Mediterranean Side
The Mediterranean side is a vegetable that has been thought about. Ratatouille slow-baked in Provence, caponata cooled overnight in Sicily, escalivada smoked over coals in Catalunya. The temperature is the question.
Featured mediterranean side recipes
- Caponata, Sicilian — Lorenzo Russo · Palermo, Sicily · Lorenzo: eggplant, celery, tomato, vinegar, capers, pine nut, sugar. Day two is better.
- Escalivada, charred vegetables — Iris · Catalunya · Eggplant, pepper, onion charred over coals, peeled, dressed in oil and salt.
- Ratatouille, Provençal — Iris · Provence, France · Each vegetable cooked separately, then folded together. The slow version.
- Pan de coca, Catalan flatbread — Pilar Núñez · Valencia, Spain · Pilar: olive-oil flatbread, tomato, oil, sea salt — the side that becomes the meal.
- Lentil salad, Puglia — Antonella Greco · Bari, Puglia · Antonella: brown lentils, raw fennel, olive oil, lemon. Cold, August.
- Greek-Roman vegetable bake — Iris · Aegean coast · Layered tomato, zucchini, eggplant, potato, olive oil. The slow oven does the rest.
- Fattet batinjan — Iris · Levant · Fried pita, eggplant, yogurt-tahini, pomegranate. The cold-warm side.
- Farro salad, summer vegetables — Antonella Greco · Bari, Puglia · Antonella: cooked farro, raw cherry tomato, basil, olive oil, lemon, room.
Cook Mediterranean — other meals
Mediterranean across the edition
- Mediterranean cuisine hub — all six lanes
- Cook Mediterranean
- Bake Mediterranean
- Drink Mediterranean
- Preserve Mediterranean
- Decorate Mediterranean
- Grow Mediterranean