Ocean Trout with Spicy Onion Sauce Cooking fish almost entirely on the skin protects the delicate flesh, keeping it moist and succulent. The skin usually ends up a bit charred and looking slightly the worse for wear, so I usually present the fish flesh side up. The skin still tastes great and, if you like […]
Albóndigas de Atún (Tuna ‘Meatballs’) Albóndigas, meatballs, are a classic part of the Spanish tapas repertoire and are also popular in Mexico where they’re served in soup. As a tapa they’re usually coated in a thick tomato sauce, I love to add a pinch of smoked paprika (sweet or spicy, depending on who I’m cooking […]
Involtini di Tonno Tuna is a great pescatarian alternative in red meat dishes, especially ones like a classic Italian involtini where it’s wrapped around a tasty filling and poached in a rich tomato sauce. Traditional veal involtini often includes meat in the filling, but cheese, herbs and umami-rich porcini make for a delicious vegetarian stuffing […]
Patatas Bravas Named for the ‘bold’ sauce that coats them, patatas bravas are deep-fried potato cubes in a spicy, tangy tomato sauce. They’re one of my favourite tapas dishes when done well – that means freshly fried, not done ahead of time, refrigerated and reheated as happens in too many Spanish restaurants! As the sauce […]
Pasta e Fagioli Like this recipe? You’ll love my online Traditional Italian cooking class! Also called pasta fazool (or pasta fasul), pasta e fagioli is not a precise recipe, every Nonna across Italy makes a variation based on what she has on hand. This is my version, but as long as there’s pasta and beans […]
