe is originally from Tuscany, but has become popular in other Italian regions. Malfatti (literally “poorly made”) are also sometimes called gnudi (“naked”), since they are similar to the filling of spinach ravioli, but they are “naked” as there is no pasta to cover them.