The charm of spices and herbs in Mediterranean cuisine

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Start in Italy with a refreshing mango-flavored Calamare Bruscetta appetizer from the South. Head to Spain and you’ll enjoy the country’s famous seafood rice. In Greece, it’s hard to resist the distinctive aroma of Rosemary in herb-grilled lamb chops. And slow down a bit to enjoy the perfect aftertaste of the feast in the delicious French ice cream that awaits you for dessert.

Calamare Bruscetta – Italy (Squid in basil sauce)

With the characteristic taste of mango, fresh basil from Southern Italy, Calamare Bruscetta is a great appetizer for your party. Olive oil is the most popular oil used in salads, appetizers, and brings out the seductive aroma of seafood and vegetables. If you are used to enjoying summer food to feel the sweet aroma of mango, the coolness of tomatoes, mixed with olive oil and basil scent, you can treat yourself to new emotions with cuisine on chilly autumn days.

Ingredient:6 people eat

Chives diced: 20 gr; Sliced ​​cooked squid: 60 gr; Chopped basil: 0.5 gr; Sliced ​​mango: 25 gr; Sliced ​​potatoes: 20 gr; Extra virgin olive oil: 10 gr; Sliced ​​bread: 4 pieces; Olive oil: 10 ml

How to prepare:

Cook with diced chives and sliced ​​squid with olive oil and sliced ​​bread. Mix all ingredients: squid, chives, potatoes, extra virgin olive oil, mango and olive oil and basil together and stir well. Check the seasoning. When done, serve on sliced ​​bread.

Seafood Paella – Spain

A famous dish of the land of bulls, mixed fried rice has a spicy taste, the yellow color of turmeric, and the flavor of seafood. A glass of white wine with a gentle aroma is like a companion to the sweet taste of shrimp, fish, the fresh taste of green beans is further enhanced, accented with the spicy taste of green and red pepper. Saffron is chosen by the chef as an ingredient to roast with rice to create a bright yellow color while preserving the full flavor. Basil used for the sauce will give off a fragrant aroma when mixed with olive oil.

Ingredient:Serving for 6 people

Chopped onion: 60gr; Tomato: 500gr; Green pepper: 60gr; Red pepper: 60gr; Green beans: 200gr; Black mussels: 1kg; White wine: 0.25l; Clams: 60gr; Shrimp: 120gr; White rice: 400gr; Diced squid: 200gr; Saffron: 5gr; Lemon juice: 10ml; Olive oil: 20ml; Oregano leaves: 0.5gr; Fish body: 20gr.

How to prepare:

Prepare with green onions, olive oil, pepper. Fry white rice with half of the white wine, saffron, and oregano. Add black mussels, clams, and shrimp and cook until done to retain the seafood flavor. When the rice is golden brown and the seafood is cooked, add green beans and potatoes. Check the seasoning and add a little lemon juice. When done, pour the rice onto a plate and garnish the plate with seafood on top.

Wood grilled Colorado Lamb Chop Rack on Greek Salad – Greece

(Grilled Colorado Lamb Chops served with Greek Salad)

In the grilled lamb chops, the chef emphasizes the use of Oregano herb (spicy basil leaves) which not only brings a spicy taste but also has a good digestive stimulating effect. In addition, Rosemary (a benign herb in the Mediterranean region) has a very special aroma, is a rich source of antioxidants, so it is often used by chefs as the main spice for protein-rich dishes such as poultry and lamb.

Ingredient:

Lamb: 160 grams; Onion: 20 grams; Cucumber: 20 grams; Green pepper: 20 grams; Black olives: 10 grams; Cherry tomatoes: 50 grams; Cheese: 10 grams; Fresh and dried oregano; Pepper, salt; Olive oil; Lemon juice; Garlic; Rosemary

How to prepare:

Remove the tendons and fibers from the lamb chops and marinate with garlic, pepper, salt, a little olive oil and rosemary leaves for about 5-7 minutes to absorb.

While the lamb is marinating, cut the above ingredients into small checkerboard pieces for the salad. Mix all the ingredients: cucumber, pepper, onion, black olives, cherry tomatoes, cheese with pepper, salt, olive oil, lemon juice, 2 types of oregano.

Once the lamb has marinated, grill it over hot charcoal. Once the salad has marinated and the lamb is done, arrange it on a plate.

Passion Cream Brulee

What is particularly appealing about French desserts is the perfect combination of the richness of fresh cream with the aroma of burnt sugar, the cold taste of passion fruit with the warm taste of the sugar coating on top. Brulée cream is mainly made from egg yolks and fresh cream, blended together, and some special flavors are added to create the scent such as vanilla, passion fruit, mint leaves, etc. Before enjoying, the sugar layer on top is burned on fire until it boils, the sugar will melt and form a hot coating on top of the ice cream.

Ingredient:

Winter melon leaves: 9gr; 8 Egg yolks: 200gr; Sugar: 150gr; Fresh cream: 25gr; Passion fruit juice: 100gr

How to prepare:

Soak 9g of gelatin leaves in ice water for 15-20 minutes until soft, then put in a small bowl with 20g of cold water and microwave for 1 minute until melted into a watery mixture. Put all the egg yolks and sugar in a mixer and beat until fluffy, then scoop out and put into a bowl.

Put the fresh cream into a blender, beat until thick, then scoop into a bowl. Pour the passion fruit juice into a ceramic bowl, then put it in the microwave to heat at 70 degrees Celsius. Put all the above mixture into a small bowl, mix well, then scoop into a box, cover and put in the refrigerator for 2 hours, then take it out and scoop it into the passion fruit peel, then sprinkle a little brown sugar on top, heat it over the fire until boiling and decorate according to your preference.

The Thanh