Rick Stein's Mediterranean Escapes by Rick Stein

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Sardines stuffed with pine nuts, currants, capers, parsley and orange zest (Sarde a beccafico)

from Rick Stein's Mediterranean Escapes Rick Stein's Mediterranean Escapes by Rick Stein
Categories: Small plates - tapas, meze; Appetizers / starters; Cooking ahead; Cooking for a crowd; Italian

Ingredients: fresh sardines; oranges; bay leaves; currants; onions; garlic; dried chilli flakes; breadcrumbs; parsley; canned anchovies; capers; pecorino cheese; pine nuts

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Notes about this book

karen850 on December 11, 2021

Great book

Notes about Recipes in this book

Pasta with aubergines, tomatoes, chilli and ricotta salata cheese (Pasta alla Norma)
- Dinovino on July 07, 2024
  
  Worth while making your own ricotta salta.Coriander instead of basil adds an interesting twist
Gnocchetti Sardi with mountain sausage ragu
- wanddini on March 28, 2013
  
  Added 2 sticks chopped celery after onion. did everything else the same using belmores italian style pork sausages. at the end added 1/2 cup frozen peas. Delicious, served with penne.
Smoky aubergine puree with garlic, tahini and lemon juice (Baba ghanoush)
- greedyrosie on August 04, 2016
  
  Nice but tahini flavour very pronounced. Could be a good thing, depending on your viewpoint
Pot-roasted chicken with sun-dried tomatoes, cinnamon and oregano
- Kitchenangel on August 12, 2014
  
  I could not live without this recipe!! Oftentimes, I will just use thighs instead if a whole chicken.
Grey mullet braised with potatoes, garlic, olive oil and lemon juice (Bianco)
- JuneHawk on September 28, 2013
  
  I used a different fish (yellow tail snapper) and it was delicious. The potatoes were amazing!
Focaccia with rosemary and rock salt
- joneshayley on May 22, 2017
  
  Very nice and simple recipe. Make sure to knead for light focaccia
Parsley, mint, bulgar wheat and tomato salad (Tabbouleh)
- Elizabeth.f on July 22, 2018
  
  Excellent tabbouleh recipe, works very well without adding water to the bulgar wheat. Will be my standard from now on
- karen850 on December 11, 2021
  
  Excellent recipe
Fried gurnard with sweet and sour red onions
- trentendnz on October 18, 2015
  
  Does not appear in the index of the book, but you can find it on P104.
Baked sliced aubergines with tomato, Taleggio and Parmesan cheese (Parmigiana di melanzana)
- embk27 on August 28, 2021
  
  The taleggio cheese in this really took it to another level - so tasty! I used this as a side to lamb shoulder but it could easily be a main by itself. The recipe calls for 1kg of aubergines - 3 aubergines was definitely enough.
Slow-cooked lamb with garlic, oregano, lemon and potatoes (Kleftiko)
- embk27 on October 30, 2020
  
  So simple and so delicious. I served with lemon olive oil peas.
Beef and macaroni pie with cinnamon, red wine and kefalotiri cheese (Pastitsio)
- HighlandCook on July 28, 2022
  
  Loved the flavours and had a Greek salad and some garlic bread on the side. I would have liked a little bit more sauce / slightly more moist meat sauce. No kefalotiri here in the Highlands so used Parmesan which worked really well.
- shane.metzke on April 06, 2022
  
  So we made it slightly more kid friendly…. No cloves or bay leaf. Made it last year and the Greek cheese was a little too challenging… grana padano was milder and worked well. Still different enough to spaghetti bol and lasagna to be interesting. 10/9/23… still yummy, maybe add some of the sauce on top of the middle pasta layer, rather than all on top… we also need a slightly bigger dish.
Spicy minced lamb flatbreads (Lahmacun)
- shane.metzke on January 02, 2022
  
  Family favourite though we use the dough from the Venice to Istanbul version. Lots of lemon, a sprinkle of salt, chilli flakes, excellent. Have also seen these as a wrap with tomato parsley and pickled red onion in a restaurant. Yoghurt sauce might go well too?
Ditali pasta with cauliflower, saffron and tomato cream sauce
- shane.metzke on January 11, 2022
  
  Used capers instead of anchovies. Added some roasted fennel too. A little pasta water to wet. Maybe some lemon rind in the pangrattato. Oven roasted the vegetables rather than fried. Cooked again in April’24. It really lovely with the cauliflower cooking down to a similar texture as the pasta… didn’t have cream so just used milk… only comment again is that it needs wetting through the cook.

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Reviews about this book

ISBN 10 0563493666
ISBN 13 9780563493662
Linked ISBNs
- 9781446415573 eBook (United Kingdom) 1/31/2012
Published Aug 02 2007
Format Hardcover
Page Count 216
Language English
Countries United Kingdom
Publisher Ebury
Imprint BBC Books

Publishers Text

Published to accompany Rick Stein's new five-part television series for BBC2, this new book starts where French Odyssey left off - at the mouth of the Rhone in the port of Marseilles. Reluctantly abandoning his idyllic canal boat, the Anjodi, Rick takes to the public ferry system which plies between the islands and coastlines of the Mediterranean. The book contains over 100 recipes divided by types of ingredient or types of dish - from mezze and tapas to calamari and couscous. Although Mediterranean food is always considered to be very healthy, by virtue of its ingredients, Rick will not shy from luxurious ice creams and sticky pastries and the book will also include basic recipes, accompaniments and sauces. He introduces the book with a diary of his gastronomic journey, recounting the many interesting characters and interesting dishes he discovered en route. Mediterranean food is first and foremost the simple cooking of simple ingredients so it translates extremely well into everyday dishes that cooks of all levels will enjoy making, and above all, eating.

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Rick Stein's Mediterranean Escapes by Rick Stein

from Rick Stein's Mediterranean Escapes Rick Stein's Mediterranean Escapes by Rick Stein

Notes about this book

karen850 on December 11, 2021

Notes about Recipes in this book

Dinovino on July 07, 2024

wanddini on March 28, 2013

greedyrosie on August 04, 2016

Kitchenangel on August 12, 2014

JuneHawk on September 28, 2013

joneshayley on May 22, 2017

Elizabeth.f on July 22, 2018

karen850 on December 11, 2021

trentendnz on October 18, 2015

embk27 on August 28, 2021

embk27 on October 30, 2020

HighlandCook on July 28, 2022

shane.metzke on April 06, 2022

shane.metzke on January 02, 2022

shane.metzke on January 11, 2022

Reviews about this book

Publishers Text

Other cookbooks by this author

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