Peppers—the true star of this simple but luxurious Peperonata recipe—may be a New World vegetable, but to me they are quintessentially Italian. They feature prominently in the cuisine of southern Italy, including Calabria, Puglia, and Abruzzo where my family is from. I love walking by a trattoria at lunchtime, hearing the clatter of plates and silverware, and catching the pungent perfume of peppers in the breeze.

This is a fairly traditional recipe, with the (optional) addition of fennel for added sweetness and texture. What I love best is how versatile Peperonata is. Scoop onto bruschetta or toss it with pasta. It’s a perfect partner for roasts of any kind, or for grilled fish or steak. Enjoy it as a pizza topping, or stir into scrambled eggs. Just to name a few ideas!

Plus, peperonata keeps well in the fridge and its flavor improves as it sits. Make it ahead of time—you’ll thank yourself later!

What is in Peperonata? 

While sweet peppers are the star of this show, there are a few crucial supporting roles as well. Here’s what you need to make this peperonata recipe:

• Extra virgin olive oil: Stewing the peppers in olive oil mellows their assertiveness and coaxes out their sweetness. Be sure to use a good quality medium-bodied oil, such as our Nocellara.
• Yellow onion and garlic: Enhances the sweet and savory flavor of peperonata.
• Fennel: This crunchy anise-flavored vegetable isn’t traditional in peperonata, but it provides texture and an appealing sweetness so I almost always include it. I like to cut the fennel bulb into medium dice, but you can slice it thinly if you prefer.
• Sweet peppers: You can stick with classic red bell peppers or add some color by including yellow and orange in the mix. The most important detail is to make sure the peppers are ripe rather than watery. They should feel heavy for their size with no soft spots. 
• Capers: This powerhouse ingredient helps to punch up the flavor, adding a briny kick. You can use either capers in brine or salt-packed capers, but if you’re using salt-packed, be sure to rinse them well.
• Tomato sauce: A cup of tomato sauce brings the peperonata together. I use the simple sauce recipe from my Pasta al Pomodoro.
• Balsamic vinegar: A splash at the end of cooking really brings out the sweetness of the vegetables. You can use regular balsamic or white balsamic. Just be sure it’s good quality—find our tips for picking the best balsamic vinegar in our Balsamic Reduction guide.
• Fresh basil and mint: Like balsamic vinegar, these fresh herbs add a bright finish, as well as a splash of color. 

How to Make Peperonata 

A proper peperonata recipe should be mellow, savory, and sweet. It only takes a few steps to achieve. Give the vegetables the time they need to stew gently in olive oil—about 30 minutes—to bring out their natural sweetness.

Prep and Soften the Vegetables

• Prep your vegetables. Remove the stem from 2 pounds of sweet bell peppers. Cut them in half lengthwise and remove the seeds and any pithy white parts. Cut the peppers lengthwise into thinnish slices—slightly thinner than 1/2 inch. Slice the ends off 1 yellow onion and cut it in half lengthwise. Cut each half crosswise into thin half-moon slices. Slice off the stalks from the fennel bulb and cut the bulb into quarters. Cut the quarters into dice or thin slices. Lightly crush and peel 2 garlic cloves. 
• Soften the vegetables. Pour in about 1/4 cup olive oil into a cold skillet. Add the peppers, onions, fennel, and garlic and turn on the heat to medium. Stir to coat the vegetables with the oil. Let the vegetables heat up slowly, until they are simmering gently—about 10 minutes. Season with a pinch of salt and simmer for another 10 minutes, until the vegetables have softened. Reduce the heat to medium-low if necessary to prevent the onions or peppers from scorching.

Stew the Peppers

• Add 1 cup tomato sauce and 1 tablespoon of capers. Stir to incorporate them into the peperonata, and cook for about 10 minutes, until the sauce is reduced, and all the vegetables are silky and tender.
• Season. Crank up the heat to medium-high and add 2 tablespoons balsamic vinegar. Let it simmer for a minute; then lower the heat and cook gently for another 2 to 3 minutes. Remove the pan from the heat. 
• Finish and serve. Tear or coarsely chop 1/4 cup of fresh basil and mint leaves and stir them into the peperonata. Let the stew sit for about 10 minutes before serving to give the flavors a chance to come together. You can even leave the peperonata on the stovetop a couple of hours before serving; or make it ahead and refrigerate it. Bring it to room temperature before serving, or gently heat it on the stovetop if you prefer.

