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By January 25, 2008

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A reader recently asked me for a recipe for crumiri, classic crescent-shaped cookies from the Monferrato region in Piemonte, which are made with a combination of flour and finely ground corn meal. Very good, and they go very fast.

The Carnival and Super Bowl recipe exchange continues, and this time Lisa and Tony, our Guides to Spanish Food, have some mouthwatering tapas recipes:
Croquetas de Jamón - Ham Croquettes:
A "croqueta" is a small, lightly breaded and fried sort of fritter. They are creamy, smooth and very tasty. The best part is you can make the dough ahead of time and freeze it. Then, take the croquetas out of the freezer and pop them into the frying pan. If you like, make these with diced chicken breast instead.
Pinchos Morunos - Pork Kabobs:
These are delicious pork kabobs, marinated for a day before cooking. These are a very popular "tapa," served in many bars all over Spain. Pinchos Morunos are easy to make and great for beginning Spanish cooks.


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