Try Mediterranean food with an American twist

Turn in your classic American cheeseburgers and pizza for a simple, yet exotic Mediterranean menu. Chef Michael Fiore, co-owner of Tempo restaurant in Park Slope, Brooklyn, shares his signature dishes.

Braised Lamb Shank
Servings:

Makes 4

Ingredients

    • 4 Lamb Shanks
    • 1 lt. Red Wine (cabernet, burgundy, etc.)
    • 1 1/2 lbs. Mire poix (1 lb. onions, 1/2 lb. carrot, 1/2 lb. celery)
    • 2pc. Garlic heads, cut in half
    • 1 C Tomato paste
    • 2 T Harissa paste
    • Herb Sachet (2 bay leaves, 6 thyme sprigs, parsley stem, 2T peppercorns)
    • 1 lt. Chicken stock

Preparation

Baking Directions:

Serving Directions:

Sicilian Pistachio Pesto

Ingredients

    • 3 C Sicilian Pistachio Toasted
    • 1 C Pine Nuts Toasted
    • 3 oz. Extra Virgin Oil
    • Salt and Pepper

Preparation

Baking Directions:

Serving Directions:

Duck Pastilla Roll with Moroccan Glaze
Servings:

Makes 5

Ingredients

  • To make the Pastilla

    • 5 Sheets of Feuille de Bric or Phyllo dough
    • 1 lb. Pulled Duck Confit
    • 4 oz. Almonds, sliced and toasted
    • 3 Tbl Hoisin sauce
    • 1/2 tsp. Harrissa
    • 3 Scallions, sliced thin green part only
    • T.T. Salt and pepper
    • Cinnamon ground and 10X sugar for garnish
  • Moroccan Glaze

    • 16 oz. Honey
    • 16 oz. Rice Vinegar
    • 16 oz. Ketchup
    • 1/2 C Lemon juice
    • 2 cinnamon sticks
    • 5 Star Anise
    • 1T Coriander seeds
    • 1t Cardamom, whole
    • 1t whole cloves
    • 3 Garlic Cloves
    • 1t Red pepper flakes
    • 1T green peppercorns, Rinsed
    • 1T Lavender
    • 1T ginger fresh, peeled and chopped
    • 1t mace
    • 1 C Coriander Fresh, rough chopped

Preparation

Baking Directions:

Porchetta

Ingredients

    • 1 Whole baby pig 16-20 lbs.
  • Brine

    • 1 1/2 Gallons Water
    • 18 Garlic cloves
    • 1 C Kosher salt
    • 1 1/2 C Sugar
    • 1/2 C Whole peppercorns
    • 1 tsp Whole allspice
    • 2 Bay leaves
    • 10 Thyme sprigs
  • Porchetta stuffing

    • 3 lbs. Sweet sausage out of the casing
    • 4 T Fennel seeds, whole & toasted
    • 4 T Fennel pollen
    • 1 C Pistachios toasted
    • 2 Medium fennel bulbs, small diced
    • 10 oz. Bread crumbs fine
    • 1 C Pecorino grated
    • 6 Egg yolks
    • Salt and pepper

Preparation

Baking Directions:

Whole Baked Orata with Burst Tomatoes, Scallions, Pepperoncini and Extra Virgin Olive Oil
Servings:

Makes 2

Ingredients

  • For the Orata

    • 3 Sprigs of Thyme
    • 2 Lemon slices
    • T.T. Salt and Pepper
    • drizzle of oil
  • The Garnish

    • 6 Tbl Extra Virgin Olive Oil
    • 2 tsp Minced garlic
    • pinch of Pepperoncini
    • 15 Red and Yellow Grape tomatoes, whole, per fish
    • 2 Tbl Chopped parsley
    • Juice of one lemon
    • 2 Tbl Scallions, sliced on a bias
    • 6 oz. Dry white wine
    • Salt and pepper

Preparation

Baking Directions:

TOP

You're currently viewing the new TODAY.com Feedback