Italian carrot cake is a light, airy cake made without butter, oil or dairy. The lift comes from whipping egg whites to stiff peaks then folding them into the batter. It's just barely sweet, scented with orange zest finished with a drizzle of warm honey. Healthy carrot cake has ever tasted so good! A carrot cake hailing from Northern Italy, Torta di Carote is a light, elegant dessert that contains no butter, oil, or dairy. This healthy carrot cake recipe has a subtle sweetness from early summer carrots, orange zest, and a small amount of sugar especially when compared to American carrot cakes. I have nothing against cakes coated in cream cheese frosting, but sometimes I prefer the sweetness in my desserts to be more of a whisper than a cheer. When I'm in the mood for subtle sophistication to punctuate my meal, Italian carrot cake comes to mind. This is one of my favorite cakes to make for holidays or when I'm planning for company because it tastes even better the day after it's made. Serve it at Easter brunch, on Motherâs Day with a cup of lemon ginger tea or after your finest summer soirée with a cup of spiked coffee. Table of Contents
What is Italian Carrot Cake?If youâre wondering how Italian Carrot cake compares to its American sibling, well, letâs just say you would never guess they were related. Italian Carrot Cake is frosting-less, with a more savory almond flavor due impart to toasted almond flour. To me, this makes it worthy of your table at both breakfast and dessert. What is in Italian Carrot Cake?In this healthy carrot cake recipe, grated carrots may play a starring role, but toasted almond flour provides a nutty backdrop. Orange zest and almond extract round out the flavor party, while whipped egg whites ensure the cake is springy and tender.
How to Make Italian Carrot Cake
Tips and Tricks for Making Italian Carrot CakeThis cake recipe is fairly easy to make. It just requires a few simple baking techniques to achieve the right flavor and consistency. To help you make the perfect Italian carrot cake, Iâve outlined some of my favorite baking tips and tricks Iâve learned from years spent as a pastry chef. How to toast nut flours and why:
EggsSeparating eggs and preparing the yolks and whites differently may seem fussy and intimidating, but with a few simple guidelines, youâll feel like a pastry pro in no time. But first, why is this necessary?
My Egg Whites Donât Jiggle, Jiggle They FoldNow that weâve done all the hard work of whipping our egg whites into stiff peaks, we donât want to deflate all of that lovely volume by mashing the egg whites into this healthy carrot cake batter. Instead, we want to gently fold the egg whites into the batter. This process will lighten the batter and make a tender, delicate cake. Folding is a technique that gently incorporates whipped ingredients into a batter, preserving a light and airy texture. Hereâs how to fold egg whites into cake batter:
Swaps, Subs, and VariationsLike its American counterpart, Italian Carrot Cake is very adaptable. Donât like orange zest? Try lemon instead! Not an almond fan? Try walnut or hazelnut meal instead of almond flour. Whatever you do, avoid any temptation to garnish with cream cheese frosting. It will totally overwhelm the delicate sweetness of this cake!
What to Serve with Italian Carrot CakeMy favorite occasion to serve this cake is Easter. The lightly sweet, delicate slices wonât overwhelm after a big holiday dinner filled with Mediterranean-Style Roasted Leg of Lamb, Blanched Asparagus with Mediterranean Salsa and a Tuscan White Bean Salad. Other Italian Dessert Recipes we LoveBrowse all Mediterranean recipes. Greek Honey - Thyme, Forest & Wild HerbsA drizzle of this high quality Greek honey adds the perfect finishing touch to your Torta di Carote! Torta di Carote (Italian Carrot Cake)
Fluffy, not-too-sweet, and bursting with the irresistible toasted almond flavor, this delicate Italian carrot cake is scented with citrus and finished with a light dusting of powdered sugarâor Greek yogurt and honey if youâre feeling indulgent. This beautiful spring dessert is perfect for Motherâs Day and Easter brunch.
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings 10
Calories 280.8kcal
Author Sara May
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 280.8kcal | Carbohydrates: 34.9g | Protein: 8.7g | Fat: 13.4g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.8g | Trans Fat: 0.01g | Cholesterol: 81.8mg | Sodium: 229.6mg | Potassium: 122.8mg | Fiber: 3.4g | Sugar: 23g | Vitamin A: 3205.6IU | Vitamin C: 8mg | Calcium: 142.7mg | Iron: 1.8mg
The post Torta di Carote (Italian Carrot Cake) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/italian-carrot-cake/
0 Comments
Juicy pork chops, pan-seared in a cast-iron skillet and perfumed with bay leaf and fresh lemon. Ready in about 20 minutes! Great food doesnât have to be complicated. Quality ingredients, a good skillet, and basic cooking techniques make this easy pan-seared pork chop recipe shine. Table of ContentsWhatâs in this RecipeThese pan-seared pork chops are ready in under 30 minutes and require only a few ingredients to make. Cooking them in a cast-iron skillet browns them beautifully and makes them succulent and flavorful.
How to Make Juicy Pork ChopsIf youâve ever had dry or tough pork chops, youâre not alone. Pork chops are easy to overcook.
Pork Chops Worth the SplurgeThick, bone-in pork chops are a treat I like to splurge on every once in a while. When I do, I want the meat to be the best quality.