What to Serve with Peperonata 

This peperonata recipe is so versatile, that you’re really only limited by your imagination. Here are some of my favorite ways to enjoy it:

• With fish: Try it with Pesto Salmon with a Breadcrumb Crust, Shrimp Scampi, or Baked Fish with Garlic and Basil.
• With meat: Beef Tagliata, Pan-Seared Lamb Chops, and more. 
• With eggs: Fried eggs, frittatas, or this potato omelet.
• Topping for bruschetta or crostini. Chop the peperonata into confetti-sized dice and spoon it on top of grilled bread or crostini. Drizzle with good olive oil.
• Pizza. This is one of my favorite toppings for homemade pizza; it goes perfectly with oozy mozzarella cheese.
• Pasta. Skip the ragù and toss hot cooked pasta with peperonata! Spoon chopped peperonata over the pasta, add some freshly grated Parmigiano cheese and a splash of cooking water to loosen things up a bit, and toss well. This preparation goes especially well with short, sturdy pasta shapes, such as paccheri or rigatoni.

More Sweet Pepper Recipes

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Bell Pepper Salad with Mini Sweet Peppers

Entree

Italian Stuffed Peppers

Italian

Giardiniera (Italian Pickled Vegetables)

Vegetarian

Vegetarian Stuffed Peppers with Basil Vinaigrette

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Peperonata

It takes just three steps and about 30 minutes to make this luxurious peperonata. It makes an easy weeknight side dish but be prepared for it to steal the show!

Course Side

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 150.1kcal

Author Domenica Marchetti

Ingredients

• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 medium yellow onion, thinly sliced
• 1 fennel bulb, quartered and thinly sliced
• 2 pounds sweet ripe bell peppers (about 6), thinly sliced (red or a mix of red, yellow, and orange)
• 2 garlic cloves, lightly crushed and peeled
• Kosher salt
• 1 cup tomato sauce (preferably homemade)
• 1 tablespoon capers, rinsed and patted dry
• 2 tablespoons balsamic vinegar or white balsamic vinegar
• 1/4 cup torn fresh basil and mint leaves

Instructions

• Gently cook the vegetables. Pour the oil into a large skillet or heavy-bottomed sauté pan. Add the onion, fennel, peppers, and garlic and turn the heat on to medium. Stir to coat the vegetables with the oil and sauté for 10 minutes, tossing often to prevent burning. Season with 1 teaspoon salt and cover partially. Cook for another 10 to 15 minutes, stirring frequently, until the vegetables have softened but still have a bit of firmness to them.
• Add the tomatoes and capers. Stir in the tomato sauce and sprinkle in the capers. Cook, uncovered, for about 10 minutes, until the sauce is reduced, and the vegetables are nicely coated, tender, and shiny.
• Finish. Raise the heat to medium-high and stir in the balsamic vinegar. Cook at a lively simmer for 1 minute; then lower the heat to medium-low and cook another couple of minutes. Taste and add more salt if needed. Remove from the heat and stir in the basil and mint. Let the peperonata sit for about 10 minutes. Discard out the garlic, then finish with a drizzle of olive oil.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.

Nutrition

Calories: 150.1kcal | Carbohydrates: 16.3g | Protein: 2.8g | Fat: 9.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.6g | Sodium: 257.9mg | Potassium: 636.1mg | Fiber: 5.4g | Sugar: 10.1g | Vitamin A: 5018.1IU | Vitamin C: 203mg | Calcium: 43.8mg | Iron: 1.5mg

The post Peperonata (Stewed Peppers with Balsamic, Basil, and Mint) appeared first on The Mediterranean Dish.

Nothing signifies fall quite like the piles of funny-shaped squashes on display at the farmer’s market. One of my favorites is the ridged, green acorn squash. With its mild, nutty flavor and a beautiful golden-hued flesh, you can transform it into dozens of delicious dishes, from this decadently creamy (yet vegan) Acorn Squash Soup, to Stuffed Squash, Mediterranean-Style Bean Dip, and more.

This homey pureed soup is perfect for a brisk autumn or winter evening. While the internet is littered with squash soup recipes, I think this one stands out.

Combining sweet roasted acorn squash with Ras el Hanout, a North African blend of warming spices like cinnamon, cloves, and coriander, gives this soup a uniquely cozy flavor unlike others I’ve tried. Plus, this vegan soup freezes beautifully. You may want to make a big batch to have on hand for the chilly nights to come!

What is in Roasted Acorn Squash Soup? 

Acorn squash is available from late summer through the winter–look for the acorn-shaped variety with a tough green and orange skin. 

