Fagioli con Cotechino, a hearty dish from the Emilia-Romagna region in Northern Italy. Cotechino, also spelled Cotecchino, is a fresh pork sausage. It’s made from lean pork and cooked pork skins, the “cotene”, which gives it its name. It is spiced with cloves, cinnamon and garlic. You find it also in Bollito Misto, that classic Northern Italian dish of mixed boiled meats.
Ragoût d’Agneau aux Endives is a favorite from Southern France. The dish gets its special kick from the Endives (aka Chicory or Belgian Endives).
The Sisteron region in the Provence is famous for its production of yearling lamb. The Alpine meadows gives their meat a special taste.
This Meatball Tagine is a classic dish in Marocco, 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
An easy to prepare, light and tasty fish soup from Sanibel Island. Firm fleshed fish, like Grouper or Mahi Mahi can be bought at Sanibel’s Farmers Market. Pollock or Cod are equally suitable.
Minestra di Broccoli alla Romana a dish to brighten up the dullest of the winter days. Simple and heartwarming it is prepared in less than 30 minutes. To make it more substantial, place a toast drizzled with olive oil on top of it
The amazing bright color and taste of the carrots sparked up with ginger makes this soup an elegant choice for a dinner party. Serve warm or cold. You decide!