Swaps and SubstitutionsIf you want thinner pork chops, swap in center-cut boneless chops. These will take less time to cook, so use an instant-read meat thermometer to avoid tough, overcooked pork chops. Tips For Cooking Pork ChopsBasting the pork chops in wine and aromatics is a foolproof way to get tender, juicy pork chops every time. Here are a few extra tips and tricks to make the best pork chops:
What to Serve with Pan-Seared Pork ChopsSince the pork chops are cooked on their own, youâll definitely want to serve a side dish to go with them. I love the combination of pork and fennel, so I like to serve these chops with Roasted Fennel with Parmigiano Cheese. Or try a refreshing radicchio salad to cut the richness of the meat. Rice is always a welcome side dish for pork. More Amazing MainsBrowse all Mediterranean recipes. Bundle and Save!Be sure to check out our Everyday EVOO Bundle. Four signature branded olive oils that are perfect for everyday use. Pork Chops with Bay Leaf and Lemon Slices
This is a no-fail pork chop recipe! Pork chops are pan-seared until golden brown and basted in an aromatic wine broth until tender.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 293.4kcal
Author Domenica Marchetti
Ingredients
Instructions
Notes
Nutrition
Calories: 293.4kcal | Carbohydrates: 3.7g | Protein: 29.3g | Fat: 16.4g | Saturated Fat: 4.3g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 9.1g | Trans Fat: 0.1g | Cholesterol: 89.8mg | Sodium: 938.2mg | Potassium: 557.5mg | Fiber: 0.8g | Sugar: 0.8g | Vitamin A: 17.7IU | Vitamin C: 15.1mg | Calcium: 23.3mg | Iron: 1mg
The post Pork Chops with Bay Leaf and Lemon Slices appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/pork-chops/ This asparagus quiche recipe highlights spring's favorite vegetable with dijon mustard and fresh herbs. To keep it on the healthier side, I swapped heavy cream with milk and used nutty whole wheat flour in the crust. Asparagus quiche is an exceptional dish in that it transcends time. It works just as well for brunch on a special morning as it does for a light dinner or weekday lunch. In addition to tasting delicious, quiche is easy to pair with something light like this Summer Berry Salad or more substantial like Crispy Roasted Potatoes. When developing this recipe, I knew I wanted to showcase the best of spring and summer flavors while supporting my health and well being with nutritious ingredients. To do this, I briefly saute fresh asparagus with onions and garlic, then enhance the egg filling with pungent Dijon mustard and Asiago cheese for a savory and exciting flavor combination. While a fragrant smattering of fresh herbs, like thyme or tarragon brings freshness. To wrap things up, I then bake all of those beautiful ingredients in a whole wheat crust, which lends an earthy slightly nutty flavor that enhances the entire dish. When thinking about Mother's Day, Easter or just a simple brunch, quiche is always at the top of my list. Asparagus Quiche to Celebrate SpringIn my family, we serve quiche on special occasions. I have fond memories of all kinds of wonderful quiches, from family brunches to coastal cafés with scratched marble tables, filled with everything from spinach and tomatoes to locally-caught lobster. When I lived in Spain, the arrival of spring was marked by asparagus popping up on menus everywhere. It took center stage at the vegetable stalls in the markets, which is why asparagus quiche is an all time favorite recipe for me especially in the spring when the tender green stalks are at their best. There's a frenzied rush to celebrate asparagus before its season ends. During these fleeting, magical months, my favorite combination was always asparagus with eggs. Revuelto (Spanish scrambled eggs), Spanish tortilla, or quiche are some of my go-tos. This asparagus quiche is unlike your typical, overly heavy quiche loaded with a butter-filled crust, heavy cream and other weighty ingredients like bacon. Early on my career, the first chef I worked for taught me that food doesnât need to be heavy with fat to taste good. Simultaneously, a lighter take on a classic should never compromise on flavor. With those ideals in mind, this healthier version of asparagus quiche expertly balances sweet, sharp, and savory flavors without feeling heavy. It may make richer quiches seem almost one-note! What is Quiche?Quiche is a French tart made with a savory egg custard baked in a pastry crust. It can be plain, or filled with vegetables, cheese, meat, or seafood. With a few swapsâlike extra virgin olive oil for butter, milk for cream and whole wheat flour for some of the all purpose flourâitâs easy to make a healthy quiche thatâs just as delicious as it is wholesome. Ingredients Needed to Make QuicheYou can easily find everything you need to make this asparagus quiche recipe at the grocery store. If you're lucky enough to have a farmers market nearby pick up some freshly-picked asparagus from your favorite farmer.
How to Pick the Freshest Asparagus: Tips & TricksPeak asparagus season in the Northern Hemisphere is typically spring, from April to early June. The asparagus becomes sweet, tender, and full of flavor. Here are a few indicators of the freshest asparagus to look out for at your grocery store or farmers market.
How to Make Asparagus QuicheIf you're planning to make a serve the quiche all in one day, plan on starting this recipe about 2 ½ to 3 hours before you plan to serve it. However, if you're partial to making recipes in stages, prepare the crust a day or two ahead of time. Then wrap it tightly in plastic and store it in the refrigerator. Finally, if you just want to make the whole thing the night before go for it. Just warm it up in a 350°F oven for about 15 minutes before serving.