• Acorn squash: With its golden-yellow flesh and earthy flavor, acorn squash is a fall favorite. Roasting it heightens its sweetness.
• Extra virgin olive oil: A few tablespoons of extra virgin olive oil are used to sauté the onions and garlic and bring out their aromatic notes. Try one of these high-quality options from our shop.
• Onion and garlic: Any good soup starts with a base of aromatic vegetables, adding both pungent flavor and aroma.
• Salt enhances the flavor of all the ingredients. Be sure to season the soup just before serving with an extra pinch if necessary.
• Ras el Hanout: This fragrant North African spice blend combines sweet, savory, and spicy notes that give this acorn squash soup recipe a bolder flavor.
  • READ MORE: Ras el Hanout: The “Top Shelf” Spice You Want In Your Pantry
  • TRY IT: Find our signature blend at our spice shop. 
• Turmeric: An earthy, slightly bitter spice, turmeric is a key ingredient in many curry powders. Here we are using a small amount primarily to lend the soup a golden hue.
• Vegetable broth: While using water is fine, a homemade vegetable broth will give this soup more depth. Chicken stock, broth, or water also works well if you prefer.
• Fresh ginger: Stirred into the soup just before serving, ginger perks up the soup and gives it a fresh peppery note.
• Toasted walnuts: Adds nutty crunch for variety. If you avoid nuts, toasted pepitas are also delicious. 
• Parsley: Used as a garnish, parsley adds a citrusy fresh flavor that contrasts with the warm flavors in the soup.

How to Make this Acorn Squash Soup Recipe

This flavorful acorn squash soup requires three easy steps: roast, simmer, and blend. You have two options for prepping the squash. The quick way is to slice it in half, which also cuts the roasting time by about half. If you don’t want to fuss with slicing the raw squash, though, you can roast it whole.

Option 1: Slice the Squash, then Roast (Quicker)

• Roast the squash. Preheat the oven to 400°F. Use a sharp knife to carefully halve 2 acorn squash from top to bottom. Scoop out the pulp and seeds, then coat with 1 tablespoon of the olive oil. Place the squash halves on a rimmed baking sheet with the cut side down. Roast in the hot oven until they are very tender, about 40 minutes. Set aside to cool. 
• Prepare the squash for soup: When cool enough to handle, use a soup spoon to scoop out the flesh, discarding the skin.

Option 2: Whole-Roast the Squash (Easier)

• Roast the squash: Preheat the oven to 400°F. Place 2 whole acorn squash on a rimmed baking sheet and roast, turning once or twice, until very tender when pierced with the tip of a paring knife, about 1 hour and 15 minutes.
• Prepare squash for soup: When cool enough to handle, halve each squash lengthwise. With a soup spoon, scoop out seeds and stringy bits; peel off skin and discard. Slice the flesh into large pieces. 

Make the Soup

• Sauté the aromatics: Heat 3 tablespoons olive oil over medium-low heat in a large saucepan. Add 1 finely chopped yellow onion and cook, stirring occasionally, until softened and beginning to brown, about 15 minutes. Stir in 4 minced garlic cloves, 1 teaspoon Ras el Hanout, 1/2 teaspoon turmeric, and 2 teaspoons sea salt. Cook, stirring, until fragrant, about one minute more.
• Simmer the soup: Add the roasted squash and 4 cups vegetable broth or water; bring to a simmer and cook, stirring to incorporate squash, about 10 minutes.
• Blend. Use an immersion blender to puree the soup until smooth. Or, if you prefer a completely pureed texture, puree soup in a blender in two batches. Be sure to remove the steam vent from the blender, fill only 3/4 of the way, and cover with a towel while blending.
• Add the ginger and season to your taste: Stir in 1 teaspoon zested fresh ginger, taste, and add more salt to your liking. 
• Garnish and serve: Divide the soup among bowls. Finish with a drizzle of olive oil, top with toasted walnuts and chopped parsley, and serve.

Ways to Mix it Up 

Here are some ways to make this acorn squash recipe your own: 

• Use another variety of winter squash: While I like the mild flavor of acorn squash, commonly available squash varieties like butternut and delicata would also be delicious. You could even use frozen pureed squash in a pinch.
• Change the seasoning: If you don’t have Ras el Hanout, use a mix of ground cumin and coriander to add spicy warmth. Freshly ground black or white pepper can stand in for the fresh ginger. Don’t skip the aromatics, though: Onions and garlic give this soup depth!

What to Serve with Acorn Squash Soup 

For a weeknight vegetarian dinner, serve bowls of this tummy-warming soup with our hearty and healthy Kale Salad, studded with Pistachios and salty Parmesan cheese.

