On this episode, we be taught 4 recipes impressed by the flavors of the Mediterranean. First, we make Provençal Braised Rooster elevated by recent fennel, white wine, orange zest and saffron. Then, we put together Sardinian Herb Soup with Fregola and White Beans, a hearty and natural dish launched to us by Chef Luigi Crisponi. Subsequent, it’s Seared Pork Tenderloin with Smoked Paprika and Oregano, which is completed with a flavorful paprika oil. Lastly, it’s a Spanish Shrimp & Chickpea Stew the place a mix of smoked and candy paprika provides deep shade and earthy complexity.
Provençal Braised Rooster: https://bit.ly/3IoIa3l
Sardinian Herb Soup with Fregola and White Beans (S’erbuzzu): https://bit.ly/3nM1DmA
Seared Pork Tenderloin with Smoked Paprika: https://bit.ly/3Is0V68
Spanish Shrimp & Chickpea Stew: https://bit.ly/3IHqPmz
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