Tag: mediterranean diet

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.

Anchovies marinated in vinegar

This is one of Spain’s favorite tapas. Its main ingredient, anchovy or “boquerón” is a small full of flavor fish. Here the complete procedure with all the secrets to succeed with this recipe.

Braised fennel with tomato

Braised fennel with tomato is a surprising starter or garnish that can be served both hot and cold. The fennel reminds of anise in its flavor, and this detail is delicately accentuated by the spices in this recipe.

Rabbit with plums and raisins

This French recipe of rabbit with plums and raisins has the particularity of being cooked in red wine. This might contradict the classic rule which establish that white wine is the one that pairs with white meat. And yet this combination is triumphant, thanks to the balance provided by the plums and raisins.

How to make zucchini pasta

Zucchini pasta is a very popular idea to reduce the amount of carbohydrates, in addition to being able to enjoy a larger portion and with considerably fewer calories.