Mediterranean Recipes

Italy, Spain and France enjoyed citrus fruits sporadically throughout ancient history, but not until the Portuguese popularized them in the 15th century did they become integral to Mediterranean cuisine. Lemons and oranges are key to the hearty, aromatic and earthy flavors of Spain and Italy while rich and refined classic fare from France makes use of lemons, oranges and grapefruit.

Citrus-Inspired Mediterranean Dishes

Flavor Profiles:

Italy

Essential Citrus: In every Florentine trattoria, that thick sizzling bistecca alla Fiorentina (grilled steak Florentine style) always comes to the table with lemon wedges. A generous squeeze of lemon cuts the beefy richness and helps make the liaison to the tart Chianti in every glass. Lemon also figures in Italy's favorite salad dressing: olio e limone, or extra virgin olive oil slowly whisked into fresh-squeezed lemon juice with salt. This simple combination dresses raw salad greens; cools boiled vegetables such as cauliflower, green beans or chard; and naps seafood salads. In Sicily, they add oregano to the dressing and call it salmoriglo.

Traditional: bistecca alla Fiorentina
Contemporary: grilled pork rip chops with shaved fennel and lemon salad
Flavor Profile: hearty, earthy, aromatic
Key flavors: olive oil, garlic, rosemary, sage, tomato, Parmesan
Citrus: lemon, blood orange, tangerine
Our improv: rapini with roasted lemon vinaigrette
Your improv: ?...