Our homemade Pita Bread is the perfect accompaniment, not to mention a great tool for scooping up the last few bites. If there’s still room for more, a plate of our Perfect Tahini Chocolate Chip Cookies would be a sweet finish.

Cozy Winter Squash Recipes

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Acorn Squash Stuffed with Tomatoes, Spinach, and Goat Cheese

Vegan

Creamy Roasted Butternut Squash Soup With Tahini and Hazelnut

Sides and Small Plates

Mediterranean Style Stuffed Acorn Squash Recipe

Italian

Butternut Squash Risotto

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Acorn Squash Soup

Vegan and yet creamy, gluten free and yet satisfying, this decadent soup is loaded with cozy comfort thanks to spicy fresh ginger and warming ras el hanout. Slicing the squash raw will speed things up, but if you'd prefer an easier method you can roast it whole (see notes). Just give yourself an extra half hour or so.

Course Soup

Cuisine American/Mediterranean

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 to 6

Calories 258kcal

Author Abigail Chipley

Ingredients

• 2 medium acorn squash (about 3 pounds)
• 3 tablespoons extra virgin olive oil, divided, plus more for garnish
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon Ras el Hanout
• 1/2 teaspoon turmeric
• 2 teaspoons sea salt, plus more to taste
• 4-5 cups vegetable broth or water
• 1 teaspoon zested fresh ginger (from about a 1-inch piece)
• Roughly chopped toasted walnuts, for garnish (optional)
• 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions

• Get ready: Preheat the oven to 400°F.
• Roast the squash. Use a sharp knife to carefully halve the squash from top to bottom. Scoop out the pulp and seeds, then coat with 1 tablespoon of the olive oil. Place the squash halves on a rimmed baking sheet with the cut side down. Roast in the hot oven until they are very tender, about 40 minutes. Set aside to cool.
• Prepare the squash for soup: When cool enough to handle, use a soup spoon to scoop out the flesh, discarding the skin.
• Sauté the aromatics: Heat the olive oil over in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 15 minutes. Stir in the garlic, Ras el Hanout, turmeric, and salt. Cook, stirring until fragrant, about one minute more.
• Simmer the soup: Add the squash and vegetable broth or water. Bring to a simmer and cook, stirring to incorporate squash, about 10 minutes. Use an immersion blender to puree soup until smooth. Or, if you prefer a completely pureed texture, puree soup in a blender in two batches. Be sure to only fill the blender 3/4 of the way, remove the steam vent, and cover with a towel while blending.
• Finish and serve: Stir in the ginger, taste, and season with more salt if you’d like. Divide the soup among bowls and top with a drizzle of olive oil. Finish with the toasted walnuts and parsley.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and ras el hanout used in this recipe.
• To toast the walnuts: Swirl the chopped walnuts in a dry pan over medium-low heat until fragrant.  
• If you don’t have a sharp enough knife (or you’d rather not bother with slicing raw acorn squash in half): Simply roast the squash whole! Place the whole squashes on a rimmed baking sheet and roast at 400°F, turning once or twice, until they are very tender when pierced with the tip of a paring knife, about 1 hour and 15 minutes in total.
• Storage: Transfer to sealable containers and refrigerate for up to 1 week, or freeze for up to 6 months (always leave room at the top of your containers for expansion). Defrost in your refrigerator overnight.

Nutrition

Calories: 258kcal | Carbohydrates: 30.9g | Protein: 3.5g | Fat: 15.6g | Saturated Fat: 2g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 8.4g | Sodium: 2113.6mg | Potassium: 868mg | Fiber: 4.7g | Sugar: 3.5g | Vitamin A: 1618.1IU | Vitamin C: 31.9mg | Calcium: 104.6mg | Iron: 2.4mg

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All-natural blend of warming spices including turmeric, allspice, cumin, ginger, and more. 

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The post Acorn Squash Soup with Turmeric and Ginger appeared first on The Mediterranean Dish.

I love simple tricks that spruce up a meal. It can be as simple as finishing with sea salt flakes, or even just using an ingredient in a new color to bring an element of surprise to dinnertime. (Rainbow Carrots are automatically fancier, for example!) Roasted grapes are one of those tricks for me. Not only do these soft and sweet bursts of flavor impress, but they’re effortless and just plain delicious. 

Cooking grapes may be a little unexpected, but we roast all kinds of other fruits. We bake pears with sweet potatoes for a sweet-savory holiday side, or load apples with warming spices for an easy and cozy dessert. Why not grapes?

Raw grapes are a snappy and refreshing snack, but when roasted, they transform into an elegant and elevated treat. Roasting caramelizes the grapes, concentrating their flavor and creating a jammy texture.