Variations of Asparagus QuicheThis asparagus quiche recipe is easy to tailor to your taste and dietary needs. Simply swap the vegetables, crust, milk, or seasonings.
How to Store QuicheAfter cooling, cover the quiche and store it in the refrigerator for up to 4 days. To make it ahead, bake it the day before and reheat at 350°F for 15 minutes, or until warmed through. Leftover slices can be frozen for up to 1 month. Freeze fully cooled slices on a tray in a single layer for 2 to 3 hours. Once frozen solid, transfer the slices to a freezer-safe reusable container or freezer bag. What to Serve with Asparagus QuicheServe asparagus quiche warm, room temperature, or cold. Add a side of crisp salad greens and a glass of freshly squeezed orange juice for a light lunch. For a brunch spread, serve with Mashed Potato Pancakes, a bright and citrusy fruit salad and a pitcher of White or Red Wine Sangria. Itâs always nice to have something sweet like blueberry muffins or this Healthy Carrot Cake to round out the meal. More Brunch Recipes We LoveBrowse all Mediterranean recipes. Bundle and Save! Four of our best-selling signature olive oils. The Everyday EVOO Bundle is perfect for everyday use. Healthy Asparagus Quiche
This asparagus quiche embodies the fresh and vibrant flavors of spring, showcasing how a wholesome twist on a classic recipe can be light and healthy without sacrificing flavor. Though this quiche recipe is delightful as a main for lunch or dinner, itâs especially welcome on special occasions where it can take center stage at a bountiful brunch spread.
Course Breakfast, brunch, Dinner, Lunch
Diet Vegetarian
Prep Time 1 hour
Cook Time 35 minutes
Resting Time 1 hour 15 minutes
Total Time 2 hours 50 minutes
Servings 8
Calories 229kcal
Author Mark Beahm
IngredientsFor the dough:
For the filling:
Instructions
Notes
Nutrition
Calories: 229kcal | Carbohydrates: 21.4g | Protein: 9.8g | Fat: 12.1g | Saturated Fat: 3.2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.8g | Trans Fat: 0.03g | Cholesterol: 88.5mg | Sodium: 458.7mg | Potassium: 233.1mg | Fiber: 2.7g | Sugar: 2.8g | Vitamin A: 534IU | Vitamin C: 3.5mg | Calcium: 142.6mg | Iron: 2.4mg
The post Asparagus Quiche appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/asparagus-quiche/ Fried goat cheese with a savory zaâatar and breadcrumb crust is a crunchy, creamy, tangy appetizer perfect for pleasing a crowd. But donât stop there! Use these golden morsels to top your favorite salad or to replace croutons in a cozy bowl of tomato soup. Fried goat cheese pulls out all the stops. Just like fried feta, itâs crispy, creamy, and tangy, so it has all the best flavors and textures covered. You could stop there and be completely satisfied, but why not treat yourself to a little something extra? This fried goat cheese recipe takes it up a notch with an earthy, citrusy, savory zaâatar coating. Zaâatar (pronounced zaah-tar), is one of the seasonings I use most. It combines herbs like wild thyme and oregano with sesame seeds and sumac. It adds an earthy, tangy, nutty flavor and crunchy texture thatâs a delicious twist on the standard fried goat cheese we all know and love. My guess is your friends and family have never seen this kind of zaâatar recipe before! And trust me, itâs a total crowd-pleaser. Serve it with some store-bought or homemade pita chips. Or top a simple tomato salad or bowl of soup for an indulgent-feeling weeknight meal. Where to Buy ZaâatarIf youâre from the Mediterranean or a Middle Eastern country then zaâatar is probably a household spice blend. (Many families make it by hand at home. As a matter of fact, my mother in law used to give me jars of it!) A good zaâatar is truly a culinary experience, which is why knowing exactly what zaâatar is and how to use it is helpful. Although not impossible to find the savory spice blend has become more readily available in specialty grocery stores or spice shops. Unfortunately, though, the quality of zaâatar can vary. When shopping for zaâatar look for the color to be mostly green, and read the label carefully. Wild thyme (or hyssop) and sumac are good signs of a quality zaâatar. Citric acid and other fillers like wheat flour or grains are a sign of a lower quality blend. Iâm pretty particular about zaâatar because it holds so many family memories for me, which is why we carry my favorite zaâatar in the shopâit tastes the most like what I remember from my childhood in Egypt. Ingredients for Fried Goat Cheese with ZaâatarThis fried goat cheese recipe packs on the flavor with just a handful of ingredients. Zaâatar might not be a pantry staple to youâyet. I hope this fried goat cheese recipe changes that!
How to Make Fried Goat CheeseFried cheese is great for when you want a fancy-feeling appetizer with just a little time and effort. Simply slice, batter, fry, and season!
Tips for Frying Goat CheeseFrying goat cheese is easy with this simple recipe. Before you get to it, here are my tips to set you up for success.
