Stuffat tal Fenek is a national dish from Malta. The mild, tender rabbit meat is infused with rich, hearty flavors from the red wine sauce and spices. A marvelous slow cooked dish enjoyed by Maltese families on Saints Peter and Paul day on June 29. Tradionally served with pasta, I recommend polenta or roasted vegetables.
Rabbit meat is low fat and has a delicate flavor. Coniglio con Finocchio e Pancetta, a classic dish from the Marche region in Italy, uses fennel as its partner, which grows wild here. Fennel has a subtle, yet unmistakable anise flavor.
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.
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.
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.
A popular Chicken & Vegetable Stew from Spain. The term Chilindrón has its origin in the Provinces of Aragon and Rioja in Spain: a meat or chicken stew made with tomatoes, peppers, onions and garlic and cooked in olive oil.