I have an almost irritating gastronomical curiosity, a curiosity that often leads to surprising (if not weird) culinary combinations. I love complex, technical and challenging things, but often I find myself yearning for simplicity. Throughout time I’ve learnt that those simple things tend to fascinate, they tend to mesmerize. You simply get them and they simply get you.
One of those mesmerizing simple things are undoubtedly tomatoes à la Provençale, ripe tomatoes stuffed with flavorful bread crumbs. There are 2 tricky things about this recipe: the bread crumbs must be fresh, made from day old bread and the herbs should be fresh as well, not dried; dried bread crumbs and dried herbs aren’t quite a match made in heaven, at least not for this recipe. These being said, it’s impossible for me to describe how mouth-watering these stuffed tomatoes are. The contrast between the sweet and juicy tomato and the crispy bread crumbs is so delightful and you cannot limit yourself at just one serving! Continue reading Tomatoes à la Provençale
This salad is actually a different approach to the classic “Prosciutto e Melone”, a very popular Italian antipasto. The smoked ham and the juicy melon are a wonderful combination, as the sweetness of the melon balances the saltiness of the ham. This combination is so simple but so complex in its own simplicity. So I took these two elements and I’ve integrated them in a summery salad. I added some juicy cherry tomatoes, some crunchy cucumber ribbons and some fresh mozzarella cheese. The result was a juicy, delicious and very satisfying salad. Extremely tasty and incredibly easy to make! Continue reading Melon and Prosciutto Crudo Salad
I make tortilla de patatas for dinner at least once a week and I usually serve it with a salad. The best part of this simple dish is that the leftovers (if there are any and that’s one big “IF”) are even better the next morning, for breakfast. This morning I had a sudden craving for tortilla and I just had to make one. Another wonderful thing about this dish is that regarding the ingredients, sky is the limit; you can use anything from fresh or frozen veggies and herbs to dairy or meat products.
For this particular tortilla I used sweet potatoes, Kalamata olives, red bell pepper and onion. To make this recipe lighter, I boiled my potatoes instead of frying them and the result was a hearty and colorful omelette full of bold flavors. Continue reading Tortilla de Patatas with Sweet Potatoes and Kalamata Olives
I make this sweet potato salad so often that even my dog is getting sick of it quite often because it is such a hearty and delicious salad. It is so colorful and full of different textures and flavors. The buttery cannellini beans make such a lovely pair with the crunchy broccoli and the sweetness of the roasted potatoes is perfectly balanced by the tangy lime dressing. To conclude, this salad is everything but boring.
Ps: In case you’re wondering why I used pink quail eggs, the reason is very simple: they are springy and cute and lovely and adorable. Continue reading Sweet Potato, Broccoli and Quail Egg Salad