A MEDITERRANEAN DESTINY

Nordic Being with a love for all things Med. Join me in my travels. Or, if you live there, marry me. =)

[amediterraneandestiny]

“The very word Mediterranean signified sunny skies and balmy weather, and for thousands of years these shores had been a kind of Eden, fruitful with grapes and olives and lemons. What better reason could there be to explore further?”

— -  Paul Theroux 

[marhaba-maroc-algerie-tunisie]

Preserved lemons, known in Morocco as l'hamd marakad, are an essential condiment used to enhance many dishes, either as a garnish or as a key ingredient. In Morocco, use doqq or boussera lemons, which are sold as citron beldi. Outside of Morocco, organic Eureka or Meyer lemons are good for preserving, but any variety will do. 

5 (or more) fresh, washed lemons - Fresh lemon juice from 2 (or more) lemons - A clean glass jar barely large enough to accommodate the lemons - 1/4 to ½ cup of coarse salt 

If you’re using the small Moroccan lemons, remove stems, make 2 incision near the top and bottom, but otherwise leave them whole. If you’re using another variety, remove stems and cut off the tips. Cut each lemon lengthwise into quarters, but don’t cut all the way through - about ¾ of the way down is enough. This way the quarters should still be attached at the base. Pack crevices with lots of salt, close lemons and place them in the jar. Moroccan lemons which have been left intact need only to be placed in a jar with lots of salt between each lemon. Ideally, you want them to be packed very tightly. Compress as you add them to the jar to release some of the juices. Add fresh lemon juice and another generous sprinkling of salt. Cover lemons tightly, and set aside in a cool, dark place, like a pantry or cupboard. Every 2 or 3 days, open the jar and compress lemons to release more juices. If you have room to add another lemon, do so. Do this for the first week, or until lemons are submerged in juice. The lemons will be pickled and ready to use in 4 weeks, once the rinds are very soft. You can continue to preserve them longer. Once opened, transfer the jar to the refrigerator, where they should keep well for several months. Rinse lemons before using to remove excess salt. Use the rind, finely chopped, in salads. For tagines, stews, and sauces, remove seeds and use the quarters, with or without flesh. Leaving the flesh will impart a stronger lemon flavor.

[gemsofgreece]

Pefkochori, Chalcidice, Greece | Takeover: Costas Spathis | In frame: Dormina Exarchou

[welcometoitalia]

Spaghetti alle Vongole is very popular throughout Italy, especially its central regions, including Rome and further south in Campania, where it is part of traditional Neapolitan cuisine. Italians prepare this dish 2 ways: in bianco = with oil, garlic, parsley, sometimes with a splash of white wine; and in rosso = like the former but with tomatoes and fresh basil. The clams are cooked quickly in hot olive oil with garlic. The clams open during cooking, releasing a liquid that serves as the primary flavoring agent. The clams are then added to the firm pasta (spaghetti, linguine, or vermicelli), along with salt, black pepper (or red), and some chopped parsley. Cheese is never added to this dish, which forefronts the simple flavors of the clams and of good quality olive oil.

[grickgrack]

[marhaba-maroc-algerie-tunisie]

Morocco

[welcometoitalia]

The Pirlo is a popular Northern Italian aperitivo, particularly during summer in the Lake regions. Meaning “fall” in Brescian dialect, it gets its name as the bright Aperol or Campari literally swirls and falls into the sparkling wine when mixed. It’s a popular Happy Hour refreshment, also called Aperol Spritz in Venice and the Veneto region where the drink originated. (Photo by jlastra/Flickr)

3 oz. sparkling wine (such as Franciacorta or Prosecco)

1 oz. Aperol

Splash of seltzer

Slice of orange for garnish

Fill white wine glass with ice. Add sparkling wine, followed by Aperol. Top with seltzer. Garnish with an orange slice and enjoy cold before a meal.

[amediterraneandestiny]

Island of Krk, Croatia

[amediterraneandestiny]

Provence, France

[gemsofgreece]

Samos island, Greece by Krzysztof Ost

[amediterraneandestiny]

Veglia, island of Krk, Croatia 🇭🇷

[amediterraneandestiny]

Grapes in Croatia

[cravingsatmidnight]

Lasagna

[amediterraneandestiny]

Cap de Begur, Costa Brava, Spain 🇪🇸

[welcometoitalia]

Tavolara is a small island off the coast of the larger island Sardinia, Its highest point, Monte Cannone, is 565 m above sea level. A cove and beach can be found at each end of the island. Currently, the island is inhabited by only a handful of families. It has a small cemetery and a summer restaurant. It’s popular with scuba divers.

[cravingsatmidnight]

Greek Salad

[amediterraneandestiny]

Cadaques, Costa Brava, Spain 🇪🇸