Agnello con Carciofi, a traditional dish, dearly loved in Italy. Braising lamb with artichokes in a rich tomato herb sauce is an elegant way to present it. A winning combination for sure. Creamy polenta or a nice crusty farm bread completes the delight.
The essence of this dish is the combination of sweet and hot elements. Avoid the urge to cook the lamb too quickly. The slow, gentle cooking is the key to a tender and juicy stew with an almost glaze-like sauce.
Serve it with Harissa, the hot chili paste that is a hallmark of North African cooking, available at Whole Foods and most Middle Eastern stores.
This simple recipe combines the apples’ fine flavour and the sweet taste of the muscat wine. Serve on its own or with vanilla ice cream.
Nectarines are firmer than peaches and do not need to peeled, a bonus when preparing this dish. They are great when baked or grilled. Baking, brings out their flavor and turns the flesh crunchy and juicy. Serve with vanilla ice cream or a dollop of Mascarpone.
Maçãs com Geleia de Marmelo, an oldtimer from the Minho Region, Portugal’s fruit and vegetable garden. Crème Fraîche or vanilla ice cream will go well with this dessert.
In Greece this dish is known as Kolokithakia Gemista Me Kima. You can serve it with roasted potatoes and cherry tomatoes. A wonderful main dish in the summer months, when zucchinis are plentiful. Serve with roasted potatoes and roasted cherry tomatoes.
There are a number of steps involved in preparing this dish, but the result is worth the work.