A garlic studded pork tenderloin with an almond vinaigrette, the result: a fusion of nutty and meaty flavors served on a bed of bitter greens like arugula (aka rocket or rucola). A tasty recipe from Umbria in Italy.
Torta de Ameixas e Amêndoas, a lovely recipe from the Confeitaria Tavi in Oporto. The original recipe uses fresh plums or apricots in season, but it works equally well with dried ones. Serve with Crème Fraîche.
A savoury dessert option for an elegant dinner. This recipe maximises the pears natural sweetness. For added drama I fill the core holes with a scoop of vanilla ice cream using a melon baller as a measure to form the balls.
This pasta dish is a vegetarian’s delight. Chives, typically used as garnish, add a nice herbaceous and bright flavor to the pasta. Cremini mushrooms, also called baby Portobello or simply Italian brown mushrooms add the meatier touch.
Do not prepare chive pesto in advance. Chives will loose their emerald green color and turn dull green.
In the South of France this dish is known as Poulet à la Barthelasse, named after the island in the Rhône near Avignon. It’s one for garlic and parsley lovers.
Eggplants are an excellent pairing to pasta. Their nice texture and capacity to absorb flavours make them a great substitute for meat. Sun dried tomatoes enhance this vegetarian option or light summer meal.