Get the latest Evoo recipes from Group Recipes. http://www.grouprecipes.com/tag/evoo You can make as little or as much as you please You can make it for 2 or more, or just you! http://www.grouprecipes.com/62961/nettys-yummy-simple-salad.html This sauce was created in the Roman town of Amatrice. It is commonly served over thick, hollow-tube pasta called bucatini, however I serve it over almost any dried pasta, such as penne, spaghetti, or fusili. But bucatini is my favorite for this dish. Italian Food Forever. http://www.grouprecipes.com/62390/papa-pasquales-pasta-amertriciana.html I made this side dish to go with the Mediterranean meal on Sunday. They worked perfectly with the menu and my guests ate them up. I am really getting into bulgur and lentils. So healthy - so versatile and delicious. Enjoy. Adapted from Gourmet. http://www.grouprecipes.com/52658/bulgur-and-lentil-stuffed-tomatoes-with-yogurt-garlic-sauce.html I adore tapas. Popular throughout Spain in bars and restaurants, tapas are appetizers that usually accompany sherry or other aperitifs and cocktails. They can also form an entire meal and range from simple items such as olives or cubes of ham and cheese to more elaborate preparations like room temperature omelets, garlic shrimp and little meatballs. Ideal for a celebratory meal, tapas have become trendy in many American cities, although it’s not necessary to dine out when craving these bite-sized eats. Just gather some friends, whip up a pitcher of sangria, and serve some of Spain’s tastiest treats. Use tea saucers as plates, and encourage your guests to use toothpicks or their fingers when eating (as is the tradition in Spain) – no silverware necessary. The saffron aioli here provides just the right kick, and a contrasting texture to the crispness of the croquetas. Feel free to play with the potato mixture...if so inclined, stuff some of the croquetas with cooked red pepper and onion. For the meat-lovers, stuff them with red pepper, onion, and linguica. Or make a picadillo stuffing and make your own version of papas rellenos. Serve these tasty potato croquetas with any combination of dried sausage, olives, nuts, cheese and fruits you desire. Makes 24 hors d'oeuvres. They are popular, so make extra. Enjoy. From Gourmet. http://www.grouprecipes.com/50911/potato-croquetas-with-saffron-aioli.html I was pleased at how quickly this came together and how delicious it was. I used the leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce. Enjoy. Recipe from Bon Appétit. http://www.grouprecipes.com/50901/roasted-chicken-breasts-with-garbanzo-beans-tomatoes-and-paprika.html I love making breads. There's just something comforting and therapeutic about working dough, letting it rise and smelling your handiwork bake in the oven. It's the essence of home and comfort and good eating. Originally cooked in the ashes of the hearth, schiacciata, which means "squashed," is usually about an inch thick. Variations of the bread are made throughout Italy; Tuscans simply brush it with olive oil and sprinkle it with salt. Sometimes they add herbs or make a sweet version with grapes and sugar. Remember that bread doughs can have different consistencies depending on the climate: This one should be soft, but not too sticky. Add more flour if it feels too wet. Serving size of 1 means it makes one round loaf. The prep time does include rising and cooling periods. Enjoy. Recipe from Bon Appétit. http://www.grouprecipes.com/50896/schiacciata---classic-tuscan-flatbread.html You might want to chop the chorizo to make an easier eat, but I made it sliced and it rocked. The big prep time is for draining your ricotta overnight - so plan ahead. Enjoy. Food & Wine. http://www.grouprecipes.com/47167/crostini-with-creamy-ricotta-and-chorizo.html What makes this fresh pasta extraordinary is the earthiness of the beautiful mushrooms and the roasted pistachios, which add a sweet nuttiness. This components pair well with similarly earthy wines, for instance reds like the 2006 Fontanafredda Briccotondo Barbera or older whites like the 1988 Lopez de Heredia Viña Tondonia Blanco. Enjoy. Adapted from Food & Wine. http://www.grouprecipes.com/47165/pappardelle-with-porcini-and-pistachios.html Picada is a Spanish flavoring made with garlic, herbs, and ground nuts. Here, the crunchy Panko breadcrumbs stand in for the nuts and add a wonderful textural contrast. You can make these in the house on a grill pan, if desired. Enjoy. Adapted from Bon Appétit. http://www.grouprecipes.com/46890/spanish-style-grilled-vegetables-with-breadcrumb-picada.html This makes 4 1/2 cups of deliciousness. The servings will vary depending on your guests' hunger...make extra. The prep time includes the 6 hours minimum needed to marinate these properly. Enjoy. Recipe adapted from Gourmet. http://www.grouprecipes.com/44423/marinated-olives.html