A Mediterranean recipe for a savory Easter pie made with layers of puff pastry, Swiss chard, eggs, ricotta, cream and marjoram. The recipe uses frozen, thawed puff pastry sheets.
This stew uses Spanish chorizo, boneless chicken breasts, tomatoes, corn kernels, sqaush, sherry, chicken stock, onion and green or red bell peppers.
Piquillo peppers are stuffed with cheese and sauteed, then drizzled with a Spanish Sherry vinegar dressing with shallots and herbs.. The chef's wine choice is a Ribeiro Treixadura.
This Tagine With Vegetables And Olives includes onions, zucchini, garlic, peppers, potatoes, carrots, tomatoes and flavored with cumin and coriander. Cooks in under an hour.
Tender squab simmered with chicken stock, onions, garlic, saffron, cinnamon, ginger and dates.