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A Taste of the Mediterranean:

Instructor Paul Young

 

Let's take a culinary excursion to Europe and explore the northern Mediterranean coast while sampling all the good eats available in the region. We'll start in the Cinque Terra in the Liguria region of Italy where pesto was invented. Next, we'll head to the Greek island of Santorini where we'll enjoy the ultimate sunset meze dinner of Greek classics. Lastly, we'll head to the Sants-Montjuic neighborhood in Barcelona for an evening-long tasting of small plates as we crawl from one tapas bar to another.

 

In this "deep dive" series, we'll sample a full range of Mediterranean treats as we move from country to country. You'll be introduced to the traditional flavor profiles of each region and learn the subtle differences between each cuisine. By the end of the series, you'll be able to make anything taste Italian, Spanish, or Greek.

 

Some say a tapas bar is a window into the Spanish soul and the Spanish gastronomic mentality. Popular throughout Spain, eating tapas is the preferred way to enjoy an evening meal since the heaviest meal of the day is usually served at lunch. In fact, it's a cultural tradition for groups to jump from one tapas bar to another for a full evening of snacking, sipping, and socializing. Tonight, we'll sample a wide range of small plates. The menu includes:

  • Lamb Albondigas (Meatballs) with Sofrito Sauce
  • Gambas Al Ajillo (Garlic Shrimp) and other seafood tapas
  • Pincho Datiles con Bacon (bacon-wrapped dates)
  • Gazpacho (chilled vegetable soup)

 

 

Ingredients
Lamb Albondigas
Olive oil
2 tablespoons
Green onions, minced
4 stalks
Garlic cloves, minced
6
Salt
1 teaspoon
Black pepper
1 teaspoon
Ground cinnamon
1 teaspoon
Garlic powder
2 teaspoons
Smoked paprika
2 teaspoons
Ground lamb
1 pound
Chorizo
1/4 pound
Large egg
1
Breadcrumbs
1 cup
Sofrito sauce
2 cups
Fresh parsley, chopped
For garnish
Grated Manchego cheese
For garnish
Crusty bread
For serving
Sofrito Sauce
Olive oil
1-2 tablespoons
Yellow onion, chopped
1
Garlic cloves, minced
4
Red wine
1/2 cup
Diced tomatoes
2 28-ounce cans
Roasted bell peppers, chopped
1 7-ounce jar
Vegetable base
2 teaspoons
Smoked paprika
2 teaspoons
Ground cinnamon
1 teaspoon
Agave nectar
2 tablespoons
Liquid smoke
1/2 teaspoon
Salt and pepper
To taste
Gambas Al Ajillo
Shrimp, peeled and deveined (retain tail)
1 pound
Baguette, sliced diagonally
1
Olive oil
1/4 cup, divided
Garlic cloves, chopped
6
Salt
To taste
Red pepper flakes
1 teaspoon
Dry white wine
Splash
Fresh parsley, chopped
2 tablespoons
Pincho Datiles con Bacon
Thinly sliced bacon or prosciutto
6 strips
Large dates
12
Goat cheese
3 ounces
Toothpicks soaked in water (to minimize charring)
12
Marcona almonds (optional)
12
Gazpacho
V8 juice
1 48-ounce can
Green pepper, cored, seeded, and roughly cut into chunks
1
Cucumber, peeled and roughly cut into chunks
1
Small mild onion (white or red), peeled and roughly cut into chunks
1
Garlic clove
1
Wine vinegar
2 teaspoons, plus more to taste
Whole lemon, zest and juice
1
Worcestershire sauce
1 tablespoon
Tabasco hot sauce
1 teaspoon
Fresh parsley
1/4 cup
Salt and pepper
To taste
Extra-virgin olive oil
1/2 cup, plus more to taste and for drizzling
Freshly ground black pepper
For garnish
Fresh mint leaves
For garnish
Lamb Albondigas with Sofrito Sauce
  1. Prepare a baking sheet with aluminum foil or parchment paper.
  2. Saute green onions in olive oil until soft, about 1 minute.
  3. Add garlic and saute for another minute.
  4. Transfer the green onion/garlic mixture into a large mixing bowl.
  5. Add salt, black pepper, ground cinnamon, garlic powder, and smoked paprika; mix well.
  6. Add egg, ground lamb, and chorizo; mix well.
  7. Add bread crumbs; mix well.
  8. Make the meatballs: with your hands, roll about 1 1/2 tablespoons of the seasoned meat into a ball (about 3/4 inches in diameter).
  9. Place the meatballs in rows on the prepared baking sheet so they are not touching (you should end up with 24-30 meatballs).
  10. Preheat the oven to 375 degrees F; bake for 20-25 minutes until nicely browned, flipping once halfway through.
  11. Transfer the meatballs to a large skillet, add the Sofrito sauce, and nestle the meatballs into the sauce.
  12. Cover and simmer for 10 minutes.
  13. Divide the meatballs and sauce among bowls, garnish with parsley, and top with grated Manchego cheese.
  14. Serve with lots of crusty bread to mop up the rich sauce.

 

Sofrito Sauce
  1. Saute the onions until soft and caramelized, about 10 minutes.
  2. Add the garlic and saute briefly, about 1 minute.
  3. Add the red wine and bring to a boil.
  4. Add the tomatoes, peppers, and vegetable base; stir and bring to a boil.
  5. Add the paprika, ground cinnamon, agave nectar, and liquid smoke; stir and simmer for 10 minutes.
  6. Add salt and pepper to taste.
 
Gambas Al Ajillo
  1. Defrost shrimp under cold running water, about 10 minutes.
  2. Slice the baguette diagonally about 1/2 inch thick.
  3. Brush baguette slices with olive oil on one side and spread out in a baking pan. Broil for about 2 minutes until toasted.
  4. In a large saucepan, add 2 tablespoons of olive oil. Add shrimp and cook for 1 minute, then flip and cook until curled.
  5. Remove shrimp and set aside.
  6. Add another 2 tablespoons of olive oil to the same pan. Add garlic and saute for about 1 minute.
  7. Add salt, pepper flakes, and a splash of white wine; stir and remove from heat. Taste and adjust seasoning, if needed.
  8. Return shrimp to the pan. Stir to coat the shrimp in the sauce.
  9. Top each toast slice with 1 or 2 shrimp. Garnish with parsley and serve.
  10. Optional: top toast with 1 sun-dried tomato before adding shrimp.

 

Pincho Datiles con Bacon
  1. Preheat oven to 350 degrees F.
  2. Slice the dates lengthwise and carefully remove the pit. Replace it with a small amount of goat cheese and one almond (if using). Press the edges of the dates together to seal.
  3. Cut the strips of bacon in half, and wrap each date in one piece of bacon. Poke a toothpick through the date to secure the bacon.
  4. Place on a rimmed baking dish, leaving space between each date.
  5. Bake for 15-20 minutes or until the bacon is brown and crispy, turning once halfway through.
  6. Cool for a few minutes before serving.

 

Gazpacho
  1. Combine all ingredients (except olive oil) in a blender. Blend at high speed until very smooth, at least 2 minutes.
  2. Taste and adjust seasonings.
  3. With the motor running, slowly drizzle in the olive oil.
  4. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
  5. Before serving, adjust the seasonings with more salt, pepper, and vinegar (if needed).
  6. Serve in glasses (over ice if desired), or in bowls.
  7. Top with chopped leftover veggies (optional).
  8. Drizzle extra olive oil on top of each serving.
  9. Garnish with freshly ground pepper and fresh mint leaves (optional).
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