Savouring Europe: Exploring the Finest Dishes Europe Has to Offer

Get ready to unleash your inner foodie and hop on the taste bud rollercoaster across Europe. From the charming chaos of Rome’s streets to the oh-so-serious sophistication of Burgundy’s landscapes, we’re diving into European eats that are more than just a mouthful. Picture this: dishes so good they make you want to book a one-way ticket to their place of origin. We’ll spill the beans (or perhaps the pasta) on the quirky stories, cooking hacks, and ingredients that make these recipes European treasures. So, buckle up, leave your diet at the door, and join us for a feast that’s as delightful as it is delicious!

1. Italy: Pasta Carbonara

— Originating from Rome, Pasta Carbonara is a celebration of simplicity and flavour. Carbonara has become widely popular due to its simplicity, rich and creamy texture, and umami flavor profile. This dish exemplifies the artistry of Italian cuisine.

• Cooking Method: Begin by cooking pasta al dente. In a separate pan, sauté guanciale (cured pork cheek) until crispy. Mix eggs with Pecorino Romano cheese. Combine pasta with the egg mixture and guanciale, allowing the heat to create a creamy sauce.
• Ingredients: Spaghetti, eggs, Pecorino Romano cheese, guanciale, black pepper.

The origins of Pasta Carbonara are debated, with some attributing its creation to Roman charcoal workers (carbonari), while others believe it has more recent roots during the Allied occupation of Rome after World War II.

2. France: Coq au Vin
— Coq au Vin is a culinary masterpiece that originated in Burgundy. The dish’s widespread appeal can be attributed to its savory and well-balanced taste, reflecting the French commitment to culinary excellence. Coq au Vin’s history as a once-humble peasant dish, transformed into a signature of French haute cuisine, adds to its allure. The dish’s timeless charm and the aromatic essence of red wine contribute to its enduring popularity.

• Cooking Method: Marinate chicken in red wine, then sear. Sauté bacon, onions, and mushrooms. Combine with chicken, add more wine, and slow-cook until tender.
• Ingredients: Chicken, red wine, bacon, onions, mushrooms, garlic.

Coq au Vin was once considered a peasant dish, utilising an older rooster that required slow cooking to become tender. Its popularity soared when it became a signature dish in French haute cuisine.

3. Spain: Paella
— Hailing from the coastal city of Valencia, Paella is a vibrant and communal dish that reflects the diversity of Spanish cuisine. Paella has gained immense popularity for its vibrant and communal appeal. The result is a visually stunning and flavorful representation of Spain’s culinary prowess.

• Cooking Method: Sauté onions and garlic, add rice and saffron. Pour in chicken broth and arrange seafood, chicken, rabbit, and vegetables. Cook until rice is tender.
• Ingredients: Rice, saffron, chicken broth, seafood (shrimp, mussels), chicken, rabbit, bell peppers.

Traditional Valencian paella typically includes rabbit and snails.

4. United Kingdom: Fish and Chips
— A symbol of British gastronomy, Fish and Chips is a beloved comfort food. Crispy, beer-battered fish (typically cod or haddock) is paired with golden fries, creating a satisfying meal. Often served with malt vinegar or tartar sauce, this dish encapsulates the essence of traditional British fare.

• Cooking Method: Coat fish in beer batter and fry until golden. Serve with thick-cut fries.
• Ingredients: Cod or haddock, beer, flour, baking powder, potatoes.

The first recorded fish and chips shop in the UK opened in London in the 1860s. It became a staple working-class meal during the Industrial Revolution. Today there are queues every Friday outside stores while Brits wait in line to have the popular dish.

5. Greece: Moussaka
— Moussaka, a Greek delicacy, is a layered casserole that showcases the rich flavors of the Mediterranean. Its popularity is attributed to the dish’s savory and satisfying taste, showcasing the Mediterranean culinary tradition. Baked to perfection, Moussaka embodies the heartiness and warmth of Greek home cooking.

• Cooking Method: Layer eggplant slices with minced meat and béchamel sauce. Bake until golden brown.
• Ingredients: Eggplant, minced meat (lamb or beef), tomatoes, onions, garlic, béchamel sauce.

