Carne de Porco à Alentejana, a popular stew of pork and clams from the south of Portugal, the Algarve and Alentejo regions. A burst of flavors, a true representative of Portuguese cooking. The photo was taken from our holiday apartment on Madeira, where I cooked this dish.
In Greece this dish is known as Kolokithakia Gemista Me Kima. Y A wonderful main dish in the summer months, when zucchinis are plentiful. Serve with roasted potatoes and cherry tomatoes.
There are a number of steps involved in preparing this dish, but the result is worth the work.
There are 100 ways to prepare eggplants, they are elegant, versatile and one of the best known vegetables in the Mediterranean cuisine. Involtinis can be served as a first course at room temperature or warm as a main dish.
A modern twist on a traditional beef pie, Spanish flavor included. A spicy chorizo touch mellowed by tomatoes, chickpeas and sherry vinegar. It is hard to get a more satisfying combination of flavors.
Pasticciata alla Cagliostro, a hearty dish from the Marche region in Italy.
Marinating and braising is a traditional way of preparing meat in many parts of Europe. In Italy this age old tradition has been revived with the increasing popularity of the slow food movement.
This Meatball Tagine is a classic dish in Morocco, where it is called Kefta Mkaouara or Kefta Mkawra. Well-seasoned meatballs are cooked in a spicy tomato sauce. The meatballs can be made from ground lamb or ground beef. Eggs are an optional but classic addition to this dish.