OUR VEGETARIAN BLOG
Tortilla española
Serves 4 • 1 large russet potato • 1 large yellow onion • 2½ Tbs. olive oil • salt to taste • pepper to taste • 5 eggs 1. Peel the potato and cut it into small dice, about ½ inch. Peel and chop the onion. Heat the olive oil in a large skillet and sauté the potatoes…
Champiñónes a la plancha
This is one of the most popular hot tapas served in bars in Spain. It is served steaming hot in little individual casseroles with slices of crusty bread. I’ve adapted the recipe for six people: Make it in one large casserole and serve it either as part of a “tapa…
Roasted eggplant and peppers in oil (a tapa)
Serves 4 to 6 (more as a tapa). • 1 lb. eggplants (5 or 6 small) • 2 large green bell peppers • 2 large pimiento peppers • 2 Tbs. olive oil • 2 Tbs. lemon juice • 1 clove garlic, minced or pressed salt to taste • fresh-ground black pepper to taste 1. Roast the…
Stewed garbanzo beans (a tapa)
Serves 6 to 8 • 3 Tbs. olive oil • 3 cloves garlic, chopped or thinly sliced • 1 Tbs. paprika • 2 medium-sized, ripe tomatoes, puréed in blender • 1½ cups cooked garbanzo beans • 1 Tbs. red wine vinegar • salt • pepper 1. In a large, deep skillet, heat the olive oil…
Barcelona white bean salad with black olives – A tapa
Serves 6 to 8 • 1 cup dried white beans, washed • 1 large onion • 1 large green bell pepper • 2 ripe tomatoes • 2 hard-boiled eggs • 10 cured black olives • 3 Tbs. olive oil • 5 Tbs. wine vinegar • salt to taste • pepper to taste • minced garlic (optional) 1. Cook the…
Ensaladilla russa
Serves 8 to 10 • 3 large, white-skinned potatoes • 1 cup cooked peas • 1 cup cooked diced carrots • ½ cup cooked, chopped pimiento peppers • ½ cup minced onion • ¼ cup olive oil • ¼ cup wine vinegar • 1½ teaspoons . salt • pepper to taste • mayonnaise to taste •…
Onion and herb frittata
Serves 6 as a first course or as part of an antipasto. • 1 yellow onion • 1 red onion • 3 Tbs. olive oil • ½ cup chopped fresh parsley • ⅓ cup snipped chives • ¼ tsp. dried basil or 2 tsp. fresh • 6 eggs • salt and pepper to taste 1. Peel and coarsely chop the onions….
Frittata of zucchini
Serves 6 • 1½ lbs. young, firm zucchini (about 4½ cups chopped) • 1 medium onion • 3 Tbs. olive oil • 6 eggs • salt and pepper to taste • basil, crushed, to taste 1. Cut the zucchini into small dice and chop the onion. Heat the olive oil in a 10-inch skillet and add…
Pomodoro al gratine (gratinéed tomatoes)
Because it’s so light and refreshing, this is an ideal hot hors d’oeuvre for a dinner which includes a heavy pasta dish. It’s also delightful as an accompaniment to croquettes. Serves 6 • 6 medium-sized, firm tomatoes (about 2 lbs.) • 2 Tbs. olive oil • 3 Tbs. minced…
Fried mozzarella
Serves 6 • 1½ lbs. mozzarella cheese • 1⅓ cups fine, dry bread crumbs • 3 to 4 Tbs. finely minced fresh parsley • 2 eggs • salt to taste • pepper to taste • approximately 3 to 4 Tbs. flour • approximately ½ to ⅓ cup olive oil • garnish • slices of melon 1. Cut the…
Italian spinach and potato roulade
This is like a giant rolled dumpling with a spinach filling. A potato dough reminiscent of gnocchi is rolled up around the filling, then the whole thing is wrapped in cheesecloth, boiled in salted water, and served hot, in spiral-patterned slices. Serves 6 generously….
Spinach and cheese gnocchi
Serves 6 • ½ lb. spinach leaves • 9 Tbs. butter, melted • 1 cup well-drained ricotta cheese • ⅔ cup grated Parmesan cheese • 3 egg yolks, beaten • 7 Tbs. flour, and more as needed for rolling • ¾ tsp. salt • fresh-ground pepper to taste; pinch of nutmeg (optional) • ½…