Pisto

Do you think ratatouille is a dish you'd only find in a French restaurant? Reconsider your position. Although pisto is not technically ratatouille, it is frequently referred to as the Spanish version of the classic French dish. To give it that classic Mediterranean flavor, tomatoes, peppers, zucchini, onions, and garlic are sliced up and roasted with a lot of olive oil. Pisto, which comes from the plains of La Mancha, can be served as a side dish, appetizer, or main course. For the ultimate Spanish experience, serve it with a fresh salad, bread, and, of course, some local red wine.

Pigs three to four times that size, destined for outdoor pig roasts, are more readily available. A good butcher, on the other hand, should be able to find a pig small enough to roast in the oven. The search is well worth the effort!

The little pigs are simple to prepare and so tender that when cooked, they practically fall apart, yielding succulent meat that can't be duplicated with a larger pig. The tender, crispy skin is eaten like potato chips and is lined with a thin layer of baby fat. I serve this dish with a simple green salad as a side dish.