The allure of spices and herbs in Mediterranean cuisine.

Post:Que Lan- Image:Hong Ha

Let's begin in Italy with the refreshing Calamare Bruscetta appetizer, featuring the sweet and tangy flavor of mango and the fragrant basil of the South. Moving on to Spain, you'll be delighted by their famous seafood rice dish. In Greece, the distinctive aroma of rosemary in their herb-grilled lamb ribs is hard to resist. And slow down to savor the perfect aftertaste of the feast with the tempting French ice cream dessert awaiting you.

Calamare Bruscetta – Italy (Squid in basil sauce)

With the distinctive flavors of mango and fresh basil originating from Southern Italy, Calamare Bruscetta is a wonderful appetizer for your party. Olive oil is the most popular oil used in salads and appetizers, enhancing the alluring aroma of seafood and vegetables. If you're used to enjoying this dish in the summer to savor the sweet and fragrant taste of mango, the coolness of tomatoes, and the fragrant basil in olive oil, you can treat yourself to a new culinary experience on cool autumn days.

Ingredient:Serves 6 people

Diced chives: 20g; Sliced ​​cooked squid: 60g; Chopped mint: 0.5g; Shredded mango: 25g; Shredded potatoes: 20g; Extra virgin olive oil: 10g; Sliced ​​long bread: 4 slices; Olive oil: 10ml

Preparation method:

Prepare the diced chives and sliced ​​squid with olive oil and sliced ​​bread. Mix all the ingredients: squid, chives, potatoes, extra virgin olive oil, mango, olive oil, and basil together and toss well. Remember to check the seasoning. When cooked, place the mixture on sliced ​​bread.

Seafood Paella – Spanish (mixed seafood fried rice)

A famous dish from the land of bullfighting, mixed fried rice boasts a spicy flavor, a golden hue from turmeric, and the taste of seafood. A glass of light white wine is the perfect companion, enhancing the delicate sweetness of shrimp and fish, the refreshing taste of mung beans, and the subtle spiciness of green and red peppers. Saffron is chosen by the chef to be roasted alongside the rice, creating a vibrant yellow color while preserving its full flavor. Mint, used in the sauce, releases its aroma when mixed with olive oil.

Ingredient:Serves 6

Finely chopped onions: 60g; Tomatoes: 500g; Green peppercorns: 60g; Red peppercorns: 60g; Green beans: 200g; Black mussels: 1kg; White wine: 0.25l; Scallops: 60g; Shrimp: 120g; White rice: 400g; Diced squid: 200g; Saffron: 5g; Lemon juice: 10ml; Olive oil: 20ml; Marjoram leaves: 0.5g; Fish body: 20g.

Preparation method:

Prepare the rice with chopped scallions, olive oil, and pepper. Sauté the white rice with half of the white wine, saffron, and oregano. Add the mussels, clams, and shrimp and cook until tender to preserve the seafood flavor. When the rice is golden brown and the seafood is cooked through, add the green beans and potatoes. Check the seasoning and add a little lemon juice. Finally, transfer the rice to a plate and garnish with the seafood.

Wood grilled Colorado Lamb Chop Rack on Greek Salad – Greece

(Grilled Colorado Lamb Ribs served with Greek Salad)

In the grilled lamb chops dish, the chef emphasizes the use of oregano, which provides both spiciness and aids digestion. Additionally, rosemary (a mild Mediterranean herb) has a distinctive aroma and is a rich source of antioxidants, making it a key ingredient in protein-rich dishes like poultry and lamb.

Ingredient:

Lamb: 160 grams; Onion: 20 grams; Cucumber: 20 grams; Green bell 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.

Preparation method:

Trim the lamb ribs, removing any tendons or fibers, then marinate them with garlic, pepper, salt, a little olive oil, and rosemary leaves for about 5-7 minutes to allow the flavors to penetrate.

While waiting for the lamb to marinate, cut the other ingredients into small cubes for the salad. Mix all the ingredients – cucumber, bell pepper, onion, black olives, cherry tomatoes, cheese – with pepper, salt, olive oil, lemon juice, and two types of oregano.

Once the lamb has marinated, grill it over hot coals. After the salad has absorbed the marinade and the lamb is cooked to perfection, arrange it on a plate.

Passion Cream Brullee (French burnt cream)

What makes French brûlée desserts so appealing is the perfect combination of the rich creaminess of fresh cream with the aroma of caramelized sugar, the coolness of passion fruit with the warmth of the caramelized sugar topping. Brulée is primarily made from egg yolks and whipped cream, with added flavorings such as vanilla, passion fruit, and mint. Before serving, the caramelized sugar topping is torched until it boils, melting to create a hot glaze on top of the brûlée.

Ingredient:

Jelly sheets: 9g; 8 egg yolks: 200g; Sugar: 150g; Fresh cream: 25g; Passion fruit juice: 100g

Preparation method:

Soak 9g of gelatin leaves in ice water for 15-20 minutes until softened, then place in a small bowl with 20g of cold water and microwave for 1 minute until melted into a liquid mixture. Beat all the egg yolks and sugar in a whisk until fluffy, then transfer to a bowl.

Pour the heavy cream into a mixer and whip until stiff peaks form, then transfer to a bowl. Pour the passion fruit juice into a ceramic bowl and microwave to 70°C. Combine all the above ingredients in a small bowl, mix well, then pour into a container, cover, and refrigerate for 2 hours. Afterwards, scoop the mixture into passion fruit shells, sprinkle with brown sugar, and toss over a flame until boiling. Decorate as desired.

The Thanh