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!
Breaded shrimp is universal, but shrimp parmigiana is distinctly Italian American. I first encountered this dish when we opened Buonavia, our first restaurant, in 1971, and Chef Dino put it on the menu. Shrimp parmigiana was a regular weekly special; people loved it, and it is still a delicious dish today.
View RecipeTop each clam with a square of roasted pepper. Cover the pepper with two squares of bacon. Using about 3 tablespoons of butter, dot the top of each clam with about 1/4 teaspoon butter. Cut the remaining butter into several pieces and tuck them in and around the clams in the baking dish. Add the wine and remaining parsley to the baking dish.
View RecipeCook for another minute and then scatter the chopped leeks into the pan; stir them and heat for a minute. Clear a space and drop in the tomato paste; toast it in the hot spot for a minute, then pour in the milled tomatoes or tomato sauce and 2 cups of broth or water—or more, if necessary, so the lobster shells are just covered. Raise the heat to high, sprinkle another 1/4 teaspoon salt and the peperoncino all over and stir and shake the pan as the sauce comes to a boil.
View RecipeSeason tuna mixture with salt and pepper and divide into 2 "burgers". Dredge each burger in flour and then dip in egg. Finally coat well with panko breadcrumbs.
View RecipeIn a mixing bowl combine the breadcrumbs, the onion-garlic mixture, the parsley and cheese and the juices. Chop the raisins or currants and pine nuts coarse. Add them to the bowl.
View RecipeBrush a thin film of olive oil over the pepper, tomatoes, garlic, and onion and lay them in a roasting pan. Roast for about 25 minutes, until all the vegetables are soft. Remove from the oven and once cool enough to handle, peel the pepper, tomatoes, garlic, and onion. Seed the pepper and tomatoes and cut off their tops.
View RecipeRoast the garlic in a dry skillet over medium, turning frequently, until soft and blotchy black in spots, about 15 minutes. Cool and peel off the papery skin. In a medium bowl, mash the garlic with a fork until it is nearly smooth, then add the cilantro, black pepper and 2 cheeses.
View RecipeClean blue foot mushrooms and oyster mushroom. After cleaning let air dry for 15 minutes. Once one drying roast in 350-degree oven for 10 minutes or until golden brown. Once done cool.
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