What to Serve with Fried Goat CheeseServe with pita chips for a quick appetizer. Hit all the senses with creamy fried goat cheese crusted in savory zaâatar and something sweet on the side, like Greek honey or ripe figs torn in half. Add them to your favorite mezze platter. I love these for making a vegetarian meal heartier and more satisfying. Iâve already mentioned that you can top a simple salad with fried goat cheese to make it feel extra special, or use it in tomato soup, but it would also taste great with Roasted Cauliflower Soup, or my Healthy Potato Soup. Other Cheesy Delicious Appetizer RecipesBrowse all Mediterranean recipes. Arbequina Olive Oil California's best EVOO from 100% Arbequina olives, sent straight to your door. Fried Goat Cheese
This easy tangy goat cheese appetizer is coated in breadcrumbs and lightly fried in olive oil until crispy, creamy, and warm. Then, itâs given a Mediterranean upgrade: a fragrant zaâatar crust.
Course Appetizer, Side, Snack
Diet Vegetarian
Prep Time 20 minutes
Cook Time 1 minute
Servings 6
Calories 172.4kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 172.4kcal | Carbohydrates: 7.4g | Protein: 10.8g | Fat: 11g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.6g | Trans Fat: 0.003g | Cholesterol: 49mg | Sodium: 217.4mg | Potassium: 38.2mg | Fiber: 0.4g | Sugar: 0.7g | Vitamin A: 534IU | Vitamin C: 0.1mg | Calcium: 82.4mg | Iron: 1.7mg
The post Fried Goat Cheese appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/fried-goat-cheese/ Healthy deviled eggs, made with tangy Greek yogurt instead of mayo, are perfect for your next family gathering. Use my tips for easy-to-peel hard boiled eggs and whip up a batch next time you have company. Deviled eggs need little introduction: the classic recipe is served at just about every Easter or Motherâs Day brunch (not to mention summer picnics and backyard barbecues). However, a quick swap of Greek Yogurt to replay the mayo breathes new life into this old favorite. These healthy deviled eggs are that perfect middle ground between nostalgic and new that always makes peopleâs eyes light up. Plus, it doesn't hurt that they look pretty on a platter! Even though they look fancy, deviled eggs are easy to make. I'll give you all the tips for hard boiling the eggs, and making sure the shells are easy to peel. So why not try a fun and new twist for your next get together? Serve these light, bright, and healthy deviled eggs alongside a beautiful Mediterranean-style spread, complete with Homemade Hummus, Stuffed Dates, and Cucumber Sandwiches. Table of ContentsWhat You Need to Make Healthy Deviled EggsThis healthy deviled egg recipe uses the same pantry staples as the traditional dish with a couple of fun twists. Greek yogurt replaces the mayo, and capers give a burst of bright flavor to balance the creaminess. This recipe is super versatile: feel free to experiment with the seasonings and garnishes you love most.
How to Make Healthy Deviled EggsDeviled eggs, with their pretty presentation, seem like a fancy restaurant-only dish. The secret is that theyâre so easy to make! All you need to do is boil some eggs, scoop, mix, and fill.
Tips for Making Deviled EggsDeviled eggs are much easier to make than they look. A few steps just require extra attention to make the best version possible. Here are my tips to make the best healthy deviled eggs even:
What to Serve with Healthy Deviled EggsThese healthy deviled eggs are the perfect recipe for spring holidays like Easter or Motherâs Day brunch. They give an intriguing twist to a classic recipe to surprise and delight your guests, without throwing tradition out of the window. Elevate your standard yearly brunch spread and serve with Mediterranean-style finger foods, like Cucumber Sandwiches with labneh and fresh herbs, garlicky Pan Con Tomate (Spanish Tomato Bread), and sweet Stuffed Dates with goat cheese and a drizzle of Greek honey. More Egg Recipes We LoveBrowse all Mediterranean recipes. Visit Our Shop. Healthy Deviled Eggs
Healthy deviled eggs made with Greek yogurt (thatâs right, no mayo!) get a Mediterranean twist in this easy to make holiday appetizer recipe.
