Pork Ragù
In a large saucepot or brazier pan (6 quarts or so) on medium-high heat, sear the pork in the olive oil until dark brown. Season the meat with salt and pepper to taste. When the meat is well browned, add the
Veal Scaloppine alla Romana
To prepare the scaloppine: Place the veal cutlets 5 inches apart between 2 pieces of plastic wrap and pound with a mallet until very thin - about ⅛ inch thick. Remove the plastic wrap, season with salt and pepper, and dust
North African Mussels and Clams
Place the clams and mussels in a large pan or bowl of salted water (1/3 cup salt to 4 quarters water). Let the shellfish sit for 1 hour to disgorge any sand, then scrub with a small stiff brush to
Baked Fish Fillets
Sprinkle the eggplant cubes with 1/4 teaspoon of the salt and put in a colander. Place a dish over the eggplant and weight it down. Drain for 20 minutes and pat dry with a towel. Set aside. Sprinkle the fish fillets
Whole Fish Baked in a Salt Crust
Preheat the oven to 350 F. Spread 2 cups of the rock salt in the bottom of 2 (9 x 13 inch) baking dishes. Sprinkle each dish with 1/2 cup of the water. Place one of the fish in each
Ginger Tuna
Prinkle the tuna steaks with 14 teaspoon of the salt and the pepper. Heat the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the tuna steaks and cook for 2 minutes
Moussake
Cut the eggplants crosswise into 1/2 inch thcik slices. Sprinkle with 1 1/2 teaspoons of the salt and stack in a colander. Place a plate on top, weight it down and drain for 20 minutes. Pat the slices dry with
Turkish Kebaba
The day before serving, combine all the Yogurt Marinade ingredients in a large bowl and mix well. If you prefer using a food processor, place all the marinade ingredients except the parsley and mint in the processor bowl (the garlic
Rack of Lamb with Mustard, Garlic and Rosemary
Combine the garlic, rosemary, 1 teaspoon of the salt and 1 1/4 teaspoons of the pepper and chop to a paste-like consistency. Poke a few holes in the meaty part of the lamb racks with 2 tablespoons of the mustard
Mediterranean Shepard's Pie
Prepare the Romano Mashed Potatoes and deep warm until needed. The mashed potatoes can be prepared ahead and refrigerated until you're ready to assemble the pie. Warm the potatoes in the microwave before trying to spread them over the pie. Place