Parmigiana di Zucchini, Mozzarella e Acciughe, a dish which has been around since Roman times. Because of their long shelf life, anchovies were used then as today to flavor dishes. No wonder, anchovies are still the “little secret” in many Mediterranean dishes. Please use good quality anchovies, not the dismal canned ones you find in many US supermarkets.
A great side dish to roasted meats. Serve this favorite from Liguria in Italy on its own or as a side dish with an extra drizzle of extra virgin olive oil.
Batatas a Murro, meaning punched down potatoes, is the name of this traditional Portuguese dish. Potatoes “get to know your fist” while still warm and then drizzled with garlic olive oil and a dash of vinegar. Frankly, I rather punch gently with a coffee mug.
Choose your asparagus spears well and you will be rewarded. Look for spears that are firm and have a glossy green. Avoid any dry and wrinkled ones. Tips should be upright and green, not looking tired.
Serve on its own or as a side dish to grilled meats.
Tortilla de Legumbres, a variation of the popular Torta de Patatas, a staple in many Spanish households. Cut into 2 x 3 inch (5-7 cm) rectangles it is also a tapas dish. Sometimes the expression torta de legumbres is used instead of tortilla. The latter is just the diminutive form of torta. Very practical, you can use many of the odds and ends in the vegetable bin of your fridge.
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.