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!
Cook for another minute and then scatter the chopped leeks into the pan; stir them and heat for a minute. Clear a space and drop in the tomato paste; toast it in the hot spot for a minute, then pour in the milled tomatoes or tomato sauce and 2 cups of broth or water—or more, if necessary, so the lobster shells are just covered. Raise the heat to high, sprinkle another 1/4 teaspoon salt and the peperoncino all over and stir and shake the pan as the sauce comes to a boil.
View RecipeSeason tuna mixture with salt and pepper and divide into 2 "burgers". Dredge each burger in flour and then dip in egg. Finally coat well with panko breadcrumbs.
View RecipeIn a mixing bowl combine the breadcrumbs, the onion-garlic mixture, the parsley and cheese and the juices. Chop the raisins or currants and pine nuts coarse. Add them to the bowl.
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 RecipeRoast the garlic in a dry skillet over medium, turning frequently, until soft and blotchy black in spots, about 15 minutes. Cool and peel off the papery skin. In a medium bowl, mash the garlic with a fork until it is nearly smooth, then add the cilantro, black pepper and 2 cheeses.
View RecipeClean blue foot mushrooms and oyster mushroom. After cleaning let air dry for 15 minutes. Once one drying roast in 350-degree oven for 10 minutes or until golden brown. Once done cool.
View RecipeServes: 6
As I wrote in this chapter's introduction, the fishermen of Bagnara, a beautiful port on the Calabrian coast just north of the Strait of Messina, are renowned for their skill in catching the magnificent swordfish that migrate to this corner of the Tyrrhenian Sea every year. During our recent visit, I was not surprised to learn that the cooks of Bagnara are equally skilled when it comes to cooking pesce spada as well. The one I share with you here is among the simplest and best I have ever tasted, anywhere. Of course, as always in seafood cookery, the freshness of the fish is the key to success, so be sure to get swordfish at its absolute best.
In a pot combine the water and milk and season to taste. Bring to a boil and slowly whisk the corn meal into the boiling liquid. Fold in the butter, cheese, and chives.Brush the steak with oil and season to taste. Place on hot grill and cook for three minutes per side.
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