Pollo chilindrón is a wonderful dish from the Aragón region of northeastern Spain that uses red bell peppers, a common ingredient in Aragonese cuisine.
Tag: Tomatoes
Pollo Chilindrón
Pollo alla Cacciatora
(Italian hunter-style chicken)
Pollo alla cacciatora, or chicken cacciatore in English, is a simple dish that is popular not only in Italy but around the world.
Pizza Napoletana
(Italian traditional pizza from Naples)
Flatbread baked with toppings dates to Roman times, but it wasn’t until the 1800s that Italians added tomato sauce and cheese. The basic pizza in Naples must have a thin crust, fresh tomato sauce and mozzarella.
Pico de Gallo, or Salsa Fresca
(Mexican fresh tomato condiment)
Pico de gallo, or salsa fresca, is the basic salsa that is used as an all-purpose condiment in Mexico. There are innumerable variations, but here is a basic — and very tasty — version.
Pescado a la Veracruzana
(Mexican fish Veracruz-style)
Pescado à la veracruzana is one of the most famous seafood dishes of Veracruz on the Caribbean coast of eastern Mexico. The ingredients and seasonings show a strong Spanish influence.
Perico Venezolano
(Venezuelan scrambled eggs)
A popular breakfast dish in Venezuela is perico, eggs scrambled with onions, tomatoes and peppers. It can be eaten with bread or stuffed into arepas.
Pasta alla Puttanesca
(Italian pasta with tomatoes, olives and capers)
Puttana is the Italian word for “whore,” and legend has it that this dish was used by Neapolitan ladies of the night to entice potential clients to sample their other offerings.
Pappa al Pomodoro
(Italian tomato-bread soup)
Pappa al pomodoro comes from the Tuscan region of Italy and is an excellent and easy way to use up tomatoes from your garden in the late summer.
Panzanella
(Italian bread and tomato salad)
Panzanella is a classic summer salad from Tuscany and neighboring regions in central Italy. Tuscans are known for the ingenious ways they use up old bread, and this salad is a perfect example.
Paella Valenciana
(Spanish meat, vegetable and rice dish)
Both rustic and elegant, this exquisite rice dish from the Valencia region of Spain is originally made over a wood fire in a large, shallow pan called a paella, or paellera.