Roasted grapes are also versatile. My favorite way to serve them is as a snack or appetizer with creamy burrata and toast. They also make an easy appetizer, add sweetness to salads and grilled meats, garnish a dessert, and revitalize leftovers.

Like Quick Roasting Tomatoes, this simple technique is also a great way to salvage grapes that are a little past their prime. If they’re no longer crisp enough for snacking, I throw them in a roasting pan and watch them transform into jammy gems of sweet-tart goodness.

Ingredients for Roasted Grapes

While you could just roast grapes on their own to a delicious effect, I like to add herbs, olive oil, and vinegar for a boost of flavor. Here’s what you need:

• Seedless table grapes: I like the balance between sweet and tart that red grapes have, but you can use green, red, black, or a mix.
• Extra virgin olive oil: Olive oil adds richness and prevents the grapes from sticking to the pan. Use a high-quality extra virgin variety for the best flavor. 
• Sherry vinegar: A splash of sherry vinegar adds acidity to balance the sweetness of the roasted grapes, as well as complexity. Sherry vinegar has extra depth with a caramel, vanilla flavor.
• Salt and pepper: Enhances the flavor of the grapes.
• Fresh thyme: Thyme perfumes the grapes with its herbaceous, aromatic flavor. You can substitute with fresh rosemary sprigs or sage leaves.

How to Make Roasted Grapes

I don’t even bother with a bowl. Simply combine everything right in the pan while the oven preheats. After 25 minutes of roasting, the grapes typically burst and will just begin to char. Here’s how to make them:

• Get ready: Preheat the oven to 425°F.
• Season the grapes: Add 3 cups (about 1 pound) of grapes to a baking sheet and toss with 1 1/2 tablespoons olive oil, 1 1/2 tablespoons vinegar, 1/4 teaspoon salt, and a good grind of black pepper. Add a few sprigs of thyme.
• Roast: Bake in the hot oven for 20 minutes, or until the grapes start to burst and char in places. Serve as a side, on toast, with cheese—see more ideas below.

Ways to Mix it Up 

Depending on your taste and how you’ll serve them, there are countless ways to flavor roasted grapes. You can adapt this recipe using whatever grapes you have on hand, your favorite vinegar, adding extra sweetness, or changing out the herbs.

• Use different grapes. You can roast green, red, or black grapes or a mix of all three. Concord grapes are also good for roasting.
• Try different herbs. A few sprigs of fresh thyme or rosemary, or a few leaves of fresh sage all pair well with grapes. You can try 1 teaspoon of fennel seed or anise. You can substitute fresh herbs with one teaspoon of dried rosemary, thyme, or herbes de Provence.
• Use a different vinegar. Try Balsamic vinegar (rich, complex caramel flavor), red wine vinegar (warm fruity flavor), or white wine vinegar (bright, light flavor). You could also substitute the vinegar for lemon or orange juice, or finish with a drizzle of Balsamic Glaze.
• Add more sweetness. If you plan on using roasted grapes on a dessert, or you prefer them a little sweeter, add a tablespoon of sugar, brown sugar, or maple syrup.
• Add nuts. After roasting, add chopped toasted walnuts, pecans, or pine nuts for a nutty crunch.

How to Use Roasted Grapes

Roasted grapes are a versatile addition to any course from savory to sweet, or a delicious snack in their own right. Here are some of my favorite ways to use roasted grapes:

• With burrata or on a cheese plate: My favorite and easiest way to use roasted grapes is alongside a ball of creamy burrata and some crackers or croûtes. Make sure to spoon the juices from the roasting pan over the burrata for extra flavor. You can also add them to a Cheese Board. For a fancier presentation, leave the grapes on the vine when you roast them.
• On ricotta toast: Roasted grapes served on top of whipped ricotta spread over crusty bread make a sweet and savory, creamy and crunchy, snack. Ricotta toasts with roasted grapes are an easy but impressive appetizer I love to put together for guests.
• In a salad: Roasted grapes add a pop of sweetness to salads. I love how they pair with peppery arugula. I made a salad with arugula, mozzarella, pine nuts, and roasted grapes, and dressed the salad with the pan drippings. You can add them to your favorite salad recipe, replacing or in addition to the fruit already called for. Try adding roasted grapes to this Celery Salad or extend the season of this Summer Berry Salad by replacing the berries with roasted grapes.
• With roasted or grilled meat: Serve roasted grapes as a condiment for roasted meat, like chicken, pork, lamb, beef, or even a steak. Add a spoonful of roasted grapes to servings of Garlic Herb-Crusted Rack of Lamb or try the magical combination of grapes and Dijon mustard with this Skillet Garlic Dijon Chicken.
• With roasted vegetables: You can add the grapes to roast alongside veggies or add them to spruce up leftover vegetables from earlier in the week. I especially love them with Roasted Cauliflower or Roasted Fennel.
• On dessert: Serve roasted grapes with dessert, like ice cream or frozen yogurt, or on the side of a slice of cake, like this Yogurt Cake.

