BLOG
Tuna Nicoise Salad with Parmigiano Croutons
Tuna Nicoise Salad with Parmigiano Croutons Our take on the classic recipe from the South of France, with a nod to Italy. It requires some preparation, but you won't regret a minute of it once you take the first bite. And most of it, the individual components, that...
Stewed Chicken with Tomatoes, Green Olives, and Raisins
Stewed Chicken with Tomatoes, Green Olives, and Raisins With sweet and salty overtones, this rustic, vegetable-filled chicken stew shares some of the same ingredients-the tomatoes, raisins, and olives as the renowned Cuban beef dish, picadillo. This, of course, can be...
Shrimp Puttanesca
Shrimp Puttanesca This is a slight variation on the renowned Neapolitan seafood and pasta dish. It is wonderful served over plain pasta, too. However you serve it, accompany with it the best bread crusty find. And if you want to serve this hot, as opposed to waiting...
Sea Scallops with Spicy Peanut Butter Sauce
Sea Scallops with Spicy Peanut Butter Sauce We make this dish at Mangia with "dry" scallops-ones that have not been treated with chemicals. Chemicals tend to add to water weight, and liquid prevents scallops from searing properly. For the same reason, frozen scallops...
Roasted Salmon Recipe
Roasted Salmon This is a simple, foolproof way, possibly the best way, to cook salmon. For a winter dinner, when our suggestion of a cherry tomato salad as an accompaniment might seem a little light, why not make Buckwheat with Shiitake Mushrooms and Thyme or...
Roasted Herb-Stuffed Chicken Breasts
Roasted Herb-Stuffed Chicken Breasts We serve these herbed breasts on Green Bean Salad. The colors are pretty together and the flavors compatible. This makes a lovely summer luncheon, and the chicken lends itself to being prepared in advance always a plus when it...
Paprika-Glazed Broiled Swordfish
Paprika-Glazed Broiled Swordfish We like to use Spanish, not Hungarian, paprika for this recipe because of its smoky flavor. Spanish paprika is not as easy to find, however, and is worth hunting for under the label Pimenton de la Vera. When you find it, buy it....
Pan-Fried Tuna Steaks
Pan-Fried Tuna Steaks Three different kinds of seeds cumin, coriander, and fennel encrust these tuna steaks, which we simply pan- fry. At Mangia, we like our tuna rare, deep red in the center. Follow the suggested timing below should you like it better done. If you...
Pan-Fried Cajun Swordfish
Pan-Fried Cajun Swordfish The type of paprika you use makes a big difference. Szeged paprika from Hungary imparts a deep red color and round sweetness; here it balances the heat of the cayenne in the spice rub. Make extra rub and keep it in a jar in your cabinet. It...
Octopus with Red Pepper Salsa
Octopus with Red Pepper Salsa This salad-an antipasto or main course has always been very popular at Mangia. Plan ahead when making this: The salad needs to marinate 1 day in advance of serving. 1 small onion2 lemons5 garlic cloves3 bay leaves2 thyme sprigs¼ teaspoon...
Lemon-Peppered Shrimp with Green Rice
Lemon-Peppered Shrimp with Green Rice Jumbo shrimp are the largest and most expensive available. Every bite is worth it. The look of this is magnificent-it's a party dish. FOR THE RICE4 cups water1 teaspoon salt2 cups long-grain rice2 cups arugula leaves2 cups...
Jumbo Shrimp with Cannellini Beans
Jumbo Shrimp with Cannellini Beans This is our twist on the classic Italian salad of tuna and white beans, only far more elegant. On the basis of the ingredients alone jumbo shrimp, Gaeta olives, and prosciutto this is an entrée for a special occasion. You will need...
