In summer on the Italian and French Rivieras, colourful salads are present everywhere. In France this type is known as niçoise; on the Italian side of the border it’s called «condijun» (pronounced Con-dee-djoon).
Roasted peppers with fresh and sun-dried tomatoes, in a dressing of balsamic vinegar, garlic, and anchovies.
Each Italian region has its own fish soup. This version is more of a stew than a soup and has the advantage of being simple to prepare and eat since it calls for fish fillets rather than whole fish.
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I’m new at this, thanks for the recipes
So where are the other 7 recipes from the “TOP 10 Mediterranean Recipes” ???? you only list 3 !!?? 🙁
To see the other recipes please click on page 2 and 3