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The variety can seem overwhelming at first. Yet common threads and themes underlie this rich tapestry, with cues and flavors that can easily be integrated into nearly any menu.
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Regional cues: Pastas, seafoods, stuffed mushrooms, proscuitto, parmesan, romano and mozzarella cheeses Culinary techniques: Sauces, grilled, wrapped, roasted, baked, sliced, chopped, fresh Dishes: Rigatoni Abruzzi (a traditional pasta dish), Seafood Portofino, marinara, Pasta San Morino Ingredients/flavors: Olive oil, sundried tomatoes, garlic butter, capers, arugula, creamy mustard, fresh melons, herbs
Regional cues: Moussaka (eggplant casserole), pita bread, feta cheese, kalamata and black olives Culinary techniques: Baked, roasted, shaved, layered, grilled, rolled, fresh Dishes: Greek and Caesar salads, casseroles, roasted lamb sandwiches, lentil soup, grilled shrimp, pureed split peas Ingredients/flavors: Garlic, peppers, red wine vinaigrette, fresh herbs, olive oil, vinegar, greens (lettuce, arugula) |
Regional cues: Tapas, paella (mixed seafood), chorizo (sausages), gazpacho (chilled soup) Culinary techniques: Seared, dipped, stuffed, marinated, roasted Dishes: Chilled tomato soup, herbed lamb dipped in curry yogurt, saffron rice, pressed duck and cheese sandwiches Ingredients/flavors: Garlic, rosemary, mustard, citrus juices, olive oil, peas, artichokes, red peppers |
Add some Western European flair into your menu with these wonderful recipe ideas.
More articlesWestern European Cuisine - A Tapestry of Flavor>>
Turn Your Dining Room Into a Destination>>
