Food is at the very heart of Latin culture. The savory aroma of a favourite dish can transport you back to a time and place half a world away. TLN’s lifestyle shows take you on a culinary tour while serving up the best food and recipes from Italy and Latin America. Buon Appetito! ¡Buen apetito!
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Lidia's Italy Recipes
Lidia’s Italy In America
Made in Spain with Jose Andres Recipes
Mexico: One Plate at a Time with Rick Bayless Recipes
Rocco Gets Real Recipes
Two Greedy Italians Recipes
Apples grow well in the Carnic mountains in the northern part of Friuli and are used in many desserts. This delicious, double-crusted tart reflects the deep-rooted frugality of cooks in this tough mountainous terrain. The crust is made with bread crumbs taken from stale bread, probably due to the scarcity of white flour and the time it takes to make a refined pastry dough. But the results, in the Carnic spirit, are delicious.View Recipe
Pour olive oil in a big pan and set over medium-high heat. Lay the roast in and brown it on each side for a minute or two, without moving, until caramelized all over. Still over medium-high heat, drop in vegetables and garlic cloves, toss to coat with oil and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini and remaining teaspoon salt and toss all together. Pour in 2 bottles of wine and any meat juices that collected on the platter. After 2 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180 degrees it should be easily pierced with a fork and removed from the oven.View Recipe
Pass the tomatoes and their liquid through a food mill. Cook onions, pancetta and hot peppers, adding the strained tomatoes; cook until the sauce is thickened, about 20 minutes. Cook the perciatelli in boiling water, about 12 minutes. Combine sauce and pasta, adding pasta cooking water if necessary to lightly coat pasta. Stir in 1 cup grated cheese, and transfer to a large, heated serving platter or bowl.View Recipe
Dredge sandwiches well in flour, making sure to coat all sides and tap off the excess. Soak the sandwiches on all sides on the eggs, letting the excess drip back into the bowl. Carefully ease the sandwiches into the oil and fry until golden brown on both sides and cheese is melted, about 1 to 2 minutes per side.
Cook for 7 to 8 minutes, until it is quite thick. Remove from the heat, and stir in the crumbled biscotti, chopped chocolate, nuts, and cocoa powder. Stir continuously until the chocolate has melted and all the ingredients are evenly blended. Pour the custard into the pie plate, and cover with plastic wrap, laying it directly on the top of the pudding. Refrigerate until set, at least 4 hours or overnight.
Pour the olive oil into a large skillet, toss in the garlic cloves, and set it over low heat. When the garlic is sizzling, lay in all the sausages in one layer, and cover the pan. Cook the sausages slowly, turning and moving them around the skillet occasionally; after 10 minutes or so, sprinkle the peperoncino in between the sausages.
On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added and beat briefly on high. Fold in the chopped nuts and chocolate by hand and blend in well.View Recipe
For the filling, in a bowl, stir together the ricotta, peas, cubed mozzarellla, 1 cup grated Grana Padano or Parmigiano Reggiano, the parsley and egg. Mix the remaining shredded mozzarella and grated Grana Padano or Parmigiano Reggiano in a bowl and set aside.View Recipe
Spread the onions out on the pan bottom and drop the beef cubes on top of the wedges, filling the pan in one layer. Sprinkle another 1/2 teaspoon of the salt, all the paprika and oregano over the meat, and drop in the rosemary. Without stirring or turning the meat pieces, cover the pan tightly. Heat the meat-with the seasonings on top and the onions below-so its starts to release its juices and stew.View Recipe
Add the butter to the pan and stir in the onion; cook until the onion wilts down, about 3 minutes. Add the capers and cook 1 minute. Stir in the wine, raise the heat to high and cook 3 minutes, stirring frequently. Stir in lemon juice and zest and cook over medium heat until the sauce thickens slightly.View Recipe