Add Roasted Grapes to These Recipes

Appetizer and Mezze

How to Make the BEST Cheese Board: A Complete Guide

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Ricotta Toast with 6 Easy Ways to Top It

Dips and Condiments

Homemade Labneh

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Roasted Grapes

This simple roasted grapes recipe is an easy way to add restaurant-style flair to toasts, appetizers, roast meats, and beyond. And feel free to swap out the flavors: add a clove of garlic, sub in rosemary or sage in place of thyme–the list goes on.

Course Side

Cuisine Mediterranean

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 (as a side or garnish)

Calories 125.6kcal

Author Mark Beahm

Ingredients

• 3 cups about 1 pound seedless table grapes
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons sherry vinegar
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• A few sprigs fresh thyme

Instructions

• Get ready: Preheat the oven to 425°F.
• Season the grapes: Add the grapes to a baking sheet and toss with the olive oil, vinegar, salt, and a good grind of black pepper. Add the thyme sprigs.
• Bake: Bake for 20 minutes, or until the grapes start to burst and char in places.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.

Nutrition

Calories: 125.6kcal | Carbohydrates: 20.5g | Protein: 0.8g | Fat: 5.4g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.8g | Sodium: 148.2mg | Potassium: 218.6mg | Fiber: 1g | Sugar: 17.6g | Vitamin A: 74.7IU | Vitamin C: 3.7mg | Calcium: 11.8mg | Iron: 0.5mg

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The post Roasted Grapes with Sherry and Thyme appeared first on The Mediterranean Dish.

When I first arrived in Barcelona years ago, I lived in a homestay with an elderly couple, Maria and Josep. Each night, Maria would cook us a three-course dinner. She had a rotation of dishes she’d cooked for decades, her hands working by muscle memory: Stuffed Tomatoes or eggplant, orange duck, and these albóndigas (Spanish meatballs).

These meals quickly became a comfort food for me as I adjusted to life in the Mediterranean. I often watched or helped her cook so I could learn how to make them on my own. The meatballs in particular have been my favorite since leaving their apartment. Together with Maria’s sauce, they’re unctuous, savory, and comforting. As a university student, I’d make a large batch to eat after class with steamed Brown Rice throughout the week.

The albóndigas are simply seasoned with garlic, onion, and parsley, but because of the milk-soaked bread, they’re soft and tender. Meatballs are served with a tomato sauce in many parts of Spain. In Catalonia, they simmer in a rich sauce made with chicken stock that’s thickened with picada, a Catalan paste made with fresh parsley, aromatic saffron, and toasted almonds.

Albóndigas (Spanish Meatball) Ingredients

These meatballs have comforting Spanish flavors from easy-to-find ingredients and an aromatic boost from saffron, garlic, and parsley. Here’s what you’ll need:

For the Meatballs

• Bread: Soaking bread in milk, called a panade, adds lots of moisture to the meatballs and a lighter texture. Historically, it also helped expensive meat go further.
• Milk: Softens the bread to make the panade. I use whole milk, but 2% will also work.
• Ground beef: I use 85% to 90% lean beef. The panade prevents tough meatballs even when using leaner beef.
• Onion: I grate the onion through the largest holes on a box grater over a bowl or plate. The small pieces prevent the meatballs from falling apart like larger pieces of onion would. I add everything, the grated onion, pulp, and juice.
• Garlic: Adds a sweet and aromatic flavor to the meatballs.
• Egg: Helps bind the meatball mixture together.
• Parsley: Flat leaf parsley adds a fresh, herbaceous flavor.
• Olive oil: I use olive oil to brown the meatballs and prevent them from sticking to the pan. After browning the meatballs I drain some of the oil and use the rest for the sauce.
  • RECOMMENDED FOR THIS RECIPE: Peppery Spanish Hojiblanca
• All purpose flour: The meatball mixture is soft and can stick to the pan. I prefer to coat the meatballs with flour before browning them to prevent them from sticking. The flour also helps thicken the sauce.
• Salt and pepper: Enhance the flavor.

