Santorini Fava, also called Greek Fava, is a simple, healthy, and delicious Greek appetizer. This dish is not famous outside Greece, but it is incredibly popular in Greece, and an essential part of Meze: the famous selection of small plates shared during the traditional Greek meal. The yellow peas are cooked along with onions, garlic, and fresh herbs, then mashed until smooth and silky: so tasty!
Asparagus Frittata is one of the most popular and ancient Italian Frittatas: the origin of this recipe comes from the times of the Roman Empire! This easy-to-make and delicious dish is an excellent option on several occasions: a quick family lunch, an appetizer, or a party snack! Here the recipe and the history of Asparagus Frittata!
Eggs in Purgatory, called in Italian “Uova in Purgatorio”, is a simple and tasty recipe originally from Naples and then popular into several Italian regions. The eggs are poached into a simple tomato, garlic, and basil sauce until the whites are well done and the yolks are still creamy: delicious!
Greek Fasolakia is a typical peasant dish rich in vegetables, and traditionally vegan! These stir-fried vegetables are part of the ancient tradition of Greek braised vegetables called Lathera, and served as the main dish of a light lunch, or among other small plates during the Greek Mezes. Here the recipe of Fasolakia!
Mustard greens are one of my preferred greens, thanks to their spicy and particular taste! I love them cooked in several ways, but probably the recipe I prefer is braised with potatoes and caramelized onions! This vegan and healthy recipe can be served over toasted bread slices as an appetizer or paired with grilled sausages: delicious!
Gemista, or Yemista, is one of the most popular Greek recipes, traditionally vegan and healthy, that recalls the richness of the Mediterranean vegetable gardens. Various vegetables are filled with rice seasoned with herbs, then baked until soft and nicely brown: delicious!
Ricotta gnocchi, is one of the classic Italian gnocchi recipes, along with potato gnocchi and squash gnocchi. These simple and delicious little dumplings can be made “white” just with flour and cheese or enriched with minced greens. I particularly love the spinach and ricotta variation: here the recipe!
Ajvar is a traditional relish, originating of the Balkans, created to preserve the peppers. The sweet and sour taste of Ajvar pairs perfectly with grilled meats and bread slices. The peppers and eggplants are roasted, then minced and cooked slowly: delicious!
Panelle is one of the most Iconic Sicilian street food recipes! These chickpeas flour fritters are simple to make, rich in history and taste. Panelle are traditionally fried then served into a Sesame roll, a typical scene in the Markets of the city of Palermo! Born as a food for poor people, Pannelle have been conquered the palate of all the social classes: from the poorest to the noblest! Here the traditional recipe and the origin of Panelle!
Probably, the Greek dolmades are the most worldwide famous stuffed grape leaves rolls! These delicious roulades filled with a traditionally vegan mix of rice, onions, and herbs, are popular, with some variations, not only in Greece, but also in several other regions of the Middle Eastern, Turkic, and Balkans areas. I love to serve Dolmades as an appetizer, or into a selection of small plates for my parties. Here the recipe and the history of Dolmades!