Tuesday Night Mediterranean (Season 5, Episode 21)

In this episode, we learn four recipes inspired by the flavors of the Mediterranean. First, we make Provençal Braised Chicken elevated by fresh fennel, white wine, orange zest and saffron. Then, we prepare Sardinian Herb Soup with Fregola and White Beans, a hearty and herbal dish introduced to us by Chef Luigi Crisponi. Next, it’s Seared Pork Tenderloin with Smoked Paprika and Oregano, which is finished with a flavorful paprika oil. Finally, it’s a Spanish Shrimp & Chickpea Stew where a combination of smoked and sweet paprika adds deep color and earthy complexity.
Provençal Braised Chicken: bit.ly/3IoIa3l
Sardinian Herb Soup with Fregola and White Beans (S’erbuzzu): bit.ly/3nM1DmA
Seared Pork Tenderloin with Smoked Paprika: bit.ly/3Is0V68
Spanish Shrimp & Chickpea Stew: bit.ly/3IHqPmz
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