Starters
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Prosciutto-Wrapped Grilled Plums with Gorgonzola and Rosemary
Grilled plum with a bit of crumbly Gorgonzola slightly melted on the top, wrapped up in buttery prosciutto and fastened together with a sprig of rosemary. An elegant, easy starter.
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Warm Spinach Salad with Red Grapes and Pancetta
With Italian pancetta, pine nuts, and red grapes, it's a salad fit for company.
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Cocas with Marinated Duck, Cabrales Béchamel, and Cherry-Fig Marmalade
Coca is a pizza-like flatbread common in the Catalonia region of Spain.
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Avocado-Mango Salad
This salad is inspired by cherished times I had as a child in my grandparents’ yard in Casamance, which is filled with avocado and mango trees.
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Tempra
A classic from the shores of Guinea Bissau to the Casamance river, tempra is somewhat reminiscent of a Peruvian ceviche, the major difference being that here we grill the shrimp or oysters before marinating them in the lemon mixture.
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Serrano Ham Croquettes
Croquettes are everywhere in Spain—but, too often, they are doughy and heavy. So I went in search of a better croquette. The secret? While most Spanish croquette recipes call for a flour-and-water roux, this one calls for gelatin. The difference is amazing.
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Roasted Apricot and Arugula Salad with Gorgonzola
Slightly sweet roasted apricots, creamy gorgonzola (a cow’s milk blue cheese from northern Italy), and peppery arugula create a simple but standout salad.