Course Appetizer
Diet Gluten Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 416.6kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 416.6kcal | Carbohydrates: 5.2g | Protein: 38.9g | Fat: 25.5g | Saturated Fat: 8.3g | Polyunsaturated Fat: 5.1g | Monounsaturated Fat: 9.8g | Trans Fat: 0.1g | Cholesterol: 984.6mg | Sodium: 448.8mg | Potassium: 466.1mg | Fiber: 0.4g | Sugar: 2.8g | Vitamin A: 1518.2IU | Vitamin C: 1.2mg | Calcium: 209.5mg | Iron: 4.9mg
The post Healthy Deviled Eggs appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/healthy-deviled-eggs/ Farinata is an iconic Italian street food with crispy edges and a custardy center. This savory chickpea pancake is made without wheat so it's a great gluten-free appetizer, snack, or side dish. Whether you avoid gluten or eat it like candy this Italian speciality is sure to please. Farinata is often described as a chickpea pancake, though that really doesnât do it justice. The naturally gluten-free and deliciously crispy-edged, custardy wonder that is farinata is a popular street food of Genoa, Italy. Plus, it's endlessly adaptable! Itâs a great example of cucina povera, meaning âpoor kitchen.â Similar to other classics like Cacio e Pepe and Panzanella Salad, farinata demonstrates the Italian talent for turning inexpensive ingredients into delicacies we savor to this day. Made with just chickpea flour, water, olive oil, and salt, farinata is a naturally gluten free, dairy free, and vegan delight. Itâs fairly easy to make, you just need to plan ahead: give yourself at least 4 hours to allow the flour to hydrate while you go about your day. Once you get the hang of making it add different herbs or vegetables to keep it interesting. I like to mix the batter in the morning then bake farinata in the afternoon to enjoy as a snack. Or, if youâre having a dinner party, throw it in the oven right when guests arrive. Simply bake, slice into squares, and pass the farinata aroundâthe unique texture and flavor is sure to amaze your friends and family. Table of ContentsA Stroll Down the Alleyways of GenoaNot many people know that Genoa is home to some of Italyâs most delicious street foods. Wander along the carruggi, the narrow-cobbled streets of this cosmopolitan port city along Italyâs northern Mediterranean coast, and you will come upon vendors selling slices of dimpled focaccia, paper cones filled with fried shrimp and calamari, andâmy favoriteâhot slices of freshly baked farinata. The batter for farinata is traditionally poured into a wide, shallow cast iron or copper pan, and baked in a very hot oven. What emerges is almost magicalâsoft and creamy in the center, with a delicate lacy crust. Chickpea flour gives it a golden color and an appealing vegetal flavor. In Italy it is sold hot out of the oven in focaccerie and other food shops. History of FarinataFarinataâs origin is a little murky. One legend claims that Roman troops occupying Genova, in need of quick and cheap nourishment, "baked" the pancakes in the sun right on their shields. The other holds that the Genovese fleet encountered stormy seas upon returning victorious from the battle against Pisa in 1284. Bags of chickpea flour and barrels of oil tipped over and mixed with the salty sea water, resulting in a slurry, which the hungry soldiers dried and "baked" on deck. Itâs likely that neither story is true. Whatâs more likely is that farinata originated in Liguria (the region that includes Genoa and the Italian Riviera), with versions seen from Piedmont to Sardinia, as well as Tuscany, where itâs called cecina, and across the French border in Nice, where it is known as socca. Ways to Adapt FarinataWhile farinata is delicious plain, you can also embellish with herbs, spices or thinly sliced vegetables. The key is to go easy on these embellishments, for the earthy flavor of the farinata itself is its greatest asset.
Whatâs in this Farinata recipe?Because there are so few ingredients in farinata, make sure they are high quality. It makes all the difference in this recipe.
How to Make FarinataThe key to making good farinata is to let the batter restâideally four or more hours. This allows the chickpea flour to absorb the liquid resulting in farinata that is custardy and not dry.
Tips for Making FarinataFarinata can be tricky to make without clear instructions. This recipe offers a simple guide to making farinata, but Iâve outlined additional tips before you get started.
What to Serve with Farinata:While farinata is classified as a street food, there are lots of ways to enjoy it. It makes a great party appetizer, served in small squares to accompany cheese, prosciutto and salami, and olives or these Antipasto Skewers. Italian Appetizer Recipes We LoveBrowse all Mediterranean recipes. Visit Our Shop. Nocellara Olive Oil Drizzle the Italian way. Extra virgin olive oil from 100% Nocellara del Belice olives. Farinata (Italian Chickpea Pancake)
Genoaâs iconic street food, this thin, savory chickpea pancake with crispy edges and a custardy center makes a great afternoon snack, appetizer, or side dish to share.
Course Appetizer, Side
Cuisine Italian
Diet Gluten Free, Kosher, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 4 hours 25 minutes
Servings 10 people, as a side
Calories 142.8kcal
Author Domenica Marchetti
Ingredients
Instructions
Notes
Nutrition
Calories: 142.8kcal | Carbohydrates: 14.4g | Protein: 5.4g | Fat: 7g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 4.3g | Sodium: 251.2mg | Potassium: 211.3mg | Fiber: 2.7g | Sugar: 2.8g | Vitamin A: 10.3IU | Vitamin C: 0.4mg | Calcium: 14.2mg | Iron: 1.2mg
The post Farinata (Italian Chickpea Pancake) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/farinata-recipe/ Poached salmon, simmered until tender in white wine and garlic, takes less time than ordering takeout. Itâs healthy, delicately flavored with bright citrus and fresh herbs, and you only have to wash one pan. If youâre looking for an easy salmon recipe this one is it! When it comes to busy weeknights poached salmon is on the regular rotation in my house. I donât have to turn on my oven, which is a big deal when temperatures rise in Atlanta! Itâs also shockingly fast. This recipe takes only 5 minutes to prepare the ingredients, and the salmon turns buttery-soft after poaching for about 5 to 8 minutes. Table of ContentsIngredients for Poached SalmonPoaching is one of the fastest and easiest ways to cook salmon. Simply throw some pantry essentials in a pan (yes, white wine is a pantry essential around here) and simmer for 5 minutes! Youâre left with a tender, soft salmon and delicious broth.
How to Poach SalmonSimple Poached Salmon comes together in about 10 minutes and just one pan. This is such an easy salmon recipe you may even memorize it!
