Tigania (Pan-Fried Pork with Lemon and Mustard)
Pan-fried pork with lemon and mustard sauce
Convert Extra virgin olive oil measurements
Convert Extra virgin olive oil between metric and US cooking measurements.
Top picks in Extra virgin olive oil
Gigantes Plaki (Greek Baked Giant Beans in Tomato Sauce)
Greek baked giant beans in tomato and olive oil sauce
Kleftiko (Slow-Baked Lamb in Parchment with Potatoes)
Slow-baked lamb in parchment with potatoes, lemon and oregano
Arroz de Tamboril (Portuguese Monkfish Rice)
Portuguese monkfish rice simmered in tomato and white wine
Imam Baildi (Greek Stuffed Aubergines with Tomato and Onion)
Baked aubergines stuffed with tomato, onion and garlic
Vegetable Tagine
Vegetable tagine with chickpeas, tomatoes and dried apricots
All recipes in Extra virgin olive oil
Pasta e Ceci alla Romana (Roman Chickpea and Pasta Soup)
Chickpea and pasta soup with rosemary, garlic and tomato, finished with olive oil
Soupe à l’Ail (Provençal Garlic Soup)
Garlic soup simmered with herbs, then thickened off the heat with egg yolk
Pasta al Pesto di Rucola e Noci (Pasta with Rocket and Walnut Pesto)
Egg pasta tossed with rocket and walnut pesto, Parmesan, garlic and olive oil
Involtini di Melanzane con Ricotta (Aubergine Rolls with Ricotta)
Roasted aubergine involtini filled with ricotta and basil, baked in tomato passata
Pasta al Tonno e Pomodorini (Tuna and Cherry Tomato Pasta)
Quick spaghetti with tuna, cherry tomatoes, garlic, chilli and parsley
Polenta e Salsiccia (Creamy Polenta with Sausage Ragù)
Smooth polenta with sausage ragù simmered in red wine, passata and rosemary
Spaghetti alla Nerano (Courgette Pasta with Provolone and Basil)
Spaghetti alla Nerano with fried courgettes, provolone, Parmesan and basil
Middle Eastern Cucumber and Tomato Salad
Fresh chopped cucumber and tomato salad with lemon, olive oil, mint and parsley
Gyros (Greek Pork Pita Wrap with Tzatziki)
Warmed pita is filled with browned pork, tomato, red onion and tzatziki
Arroz de Marisco (Portuguese Seafood Rice)
Seafood rice cooked in tomato and white wine broth with coriander
Timballo Abruzzese (Layered Pasta Bake with Beef Ragù and Béchamel)
Egg pasta sheets layered with beef ragù and béchamel, baked until golden
Spezzatino di Vitello (Italian Veal Stew)
Tender veal braised with onion, carrot and celery in white wine and stock
