Culinary Journey Across the Mediterranean

7/31/2019 Culinary Journey Across the Mediterranean

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A TOUR OF THE MEDITERRANEAN

Empanadillas Gallegas Mini Spanish Empanadas

Ingredients

Sofrito Spanish sofrito is a combination of garlic,onions and tomatoes cooked in olive oil that serves as a

base for many Spanish dishes. For our Empanadillas

Gallegas, we will also add peppers to the sofrito.

cup extra virgin olive oil

2 medium yellow onions, peeled and finely chopped

1 red pepper & 1 green peppers, seeded and finely chopped

2 roma tomatoes, seeded and finely chopped

2 cloves garlic, chopped

tsp. Spanish paprika

Salt

1 lb. fresh Spanish style chorizo, skin removed (You can substitute cured Spanish chorizo as well.

If you do, you would leave the skin intact, and just chop and add to your empanada filling mixture

at the same time you add the paprika and tomatoes.)

Directions

To make the sofrito, heat the olive oil in a large saucepan until hot but not smoking. Add the

onions and cook over medium low heat, covered for about 10 minutes until softened. Add the

peppers and garlic and cook for another 15-20 minutes over medium low heat, stirring frequently.

Add paprika and tomatoes and continue cooking over medium low heat for another 5 minutes.

Add salt to taste and set aside.

Add the chorizo to a pan over medium heat. Break the chorizo apart into small bits as you cook it.

Cook for about 5 minutes, until the oil has been released and the chorizo becomes brown and

starts to crisp. Let cool. Drain any excess liquid from the sofrito and then mix with chorizo in a

bowl.

Makes filling for approximately 18 empanadillas.

Alternative Flavors

Saffron Add a pinch of saffron when adding the paprika and tomatoes to the sofrito.

Italian parsley Add 1 tbsp. finely chopped Italian parsley when you add the salt to the sofrito.Madeira wine Add cup Madeira wine when you add the peppers and garlic to the sofrito.

Closing the Empanada

Put some flour onto a clean, dry surface and lay out your empanada discs. Put some warm, salt

water into a small cup. Dip your finger into the water and trace the outside edge of each disc.

This will moisten the edges and make closing the empanada easier. You can close your empanadas


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in one of three ways: repulgue (rolling the edge of the dough over on itself repeatedly along the

edge), artisanal (pinching the dough together repeatedly along the edge) or with a fork (making

small fork impressions repeatedly along the edge of the dough). To bake your empanadas, put

them in a 375 F oven. After 7 minutes, turn pan around to ensure empanadas cook evenly and

then bake another 7 minutes. Take the empanadas out of the oven and brush each one with an

egg wash mixture consisting of a beaten egg and a little bit of sugar. Bake for an additional 2-3minutes or until golden brown.


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Toasted Israeli Couscous Salad with Grilled Vegetables

Ingredients

1 zucchini, quartered lengthwise

1 yellow squash, quartered lengthwise

3 spears asparagus, trimmed6 cherry tomatoes

1 small red bell pepper, quartered and seeded

1 small yellow bell pepper, quartered and seeded

cup coarsely chopped Italian (flat leaf) parsley

2 tbsp. extra virgin olive oil

8 oz. Israeli couscous

Vegetable stock, heated

Water to cover couscous, heated

Salt and pepper to taste

Salad Dressing: cup balsamic vinegar

1 tsp. Dijon mustard

2 cloves garlic, chopped

1 cup extra virgin olive oil


Directions

In a small bowl, whisk together the vinegar, mustard and garlic. Slowly add the olive oil and whisk

until combined. Season to taste with salt and pepper. Pour half over the vegetables and let sit at

room temperature for 15 minutes.

Preheat grill. Remove the vegetables from the marinade and grill until just cooked through, about

3-5 minutes. Cut the zucchini, squash and peppers into inch pieces and cut the tomatoes in

half.

Heat the olive oil over medium high heat. Add the couscous and toast until lightly golden brown.

Cover the couscous with the hot vegetable stock and the hot water and bring to a boil. Cook until

al dente, about 8-10 minutes, and drain well. Place in a serving bowl, and add the grilled

vegetables and parsley. Toss with remaining salad dressing. Salt and pepper to taste. Serve at

room temperature.

Serves approximately 12.

Alternative Flavors

Fresh Basil Add cup basil, cut chiffonade style (stack basil leaves and roll together, then cut

crosswise into thin strips) at the same time you add the parsley.

Pine Nuts Add cup pine nuts at the same time you add the parsley.


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Chick Peas Add cup chick peas at the same time you add the parsley.


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Braciole de Pollo with Marinara Sauce

Ingredients

8 oz. thinly sliced prosciutto, cut into in wide strips

3 cups fresh bread crumbs3 cups freshly grated Parmigiano Reggiano

1 cup grated provolone

4 large eggs, beaten

cup finely chopped Italian parsley

2 bunches basil leaves

2 tablespoons chopped fresh rosemary

Zest of 6 lemons

12 boneless skinless chicken breasts

1 yellow onion, chopped

1 red pepper, seeded and chopped4 cloves garlic

8 roma tomatoes, pured

2 tbsp. Italian parsley, chopped

1 tbsp. dried oregano

1 tbsp. dried thyme

Extra virgin olive oil


Shredded parmesan for topping

Toothpicks

Directions

For the Chicken Braciole:

Preheat oven to 450 degrees. Mix ingredients for filling together.

Pound breasts between sheets of parchment paper until about inch thick. Spread filling onto

each pounded out chicken breast, roll and secure with toothpicks. Arrange chicken breasts, seam

side down, in a baking dish. Season to taste with salt and pepper and roast 35-40 minutes or until

golden.

Allow to rest for 10 minutes, remove toothpicks and serve with Marinara Sauce and Pasta of your

choice.

For the Marinara:

Cover the bottom of a large pan with just enough olive oil to coat. Heat the oil until hot but not

smoking. Add onions, peppers and garlic and cook over medium heat until translucent, about 8-


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Alternative Flavors

Honey Substitute honey for the simple syrup.

Almonds Substitute 1 lb. almonds for the pistachios.

Orange Blossom Water Add 1 tsp. orange blossom water into the syrup.

Culinary Journey Across the Mediterranean

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