Tips for The Best Poached SalmonPoaching salmon is easy, but there are a few simple things you can do to make it that much better.
What to Serve with Poached SalmonThis simple salmon is a 10-minute meal all on its own. If I have extra time, I make Basmati Rice or Couscous. For a well-rounded meal, serve this easy salmon recipe with a fresh and crunchy salad, like Radicchio or Fresh Fennel and Orange. More Delicious Ways to Cook SalmonBrowse all Mediterranean recipes. Hojiblanca Spanish Extra Virgin Olive Oil This olive oil has a slight peppery finish. Drizzle it over salads, poached fish or soups just before serving to add an extra something special. Poached Salmon
This simple salmon is simmered in garlic, lemon, and white wine until tender. It comes together in 15 minutes or less and uses only one pan, making it ideal for a weeknight dinner.
Course Dinner, Entree, Main Course
Cuisine Mediterranean Diet Friendly
Diet Gluten Free, Kosher, Low Lactose
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 351kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 351kcal | Carbohydrates: 7.5g | Protein: 34.7g | Fat: 18g | Saturated Fat: 2.7g | Polyunsaturated Fat: 5.1g | Monounsaturated Fat: 8.7g | Cholesterol: 93.6mg | Sodium: 79.4mg | Potassium: 965.9mg | Fiber: 1.8g | Sugar: 2.2g | Vitamin A: 201.4IU | Vitamin C: 31.2mg | Calcium: 44.8mg | Iron: 2mg
The post Poached Salmon appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/poached-salmon/ Creamy polenta, enriched with a little butter and Parmigiano-Reggiano cheese, is one of my favorite Italian comfort foods. A blend of medium and finely ground cornmeal creates the best texture. I love to top it with shrimp, mushroom ragu, or serve it alongside roast chicken. Simply put, polenta is cooked cornmeal, but in reality it's so much more than that. As the weather shifts and spring gives us sunnier days and cool, rainy nights, a warm bowl of rich, creamy polenta makes for a welcome addition to lighter, fresher springtime meals. With this traditional Italian recipe, Iâll show you the tricksâlike starting with cold water and using two different grinds of cornmealâIâve acquired over my years as a chef, instructor, and cookbook author. This method takes just a little extra time and attention. But, with just a few ingredients and simple techniques, youâll make the richest, most luxuriously creamy polenta just like an Italian. A highly versatile dish, polenta can be served on its own. Or, used as a bed for pork or Mushroom Ragù. My personal favorite, though, is topped with Garlicky Shrimpâa variation on Venetian Polenta e Schie. Table of ContentsWhat is Polenta?Polenta is a traditional Italian dish made of cooked cornmeal thatâs typically flavored with butter and Parmesan. When it's freshly made, it is creamy and pourable. As it cools, it becomes firm enough to slice. Italians often cut leftover polenta into squares and fry or grill them as an appetizer. They finish the crispy polenta with mushroom ragù, roasted peppers, tomatoes, or cheese. In Italy, youâll find polenta made from yellow cornmeal or white cornmeal, though yellow is more common. The best polenta is made from stone ground corn, which comes in a coarse, medium, or fine grind. Cornmeal labeled polenta is usually a coarse-grind, but you can make the dish with a medium or fine-grind. Or, use a combination of grinds, which is how I like it. The classic way to make this recipe is to cook it on the stovetop with water. You can, however, substitute the water with chicken stock or milk for some for a richer dish. To cook polenta properly, it must be stirred often as it simmers slowly on the stovetop. This process that can take up to an hour, but trust me, it's worth it. There are a couple of shortcuts (see âTips and Tricksâ), but the traditional way yields the creamiest polenta. History of PolentaToday, âpolentaâ refers to a dish of creamy cooked cornmeal. In fact, it is actually an ancient food dating back to the Etruscan civilization of central Italy (6th century BCE). Early versions of polenta were made from millet, rye, and barley flour. In the 17th century, field corn, a New World ingredient, was introduced to Europe. It wasnât until then that polenta became the corn-based dish we know and love today. Today, Italians enjoy polenta in many variations. A few years ago, my family and I spent Christmas in Aosta, on Italyâs northwestern border with Switzerland. There, polenta is a daily ritual in winter, topped with beef stew or sausages, or stirred with lots of fontina cheese. In mountainous Abruzzo, where my family is from, it is enjoyed with meat ragù ladled on top. In Venice, people warm themselves on a rainy day with polenta e schieâpolenta and tiny shrimp from the lagoon. No matter where you are, enjoying this dish enriched with butter and cheese is the best kind of Italian comfort food. What is in Polenta?You need just a few ingredients to make this recipe. Chances are you have most of these ingredients in your pantry. If not, they can all be easily sourced at your local market.
Quick Tip! Use cold water to make the best polenta. Starting with cold water practically eliminates your chance of ending up with lumpy polenta. The cornmeal does not clump in cold water! The ratio for polenta is 4 parts water to 1 part polenta. It sounds like a lot of water, but it will all be absorbed in the cooking process.
