Category Archives: Mediterranean cuisine

BACALAO AL PIL PIL (COD), an important dish of the Mediterranean Diet

Posted on January 24, 2008 by Alberto Roycor

INGREDIENTS FOR 4 PORTIONS 800 gr. Cod (clean and salty) 5 dl. Olive oil 4 Units Clove of garlic 1 Units Piquant (peppers) 1 teaspoon Chopped parsley HOW TO PREPARE THE PIL PIL COD – Clean the cod and cut … Continue reading →

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BAKED IN SALT FISH, one of the healthiest dishes of the Mediterranean Diet

Posted on January 21, 2008 by Alberto Roycor

INGREDIENTS FOR 4 PORTIONS 1 unit Gilt-head of 750-1000 gr. approximately 5 kg Cooking salt 12 units Potatoes 50 gr. each 1/2 l. Garlic and oil (sauce) – “all i oli” The gilt-head can be changed for a bass or … Continue reading →

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Gazpacho Andaluz, the most popular Spanish starter (and one of the icons of the Mediterranean Diet): Andalusian Gazpacho

Posted on January 19, 2008 by Alberto Roycor

INGREDIENTS FOR 4 PORTIONS 130 gr. Home made bread (from the day before) 80 gr. Green Pepper 100 gr. Cucumber 700 gr. Red tomato 2 units Cloves of garlic (medium size) 0,6 dl. Olive oil 0,3 dl. Vinegar 1 l. … Continue reading →

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A Mediterranean Diet recipe: VARIED FRIED FISH ANDALUSIAN STYLE

Posted on January 18, 2008 by Alberto Roycor

INGREDIENTS FOR 4 PORTIONS 200 gr. Red mullet 200 gr. Fresh anchovies 100 gr. Small squid 240 gr. Hakes (60 gr. each) 240 gr. Plaice (60 gr. each) 200 gr. Horse mackerel 200 gr. Sardines 1,7 l. Virgin Olive Oil … Continue reading →

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