Similar to a classic French niçoise salad, this Iberian version uses fresh tuna steaks rather than tinned tuna. Enjoy it for lunch or a light supper. We wouldn’t say no to a glass or two of txakoli or other dry Spanish white wine. Ingredients 2 tuna steaks, each about 6 ounces Extra virgin olive oil, […]
Cabbage is ubiquitous in Portuguese vegetable gardens and on Portuguese tables. This flavorful soup reminds me of the wonderful meals I’ve enjoyed at Filipe Madeira’s table, nearly all featuring cabbage in some guise. Ingredients 2 tablespoons extra virgin olive oil, plus more for drizzling 1 large yellow onion, peeled and diced 8 ounces cured Spanish […]
Few foods are as quick to cook and delicious as grilled lamb cubes. Known as arrosticini in the Abruzzo region of southern Italy, it’s one of the most beloved foods, served with olive oil-soaked bread that has also had a quick sear on the grill. In Greece, Turkey, and other countries around the Mediterranean as […]
Piquillo peppers are grown in the town of Lodosa, Navarre, Spain. Their name translates to “little beak,” as their pointy tips resemble a bird’s beak. Mild in fl avor and similar to bell peppers in texture, they are generally sold jarred in brine or olive oil. They’re perfect for stuffing or roasting. Ingredients 1 medium […]