Tips for Buying PolentaMany supermarkets carry boxed instant and pre-cooked polenta in shrink-wrapped logs. I may be biased, but I avoid them. I feel freshly made has the best flavor and texture. Buying this simple ingredient can seem confusing; it helps to remember that what is labeled as polenta in most supermarkets is simply coarsely ground cornmeal. Look for stone-ground cornmeal at your local supermarket. Most supermarkets carry several brands, and they vary from fine grind to medium to coarse. Most coarsely ground cornmeal is labeled âpolenta.â For polenta with a pleasing texture, use a mix of grinds. My personal preference is a mix of fine and medium grind. I find that combination yields polenta that is creamy but not mushy. Check the âbest byâ date on the package to ensure that the cornmeal is fresh. If you have a local mill in your area that sells high-quality grains, including cornmeal/polenta, give it a try. How to Make PolentaStart cooking polenta about 45 to 50 minutes before you plan to serve it. Polenta starts to stiffen soon after itâs taken off the heat, so youâll want to serve it immediately.
Baked Polenta: A Clever ShortcutMany home cooks avoid making polenta because of the time it takes and the stirring required. I personally enjoy the process when Iâm not in a rush. But when time is an issue, or I just donât feel like stirring, I use a shortcut. I bake polenta in the oven. Lumps can sometimes form with this method, so be sure to stir the polenta well when you take it out of the oven. To bake in the oven, simply:
Make it a Meal!Polentaâs versatility is part of its appeal. Finished with just a touch of butter and Parmigiano cheese, it makes an excellent side dish to roast chicken or fish. But it is even better when it becomes part of the main dish. Serve it in a shallow bowl, with hearty Italian Beef Stew or Mushroom Ragù ladled over it. Or top it with a rich pork ragù, grilled sausages, or (my favorite) garlicky shrimp. How to StoreStore uncooked polenta in the pantry in a tightly closed bag or tightly sealed container. Store cooked polenta in a shallow, tightly sealed container in your refrigerator for up to 3 days. Be sure to transfer it to the container before it cools down. It will solidify and become more difficult to manage once cool. How to ReheatCold polenta is firm, so youâll need to soften it with water, broth, or milk. Place the leftovers in a pot, breaking it up if necessary. Pour in a splash or two of water, broth, or milk. Reheat it gently on the stovetop, stirring with a whisk to break up lumps. Warm the polenta and bring back to a creamy consistency. How to Fry Leftover Polenta: Cut cold polenta into thin rounds, squares, or rectangles, about ½-inch thick. Fry in a skillet in a small amount of olive oil, turning until brown on both sides. How to Grill or Broil Leftover Polenta: Brush the sliced polenta with olive oil. Set the slices on a preheated grill or under a broiler. Grill or broil until browned, then turn and brown the other side. Italian Side Dishes We LoveBrowse all Mediterranean recipes. Nocellara Olive Oil Drizzle the Italian way. Extra virgin olive oil from 100% Nocellara del Belice olives. Creamy Polenta
Creamy polenta makes a perfect, soft bed for stews, ragùs, and sautéed vegetables or seafood. It takes some time and stirring, but itâs easy to makeâthereâs no prep workâand worth the effort for the satisfying warmth and comfort it provides.
Course Appetizer
Cuisine Italian
Diet Gluten Free
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 276.9kcal
Author Domenica Marchetti
Ingredients
Instructions
Notes
Nutrition
Calories: 276.9kcal | Carbohydrates: 29.4g | Protein: 8.5g | Fat: 14.1g | Saturated Fat: 7.9g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 31.1mg | Sodium: 796.2mg | Potassium: 142.1mg | Fiber: 3.7g | Sugar: 0.7g | Vitamin A: 360IU | Calcium: 160.4mg | Iron: 1.3mg
The post Creamy Polenta appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/polenta-recipe/ Aioli, sometimes called garlic aioli, hails from the Provence region of Southern France but is now beloved the world over. It is a creamy, dairy-free condiment used to enliven everything from fresh vegetables and soups to sandwiches. Aioli is similar to what we know as mayo, but with a bracing amount of fresh garlicâvampires beware! Garlic has always been part of this French condiment, so calling it "garlic aioli" is kind of redundant. They are, in fact, one in the same. Commonly served as a dip with fresh or cooked vegetables, aioli is also stirred into soups and stews like Bourride, a Provencal fish stew. In the States, we often see it on restaurant menus served alongside fries or slathered on a hamburger. When used in moderation or to enhance other recipes, aioli offers a spectacular flavor boost, and it's easier to make than you might think. This recipe will guide you through the steps for how to make aioli by hand. It's an easy but impressive skill to add to your cooking repertoire. I'm sure youâll soon come up with all sorts of creative riffs on itâeven beyond those we share below! Table of ContentsWhat Youâll Need for this Aioli Recipe:The ingredients you need for this recipe are likely already in your kitchen. Since the ingredients are few, itâs important to make sure each is as fresh as possible.
