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, […]
If you’ve shied away from strong blue cheeses in the past, Gorgonzola dolce, sweeter than regular Gorgonzola, is a great introduction! The walnuts and pears add to the sweetness, a great counterbalance to the endive Ingredients 1/2 cup walnut halves 2 tablespoons plus 1/3 cup extra virgin olive oil 6 ripe Seckel pears or another […]
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 […]
While fresh spinach is preferred in this popular Catalonian dish, which can be served as a side dish or appetizer, feel free to use frozen leaf spinach. Ingredients 1 1/2 pounds fresh baby spinach (stem, if the spinach is more mature) 1/4 cup water 2 tablespoons pine nuts 1/4 cup extra virgin olive oil 2 […]