Moussaka has Middle Eastern origins and was introduced to Greece during the Ottoman Empire. Today, it is a beloved dish and a staple in Greek households.

6. Germany: Sauerbraten
— Sauerbraten, a German pot roast, is a testament to the country’s love for hearty, flavorful dishes. Marinated and slow-cooked beef, often served with red cabbage, potato dumplings, or noodles, highlights Germany’s culinary attention to detail. Sauerbraten reflects Germany’s love for robust and well-seasoned dishes. Its popularity lies in the dish’s tender and slow-cooked texture, showcasing the country’s attention to creating satisfying and flavourful meals.

• Cooking Method: Marinate beef in a mixture of vinegar, water, and spices. Slow-cook and serve with sides like red cabbage and potato dumplings.
• Ingredients: Beef, vinegar, water, spices, red cabbage, potato dumplings.

Sauerbraten means “sour roast” in German.

7. Portugal: Bacalhau à Brás
— Bacalhau à Brás is a testament to Portugal’s mastery of salted cod. Shredded and mixed with onions and potatoes, this dish offers a harmonious blend of textures and flavors. Its popularity is rooted in the dish’s ability to showcase the versatility of salted cod, a staple in Portuguese cuisine.

• Cooking Method: Shred salted cod and sauté with onions and potatoes. Bind with eggs until creamy.
• Ingredients: Salted cod, onions, potatoes, eggs.

Portugal has over 365 ways to prepare bacalhau, one for each day of the year. Bacalhau à Brás stands out for its delicious blend of flavors and textures.

8. Sweden: Meatballs (Köttbullar)
— Swedish Meatballs, or Köttbullar, have become synonymous with Swedish cuisine worldwide. These small, seasoned beef or pork balls are a savoury delight, often served with lingonberry sauce and creamy mashed potatoes. They can be a snack or a meal. The combination of flavours showcases Sweden’s commitment to culinary excellence.

• Cooking Method: Combine seasoned ground meat with breadcrumbs and egg. Shape into small balls and pan-fry.
• Ingredients: Ground beef or pork, breadcrumbs, egg.

In Sweden, it’s a tradition to enjoy meatballs with lingonberry sauce and pickled cucumbers. The Swedish furniture store IKEA has popularised Swedish meatballs worldwide and we all know why we love shopping at IKEA!

9. Greece: Souvlaki
— Souvlaki, a popular Greek street food, is a delightful showcase of grilled and skewered meat. Typically served with pita bread, tomatoes, onions, and a refreshing yogurt-based tzatziki sauce, Souvlaki embodies the vibrant and flavorful nature of Greek cuisine. Souvlaki became popular street food due to its convenient and portable nature and can be consumed on the go.

• Cooking Method: Skewer and grill marinated meat. Serve with pita, tomatoes, onions, and tzatziki sauce.
• Ingredients: Meat (chicken, pork), pita bread, tomatoes, onions, yogurt, cucumber.

The word “souvlaki” is derived from the Greek word for skewer.

10. Italy: Tiramisu
— Tiramisu, a classic Italian dessert, is a heavenly combination of coffee-soaked ladyfingers and layers of velvety mascarpone cheese. Dusting the top with cocoa powder adds a touch of bitterness, balancing the sweetness and creating a divine conclusion to any Italian meal.

• Cooking Method: Layer coffee-soaked ladyfingers with mascarpone cheese mixture. Chill and dust with cocoa powder.
• Ingredients: Ladyfingers, coffee, mascarpone cheese, eggs, sugar, cocoa powder.

Tiramisu, which means “pick me up” or “lift me up” in Italian, is believed to have been created in the Veneto region. Its popularity skyrocketed in the 1980s, making it a global dessert favourite.

These dishes not only represent the culinary heritage of their respective countries but also showcase the diversity and creativity that make European cuisine a global favourite. Whether savouring the nuanced flavours of a French Coq au Vin or indulging in the comforting warmth of a Greek Moussaka, each dish tells a story of tradition, innovation, and a shared love for exceptional food.

Which is your favourite?