How to Make Aioli:Making aioli is easier than you would think. It just takes some patience to get a nice emulsion between the oil and egg yolk. To make aioli from scratch, go slowly, whisk constantly, and follow these easy steps:
Tips, Tricks, and Troubleshooting:The most common pitfall people face when making aioli is that it breaks. This refers to the situation in which the oil and the egg yolk donât emulsify. The result is a grainy, greasy mess. How to make aioli without breaking:
How to fix broken aioli:
Get Creative: My Favorite Aioli VariationsThink of this recipe for aioli as a starting point. The addition of other ingredients can take this versatile condiment in so many different directions! Use this aioli recipe as a base for which to experiment with the seasonings and flavors you like. Some ideas for how to mix up this easy aioli recipe:
What to Serve with AioliThe traditional Le Grand Aioli in Provencal cuisine is a delicious summer meal for a crowd. Simply whisk up a batch of handmade aioli and lay out a spread of seasonal vegetables. Try with crisp leaves of lettuce, boiled potatoes, blanched green beans, sliced cucumbers, cherry tomatoes and radishes for dipping. More Condiments To LoveBrowse all Mediterranean recipes. Nocellara Olive OilMake this Aioli with extra smooth Italian extra virgin olive oil from 100% Nocellara del Belice olives. Aioli (Garlic Aioli)
Homemade aioli with extra virgin olive oil, fresh garlic, and a touch of lemon is a versatile, punchy spread thatâs perfect for sandwiches, vegetable platters, and so much more.
Course Condiment
Cuisine Mediterranean
Diet Gluten Free
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Calories 127.8kcal
Author Sara May
Ingredients
Instructions
Notes
Nutrition
Calories: 127.8kcal | Carbohydrates: 0.4g | Protein: 0.4g | Fat: 14.1g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 10.1g | Cholesterol: 24.3mg | Sodium: 74.2mg | Potassium: 6.3mg | Fiber: 0.02g | Sugar: 0.04g | Vitamin A: 32.6IU | Vitamin C: 0.5mg | Calcium: 4.5mg | Iron: 0.1mg
The post Aioli (Garlic Aioli) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/aioli/ Grilled romaine lettuce might seem like an unlikely way to build a salad. On the contrary, grilling romaine adds a subtle charred flavor that takes your basic summer salad over the top. Serve this grilled salad recipe family-style, topped with plenty of charred sweet corn, tomatoes, and creamy tahini sauce to go around. I grew up eating according to the Mediterranean Diet where lively salads and fresh vegetables are always on the table. Though this Grilled Romaine Salad isn't explicitly Mediterranean, it speaks to the core principles of the Mediterranean way of life. It uses whole, fresh vegetables, boasts loads of flavor, and is large enough to share! Grilled romaine retains its crunchy core, but has a delicate char that gives this salad recipe a grown-up feel. While you can use any dressing, I happen to love tahini almost as much as olive oil, so I finish this salad with a creamy, vegan Tahini Sauce. The tahini sauce gives this salad a little something special and a slightly nutty flavor that always wows my guests. With just a little extra effort, you can transform summer produce into a side dish that will steal the show. The layers of flavor and texture make for a stunning addition to your summer BBQs. Light up your grill and cool down with a pitcher of 5-Minute Watermelon Sangrias. Then, serve this salad alongside a simple main, like Mediterranean Grilled Swordfish. What You Need to Make Grilled Romaine SaladMost of the ingredients for this Grilled Romaine Salad are readily available. I added optional Mediterranean spices to boost the flavor. They're available at our shop, specialty stores, or you can substitute with what you have on hand.
How to Make Grilled Romaine SaladGrilling lettuce may seem strange, but it brings out its tenderness, enhances its natural flavor, and imparts a delicate smokiness.
What to Serve with Grilled Romaine SaladThis salad is best served warm (not a sentence I get to write very often). It is also savory and delicious enough to prioritize. Serve as a vegan main dish. Or, add an easy main course that requires little time and attention, like Oven Baked Salmon In Foil. If youâre comfortable with multitasking in front of a grill, serve with other grilled entrees. Try it alongside Grilled Swordfish with a Mediterranean-style marinade or just-spicy-enough Grilled Harissa Chicken. Other Summer Salad Recipes We LoveBrowse all Mediterranean recipes. Visit Our Shop. Soom Tahini Silky-smooth tahini from premium sesame seeds roasted and pressed to perfection. Grilled Romaine Salad with Corn, Tomatoes, and Tahini
Grilled romaine lettuce with just the right amount of char and crispy edges, makes the base of this beautiful summer salad with a mixture of blistered corn, fresh grape tomatoes, parsley, green onions, and lemon. Donât forget to prep your Tahini Sauce for the perfect finish! Serve as a side at your next BBQ, or top with grilled protein for a full meal.
Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4 Serves 4 or more
Calories 29.2kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 29.2kcal | Carbohydrates: 6.4g | Protein: 1.6g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 22.6mg | Potassium: 344.4mg | Fiber: 2.5g | Sugar: 2.8g | Vitamin A: 3825.9IU | Vitamin C: 37.7mg | Calcium: 43.1mg | Iron: 1.5mg
The post Grilled Romaine Salad with Corn, Tomatoes, and Tahini appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/grilled-lettuce-salad/ |
ABOUT MEHi, I am Daniel Jones from Overland Park, MO. I am a chef by profession, & also publish my recipe tips online on blogs and social media. Archives
April 2023
Categories |