This Iberian Pork and Bean Stew is a rich and hearty dish inspired by the robust flavours of both Portuguese and Spanish cuisines. Featuring tender chunks of pork, smoky chouriço, and an array of wholesome beans, it embodies the essence of the Iberian Peninsula. The combination of paprika, herbs, and slow-cooked pork brings warmth and comfort, making it a perfect meal for a family gathering or a cozy night in. Whether served with nutty brown rice or on its own, this stew offers a satisfying depth of flavour that celebrates traditional Iberian cooking.
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pork
This recipe brings together the savory richness of pork and the delicate, tender texture of squid, wrapped in a golden puff pastry for a delightful combination of flavors and textures. The addition of a creamy leek sauce adds a subtle sweetness and a smooth, luxurious touch, making this dish feel both comforting and refined. It’s a perfect choice if you’re looking to try something new and impressive, yet surprisingly easy to prepare. Whether you’re hosting a dinner or just craving something indulgent, these stuffed pastries with creamy leek sauce will leave a lasting impression.
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These homemade Cuban empanadas are a delightful combination of savory beef and pork picadillo wrapped in a crispy, golden pastry. Prepare the filling and dough ahead of time for an easy and delicious meal that can be baked the next day. Perfect for a family dinner or a gathering with friends!
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Originating from the Alentejo region of Portugal, Carne de Porco à Alentejana is a beloved dish that combines tender pork, succulent clams, and crispy potatoes in a flavourful medley. This traditional recipe captures the essence of Portuguese cuisine, blending aromatic spices, fresh seafood, and hearty ingredients.
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In Estonian culinary tradition, Mulgi Kapsad and Must Leib stand as quintessential examples of rustic comfort food. Mulgi Kapsad, a sauerkraut stew, embodies the hearty simplicity of Estonian cuisine, while Must Leib, the country’s traditional black bread, showcases the art of whole-grain baking. These dishes offer a glimpse into Estonian cuisine, where simple ingredients and time-honored techniques come together to create enduring flavors.
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Pampanella Molisana is a traditional Italian dish from the Molise region. It is a pork dish flavored with paprika, garlic, and other seasonings. The pork is typically marinated, then slow-cooked or roasted to achieve tender and flavorful results.
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The initial inspiration for this soup was drawn from Nagi’s Creamy Ham Bone Soup with Beans, which I then modified to create my own version. Despite its velvety and rich consistency, this soup is crafted without the use of any cream whatsoever.
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Pasta alla Gricia is a classic Roman pasta dish that exemplifies simplicity at its finest. This humble yet incredibly flavorful dish is a staple in the traditional cuisine of Rome, showcasing the region’s love for cured pork and aged cheese. With just a handful of ingredients, Pasta alla Gricia delivers a satisfying and comforting meal that will transport you straight to the heart of Italy.
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This rigatoni with fennel sausage and pecorino and anchovy pesto dish is a recipe I got from Yotam Ottolenghi and can be found here.
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