Tags » 1. Antipasti (appetizers)

Brandade of Red Mullet and Fennel (Brandade de Rouget et Fenouil)

Bonifacio is the most beautiful town in Corsica, and that is where I had brandade de rouget et fenoil at the nice restaurant l’Archivolto. Brandade… 753 more words

Food

Squid with Avocado

I’m still cooking dishes from our trip to Sardinia and Corsica in September of last year. Today’s was a simple but very nice appetizer we had at… 318 more words

Food

Shrimp Croquettes (Garnalenbitterballen)

Bitterballen are popular party food in the Netherlands. They are breaded and deep fried, and usually filled with a meat ragoĆ»t. I have already blogged about those… 1,165 more words

Food

Partridge Sous-Vide with Its Own Jus, Deep Fried Salsify, and Parsley Root Puree

This is the appetizer I prepared for Christmas dinner. You could also serve it as a main course if you use a whole partridge per person. 874 more words

Food

Eggplant Charlottes (Charlottes d'Aubergines)

A charlotte is usually a dessert, where a mold is lined with bread, cake, or biscuits, and then filled with custard or fruit. In this savory version, inspired by an appetizer I had at restaurant l’Ardoise in Bastia (Corsica), it is lined with slices of eggplant and filled with eggplant as well. 546 more words

Food

Samphire and Tomato Salad (Insalata di Asparagi di Mare e Pomodori)

Samphire (also known as marsh samphire, salicornia, or sea asparagus) is a salt tolerant plant that grows near the sea. In Italy it is called… 362 more words

Food

Scallops Gratin with Almonds (Capesante gratinate con le mandorle)

Another delicious seafood antipasto at La Perla in Calasetta was scallops gratin with almonds. The nice thing about Italian cooking is that once you know the ingredients (vocabulary) and cooking techniques (grammar), you can very easily reconstruct dishes (sentences) without even having to ask for the recipe. 642 more words

Food