For the Sauce

• Onion, garlic, and tomato: Together they make a sofrito, the aromatic base of the sauce.
• White wine: Dry white wine adds acidity and complexity to the sauce. To make it alcohol-free, substitute with more chicken stock.
• Chicken stock: Adds richness and flavor in the sauce. You can make your own or use a low-sodium store bought option. 
• Parsley, almonds, and saffron: These are finely chopped in a food processor to form the picada, a Catalan flavor-enhancer and sauce thickener.
• Salt and pepper: Bring out the flavors in the sauce.

What is a Picada?

Picada is a traditional Catalan technique for flavoring and thickening a sauce or stew. While it can be made from other ingredients, it’s usually a blend of almonds, parsley, saffron, and garlic that’s ground in a mortar and pestle.

I usually skip the mortar and pestle and pulse everything in a food processor until they’re very finely chopped. In this recipe, I skipped the garlic because I added the garlic to the sofrito instead.

I was surprised the first time I tried the technique how nicely it thickened the sauce. Because it’s added at the end of cooking, the parsley doesn’t lose its fresh, green flavor. In most recipes, I steep the saffron in hot water or broth to extract the most flavor, but using it in the picada adds a more subtle bitterness and complexity to the sauce.

How to Make Albóndigas (Spanish Meatballs)

These meatballs take just over an hour and cook in one pan on the stovetop. Brown the meatballs and set them on a paper towel-lined plate to drain while you make the flavorful sauce in the same pan. Here’s how to make them:

Make the Albóndigas (Spanish Meatballs)

• Soak the bread. Tear 3 slices of white bread into small pieces and add them to a large mixing bowl. Pour 1/2 cup milk over the bread and let it soak for 5 minutes, then give the mixture a stir to form a paste.
• Meanwhile, prep the aromatics. Grate 1 yellow onion into a shallow bowl to reserve its juice. Mince 2 garlic cloves. Ready yourself 1/4 cup chopped parsley.
• Make the meatball mixture. To the bowl with the bread mixture, add the onion and its juice, garlic, parsley, 1 1/2 pounds ground beef, and 1 large egg. Season with 1 teaspoon kosher salt and a generous grind of black pepper. Gently mix by hand until everything is combined. The mixture will be soft.
• Roll the meatballs. Portion the meatballs with a 1-ounce cookie scoop, or 2 tablespoons. Roll them in the palms of your hands to shape them into balls about the size of a golf ball. Place each meatball on a baking sheet and repeat with the remaining mixture, making about 28 meatballs.
• Sprinkle the flour over the meatballs and roll them to coat. This helps prevent them from sticking and falling apart while frying. Set them in your refrigerator while you prepare the remaining ingredients. 

Sear, then Simmer

• Get the sauce aromatics ready. Finely chop 1 yellow onion. Mince 4 garlic cloves. Ready yourself 1/4 cup fresh parsley. 
• Fry the meatballs. Heat 1/4 cup olive oil in a large skillet over medium-high. Line a large plate with paper towels and set near your stove. Once the oil is hot, add half the meatballs and cook, turning occasionally, until browned all over, about 10 minutes. Drain the seared meatballs on the paper towel-lined plate. Repeat with the remaining meatballs.
• Drain the pan. Carefully discard all but 2 tablespoons of the fat from the pan. Keep any browned bits stuck to the pan to add flavor to the sauce, but remove any larger black pieces. Return the pan to medium-high heat.
• Make the sofrito. Add the onions and sauté until softened and beginning to caramelize, about 5 minutes. Add the garlic and sauté just until softened, about 1 minute. Pour in 1 cup canned crushed tomatoes and season with 1/2 teaspoon salt. Cook until the tomato reduces and the pan is almost dry, about 5 minutes.
• While the tomato reduces, make the picada. Pulse the parsley, 1 tablespoon roasted unsalted almonds, and a pinch of saffron in a food processor with the blade attachment until very finely chopped, but not quite a paste.
• Finish the sauce. Pour 1/2 cup white wine and 1 cup chicken stock into the sofrito and stir to combine. Nestle in the meatballs in a single layer. Sprinkle the picada into the sauce and gently swirl the pan to mix slightly. Reduce the heat to medium and let the meatballs simmer in the sauce as it thickens for 5 to 10 minutes.
• Serve. Serve meatballs as a tapa with crusty bread for soaking up the sauce, or over steamed rice for a more substantial meal.

What to Serve with Spanish Meatballs

When serving the albóndigas as a tapa, I always have bread or Pan con Tomate on the side to mop up the sauce. A cold glass of Sangria or Tinto de Verano is an extra special touch if I’m having friends over.

