6 Authentic Meals From Europe

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Summer is a time for traveling, but not all of us are able to hop around the globe. As much as some of us would love to visit Paris or London, that’s not happening anytime soon. Instead, celebrate some of the European countries you love by cooking a classic recipe from the country of your choice. Take a culinary trip through the kitchen’s archives and try out these six European recipes. Maybe you’re in the mood for chorizo from Spain, or cabbage from Germany. Whatever your tastes, these meals will bring European culture right into your home.

While we couldn’t hit every European country, these six will be a great start for you to experience the flavors of some of your favorite places. Enjoy the authentic taste and share with your friends and family. We hope you love these recipes as much as we do.

Zucchini Frittata, Italy

Maggie Hoffman/Flickr.com

1 pound zucchini
1 pound sweet onions
3 tablespoons extra virgin olive oil
¼ cup minced parsley
Sea salt and freshly ground pepper
8 large eggs, beaten

Slice the zucchini and onions crosswise very thinly, preferably on a mandolin. Heat 2 tablespoons of the oil in a large skillet over medium heat and saute the vegetables for 10 minutes, until tender and just softening but not yet brown. Stir in the parsley, season with salt and pepper, and set aside to cool for 5 minutes. When slightly cooled, pour the vegetables into a large bowl with the eggs and mix thoroughly. Season again with salt and pepper.

Preheat the broiler to high and place an oven rack on the lowest position.

Heat a 10-inch nonstick saute pan over medium heat with the remaining 1 tablespoon oil. Swirl the oil around the pan, then pour in the egg mixture, tilting the pan to spread it evenly. Reduce the heat to low and cook for 15 minutes, running a spatula around the edges and shaking occasionally, until the center of the frittata is set around the edges.

Transfer the pan to the oven and cook for an additional 5 minutes, until set in the middle.

Use and oven mitt to take the pan out of the oven and slide the frittata onto a plate. Scatter additional minced parsley over the top and serve warm or at room temperature.

Serves 6

Mama’s Salt Cod Fritters, Greece

snowpeabokchoi/Flickr.com

1 pound dried and salted cod
1 cup all-purpose flour
2 tablespoons baking powder
½ cup extra virgin olive oil

Soak the salt cod in cold water for 24 hours, changing the water at leave five times over the course of the soak.

Drain the fish and pull it apart into shreds into a mixing bowl. Add the flour and baking powder and stir to coat the strands. Then drizzle in 1 cup water and mix well.

Heat the oil in a large saute pan over medium-high heat until a crumb of bread sizzles immediately. Working in batches, spoon ¼ cup mounds of batter into the pan (the batter will be roughly the consistency of pancake batter, with stringy strands of fish), leaving a bit of room between each to allow browning. Cook for 3 to 5 minutes per side, flipping carefully with a spatula, until each side is well browned. As each fritter is finished, removed to a plan lined with paper towels and repeat with the rest of the batter.

Serves 8

Scalloped Potatoes, France

Lori L. Stalteri/Flickr.com

2 pounds Yukon gold potatoes, peeled and thinly sliced (about 1/10 inch, don’t rinse)
2 cups whole milk
Sea salt and freshly ground black pepper
2 thyme sprigs
1 bay leaf
1 garlic clove, halved
¼ cup heavy cream

Place the potatoes, milk, and generous pinch of salt and pepper, the thyme sprigs, and the bay leaf in a medium saucepan and bring to a simmer over medium heat. Adjust the heat to maintain a low simmer for 6 minutes, until the milk has thickened to the consistency of heavy cream, scraping along the bottom of the pot with a spatula to make sure the potatoes don’t stick.

While the potatoes are cooking, preheat the oven to 425 degrees Fahrenheit. Rub the bottom and sides of a 2-quart baking dish with the cut side of the garlic.

Remove the thyme sprigs and bay leaf and spoon the potatoes and milk into the pan in an even layer. Pour any remaining milk over the top and drizzle with the cream. Bake for 40 to 45 minutes, uncovered, until golden brown on top and bubbly around the edges. Remove from the oven and let rest for 10 to 15 minutes before serving.

Serves 8

Split Pea Soup, Netherlands

cogdogblog/Flickr.com

1.1 lb green split peas
1 liter water
1 carrot, peeled
1 small potato, peeled
2 ribs celery
1 small onion
1 bay leaf
1 small smoked ham hock, ham bone or sausage
Salt and pepper

Rinse and wash the split peas, and add them with the water to a pot. Chop the vegetables and add them to the water and add the bay leaf. Add the smoked meat.

Bring to a boil and simmer for about 40 minutes. When the peas are soft, remove the bay leaf and either puree or just stir the soup several times, the peas will dissolve and give it a creamy consistence. Cut the meat off the bone, or slice the sausage and stir it back in the soup. Adjust the flavor with salt and pepper if needed.

Serve with a slice of buttered dark rye bread. This soup is best served the next day, when the flavors all have a chance to blend. Do reheat carefully, as the soup thickens overnight and can scorch easily. Thin with a little bit of warm water if needed.

Serves 6