Mediterranean Lunch
Camille Dubois says it: the sea, in three lunches. France, Italy, Spain — three coasts, one logic. A salad with anchovies, a bowl of bouillabaisse, an arroz off the paella pan. The sea is the character.
Featured mediterranean lunch recipes
- The sea, in three lunches — Camille Dubois · Marseille, France · Camille (Dubois, not Laurent): three coasts of the same sea, three plates that share a logic.
- Paella valenciana — Pilar Núñez · Valencia, Spain · Pilar: rabbit, snails, beans, saffron. The original. The seafood version came later.
- Panzanella with anchovy — Lorenzo Russo · Palermo, Sicily · Lorenzo: stale bread, tomato, anchovy, vinegar, oil. Wait twenty minutes.
- Pan bagnat, niçoise sandwich — Camille Dubois · Marseille, France · Camille (Dubois): a salade niçoise, in a bun, pressed three hours.
- Pasta with tomato and anchovy — Antonella Greco · Bari, Puglia · Antonella: tomato, anchovy, capers, olives. The al-fresco lunch.
- Gazpacho andaluz — Pilar Núñez · Valencia, Spain · Pilar: tomato, cucumber, pepper, garlic, bread, oil, vinegar. Cold soup, hot day.
- Tabbouleh, parsley-led — Iris · Beirut, Lebanon · Parsley, tomato, bulgur, lemon, olive oil. The herb is the salad.
- Fattoush, Levantine bread salad — Iris · Beirut, Lebanon · Romaine, tomato, cucumber, sumac, fried pita. Lemon-oil, a lot of lemon.
- Pissaladière, Niçoise tart — Camille Dubois · Marseille, France · Camille (Dubois): caramelized onion, anchovy, olive on a thin crust.
Cook Mediterranean — other meals
Mediterranean across the edition
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