Food is at the very heart of Latin culture. The savory aroma of a favourite dish can transport you back to a time and place half a world away. TLN’s lifestyle shows take you on a culinary tour while serving up the best food and recipes from Italy and Latin America. Buon Appetito! ¡Buen apetito!
Spread the onion and garlic on another baking sheet, slide into the oven and roast for about 15 minutes, stirring every few minutes until the onions are golden—they’ll look a little wilted with a touch of char on some of the edges. The garlic should feel soft and be browned in spots. Cool.
View RecipeHeat the butter and 1 tablespoon of olive oil in the skillet set over medium-high heat until sizzling; drop in the chopped chestnuts, toast and stir for a minute.
View RecipeBring chicken stock to a simmer. Add bay leaves, saffron, salt and pepper. Steep for 5 minutes.
View RecipeBrush a thin film of olive oil over the pepper, tomatoes, garlic, and onion and lay them in a roasting pan. Roast for about 25 minutes, until all the vegetables are soft. Remove from the oven and once cool enough to handle, peel the pepper, tomatoes, garlic, and onion. Seed the pepper and tomatoes and cut off their tops.
View RecipePour the olive oil into the heavy sauce pan and scrape in all of the pestata. Set the pan over medium-high heat and break up the pestata and stir it around the pan bottom to start rendering the fat. Cook for 3 minutes or more, stirring often, until the bacon and garlic are sizzling and aromatic and there's a good deal of fat in the pan.
In a saucepan, heat the olive oil, add the onion, and sauté over medium heat until the onion softens. Add the olives, tomatoes, salt, and pepper. Stir the mixture and let simmer, covered, for 10 minutes. Turn off the heat, add the parsley, and stir to blend.
View RecipeTajarin is the Piedmontese dialect name for tagliolini or tagliarini (thin ribbons of pasta). They are particularly connected with the town of Alba – where this dish, with its sauce of chicken livers, is also known as tajarin all’albese where a topping of the famous local white truffle is added. Tajarin are served with many sauces, and one famed for its simplicity is sugo di arrosto, the drippings left over in the pan from a Sunday roast.
View RecipeThis has to be my favourite dish, as it’s so reminiscent of my childhood. Historically meat ragù was slow-cooked in terracotta pots for up to 12 hours, which may seem absurd, but believe me the taste was amazing. Ragù is the traditional Sunday lunch for most southern Italian families: the tomato sauce dresses the pasta and the meat is served as a main course. Ragù is so popular that it is even featured in a 1990 Sophia Loren film, Saturday, Sunday, Monday. In one scene Sophia goes to the butcher and ends up in quite a fiery discussion with other housewives as to what makes the perfect ragù! I dedicate this recipe to my mother, Zia Maria, and my sisters who themselves have never stopped arguing about this incredible dish…
View RecipeAdd some protein to your pasta with this lip-smacking meat sauce.
View Recipe
