Bob Terwilliger wrote:
> Om wrote about Ritz crackers:
>
>> They are excellent for creating appetizers. I love the buttery taste
>> of those things.
>
> That reminds me: Sometime in the near future I'll be making a bunch of
> small-plate things for what is anticipated to be a group of five diners.
> The
> food is all supposed to be Mediterranean-inspired (initially it was
> supposed to be European, but I am *not* going to ask for recipes from
> Europe!)
>
> What are some favorite appetizers from that region? (I must exclude from
> consideration such things as prosciutto with melon, because melon is out
> of season.)
>
> Bob

One of my faves is butifarras con brevas (pork sausage with figs).
I haven't had it for quite a while, alas. I think the sauce
contained Port and vinegar. I would like to say balsamic vinegar,
but that may not be the case. Time to renew my acquaintance with
that dish.

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)

Jean B. wrote:

> One of my faves is butifarras con brevas (pork sausage with figs). I
> haven't had it for quite a while, alas. I think the sauce contained Port
> and vinegar. I would like to say balsamic vinegar, but that may not be
> the case. Time to renew my acquaintance with that dish.

Are the figs dried or fresh?

Bob

Bob Terwilliger wrote:
> Jean B. wrote:
>
>> One of my faves is butifarras con brevas (pork sausage with figs). I
>> haven't had it for quite a while, alas. I think the sauce contained Port
>> and vinegar. I would like to say balsamic vinegar, but that may not be
>> the case. Time to renew my acquaintance with that dish.
>
> Are the figs dried or fresh?
>
> Bob
>
IIRC, dried. It is worthwhile to experiment with those flavors.

--
Jean B.