Broccoli Rabe with Chile and Garlic
Blanching in salted water before sautéing takes some of the bitterness out of broccoli rabe.
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Scrambled Eggs with Sumac and Pine Nuts
Sumac was long used in the Mediterranean to add tartness to dishes before the Romans introduced lemons. It gives an exotic “spice market” flavor to scrambled eggs.
Escalivada
This is Spain’s answer to ratatouille, a platter of smoky, jewel-like vegetables in a simple olive oil and sherry vinaigrette. Serve on bread, with cheese, or with meat or fish.
Lentil and Chorizo Soup (Lentejas con Chorizo)
A small restaurant on the road from Madrid to Jaén serves incredible lentil and chorizo soup. It might be my “favorite bite” of this trip.