Mediterranean Snack
Mediterranean snacking is the long aperitivo — olives, almonds, slices of cured ham, a glass of vermouth or chilled rosé. Antonella Greco says al fresco is not a dining style; it is a climate response.
Featured mediterranean snack recipes
- Patatas bravas, two sauces — Pilar Núñez · Valencia, Spain · Pilar: fried potato, salsa brava, garlic aioli. The Spanish bar staple.
- Pan con tomate, late-day — Pilar Núñez · Valencia, Spain · Pilar: a snack version of breakfast — bread, tomato, oil, salt, glass of cava.
- Crostini with anchovy butter — Lorenzo Russo · Palermo, Sicily · Lorenzo: butter, anchovy, lemon, on grilled bread.
- Gildas, Basque pintxo — Iris · San Sebastián, Spain · Olive, anchovy, pickled pepper on a stick. The original pintxo.
- Baba ghanoush, smoky — Iris · Levant · Charred eggplant, tahini, lemon, garlic. Smoke is the seasoning.
- Maamoul, semolina cookies — Iris · Levant · Date or pistachio inside, ma‘moul mold prints the pattern.
- Olive-oil orange cake — Antonella Greco · Bari, Puglia · Antonella: olive oil, orange, almond. Light, summer, room temperature.
- Boquerones, vinegar-cured — Iris · Andalusia, Spain · Fresh anchovies, vinegar overnight, garlic-parsley-oil. Cold from the fridge.
Cook Mediterranean — other meals
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