As a meal, Spanish meatballs are usually served over rice. I prefer Brown Rice, but sometimes I make Saffron Rice for a treat. A simple side salad, like this Lemon Parmesan Lettuce Salad, makes an easy and refreshing starter.

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Albóndigas (Spanish Meatballs)

These juicy Spanish meatballs are first seared to develop their flavor, then finished in an aromatic white wine and saffron broth. Serve tapa-style with more small bites to share (perhaps with cold glasses of White Sangria), or make into a meal with rice or your favorite grain.

Course Appetizer, Entree

Cuisine Spanish

Diet Low Lactose

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 as a tapa, 4 as a main

Calories 401.8kcal

Author Mark Beahm

Ingredients

For the Spanish Meatballs

• 3 slices white bread (about 2 ounces), crusts removed
• 1/2 cup milk
• 1 1/2 pounds ground beef (85% to 90% lean preferred)
• 1 yellow onion, grated
• 2 garlic cloves, minced
• 1 large egg
• 1/4 cup chopped fresh parsley
• 1 teaspoon kosher salt
• Freshly ground black pepper
• All purpose flour, for coating
• 1/4 cup extra virgin olive oil

For the Catalan-Style Saffron Sauce

• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 cup canned crushed tomatoes or grated fresh tomatoes
• 1/2 teaspoon salt
• 1/4 cup fresh parsley
• 1 tablespoon roasted unsalted almonds (about 10 to 12)
• 1 pinch saffron (12 to 15 threads)
• 1/2 cup white wine
• 1 cup chicken stock

Instructions

• Soak the bread. Tear the bread into small pieces into a large mixing bowl. Pour the milk over the bread and let it soak for 5 minutes, then give the mixture a stir to form a paste.
• Make the meatball mixture. To the bowl with the bread mixture, add the beef, onion and its juice, garlic, egg, parsley, salt, and a generous grind of black pepper. Gently mix by hand until everything is combined. The mixture will be soft.
• Roll the meatballs. Portion the meatballs with a 1-ounce cookie scoop, or 2 tablespoons. Roll them in the palms of your hands to shape them into balls about the size of a golf ball. Place each meatball on a baking sheet and repeat with the remaining mixture, making about 28 meatballs.
• Sprinkle the flour over the meatballs and roll them to coat. This helps prevent them from sticking and falling apart while frying.
• Fry the meatballs. Heat the olive oil in a large skillet over medium-high heat. Line a large plate with paper towels and set near your stove. Once the oil is hot, add half the meatballs and cook, turning occasionally, until browned all over, about 10 minutes. Drain the seared meatballs on the paper towel-lined plate. Repeat with the remaining meatballs.
• Drain the pan. Carefully discard all but 2 tablespoons of the fat from the pan. Keep any browned bits stuck to the pan to add flavor to the sauce, but remove any larger black pieces. Return the pan to medium-high heat.
• Make the sofrito. Add the onions and sauté until softened and beginning to caramelize, about 5 minutes. Add the garlic and sauté just until softened, about 1 minute. Pour in the tomato and salt and cook until the tomato reduces and the pan is almost dry, about 5 minutes.
• Make the picada. While the tomato reduces, make the picada. Pulse the parsley, almonds, and saffron in a food processor with the blade attachment until very finely chopped, but not quite a paste.
• Finish the sauce. Pour the wine and chicken stock into the sofrito and stir to combine. Nestle in the meatballs in a single layer. Sprinkle the picada into the sauce and gently swirl the pan to mix slightly. Reduce the heat to medium and let the meatballs simmer in the sauce as it thickens for 5 to 10 minutes.
• Serve. Serve meatballs as a tapa with crusty bread for soaking up the sauce, or over steamed rice for a more substantial meal.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• For a gluten-free option: Simply substitute gluten-free bread and flour. 
• To make the sauce alcohol-free: Substitute with more chicken stock.

Nutrition

Calories: 401.8kcal | Carbohydrates: 16.2g | Protein: 28g | Fat: 23.4g | Saturated Fat: 6.7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12.7g | Trans Fat: 0.7g | Cholesterol: 103.4mg | Sodium: 805mg | Potassium: 691.3mg | Fiber: 2.1g | Sugar: 5.4g | Vitamin A: 581.6IU | Vitamin C: 14mg | Calcium: 111.9mg | Iron: 4.3mg

Finish with a drizzle of Spanish Extra Virgin Olive Oil

Bold and peppery, our Spanish olive oil is harvested from 100% Hojiblanca olives.

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