Gazpacho
Here’s another great recipe I picked up from chef Arantxa Lamas during my time in Spain. It’s keto-friendly, too—a plus in my book.
Search Results for: tomatoes
Quarter 4—Italian and Greek Harvest
The fourth quarter of the year always finds me in the Mediterranean for the festive annual olive harvest. Italy, where my identity as the Olive Oil Hunter was forged, welcomes me back each fall like a returning son.
Garden Pasta Alla Hermes
My Merry Band of Tasters and I were treated to this colorful dish for lunch at the Di Mercurio family’s farm, and master miller Duccio Morozzo and I liked it so much we decided to recreate it back in his Roman kitchen. The tomato purée we used is called passata. Find it at larger supermarkets or online. Back in the US we also use high-quality crushed tomatoes.
White Bean Bruschetta
Never before have I been so aware of the many varieties of beans and other legumes grown in the Mediterranean and the resourceful ways they are utilized by the region’s talented cooks. The white bean bruschetta Meghan and I ate in Florence (splashed with just-pressed EVOO) was delicious beyond description.