From the Mediterranean to the Alps and beyond, Europe is renowned for its rich culinary heritage. With a diverse array of cultures and traditions, it’s no surprise that the continent is home to some of the world’s most iconic dishes. Whether you’re a foodie looking to spice up your repertoire or simply seeking inspiration for your next dinner party, this collection of 20 European recipes has got you covered.
In this article, we’ll take you on a gastronomic journey across the continent, highlighting classic dishes from France, Italy, Spain, Germany, Greece, and beyond. From hearty meat stews to delicate pastries, each recipe is carefully selected to showcase the unique flavors and techniques that make European cuisine so beloved. So sit back, grab a fork, and get ready to indulge in some of the tastiest culinary delights Europe has to offer!
Classic French Coq au Vin
Classic French Coq au Vin Recipe
Coq au Vin, a quintessential French dish, is a rich and flavorful chicken casserole cooked in red wine. This recipe yields a tender and juicy chicken with a deep, velvety sauce.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into 8 pieces
– 2 cups of red wine (Burgundy or Côtes du Rhône)
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of mushrooms (button or cremini), sliced
– 1 carrot, peeled and grated
– 1 celery stalk, diced
– 1 bouquet garni (thyme, bay leaves, parsley)
– Salt and pepper to taste
– All-purpose flour for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. Dust the chicken pieces with flour, shaking off excess.
3. In a large Dutch oven or heavy pot, cook the chicken in batches until browned on all sides.
4. Remove the chicken from the pot and set aside. Add the sliced onion, minced garlic, mushrooms, carrot, and celery to the pot.
5. Cook until the vegetables are tender, then add the red wine, bouquet garni, salt, and pepper.
6. Return the chicken to the pot, cover, and transfer to the preheated oven.
7. Braise for 30-40 minutes or until the chicken is cooked through.
Cooking Time: 1 hour 15 minutes
Authentic Italian Spaghetti Carbonara
Savor the rich flavors of Italy with this classic carbonara recipe, made with just a few simple ingredients.
Ingredients:
– 12 oz spaghetti
– 4 large eggs
– 2 tbsp butter
– 1/2 cup grated Parmesan cheese
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a medium bowl, whisk together eggs and a pinch of salt.
3. In a large skillet, melt butter over medium heat. Add Parmesan cheese and cook, stirring occasionally, until melted and smooth.
4. Add cooked spaghetti to the skillet, tossing to coat with cheese sauce.
5. Pour egg mixture into the skillet and stir constantly with a wooden spoon until eggs are cooked and creamy.
6. Season with salt and black pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time:
– Spaghetti cooking time: 8-10 minutes
– Carbonara preparation time: 5-7 minutes
Total Cooking Time: 13-17 minutes
Spanish Paella with Seafood and Chorizo
Experience the rich flavors of Spain with this delectable seafood paella, infused with the savory goodness of chorizo.
Ingredients:
– 1 cup uncooked Calasparra rice (or Spanish short-grain rice)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams), cleaned and patted dry
– 4 slices chorizo, sliced
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 2 cups fish broth
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent (3-4 minutes).
3. Add the seafood, chorizo, saffron, and fish broth. Stir to combine.
4. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and liquid has been absorbed.
5. Remove from heat; let rest for 5 minutes before serving with lemon wedges.
Cooking Time: 30-35 minutes
German Schnitzel with Lemon and Capers
A twist on the classic German breaded cutlet, this recipe adds a bright and tangy flavor from lemon zest and capers. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 veal or pork cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1 egg, beaten
– 1 cup breadcrumbs
– 2 tablespoons butter, softened
– 2 lemons, zested and juiced
– 2 tablespoons capers, rinsed and chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season cutlets with salt and pepper.
3. Dip each cutlet in flour, shaking off excess, then in beaten egg, and finally in breadcrumbs, pressing gently to adhere.
4. Heat butter in a large skillet over medium-high heat. Add breaded cutlets and cook 2-3 minutes on each side or until golden brown.
5. Transfer skillet to oven and bake for an additional 8-10 minutes or until cooked through.
6. Remove from oven and sprinkle with lemon zest, capers, and a squeeze of lemon juice.
Cooking Time: 20-25 minutes
Greek Moussaka with Béchamel Sauce
A classic Greek dish that layers rich eggplant slices with tender ground beef and a creamy Béchamel sauce, perfect for a hearty meal.
Ingredients:
– 2 large eggplants
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1/2 cup Béchamel sauce (see below)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/2-inch thick rounds. Brush both sides with olive oil and season with salt.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking up with spoon as needed.
4. Layer eggplant slices, cooked beef mixture, and Béchamel sauce in a 9×13-inch baking dish.
5. Top with Parmesan cheese and bake for 30-40 minutes, or until golden brown.
Béchamel Sauce:
1. Melt 2 tablespoons butter in a medium saucepan over medium heat.
2. Add 2 tablespoons all-purpose flour and whisk to combine.
3. Gradually add 1 cup milk, whisking constantly.
4. Bring to a simmer and cook for 5-7 minutes, or until thickened.
Cook Time: 30-40 minutes
British Fish and Chips with Tartar Sauce
Enjoy the quintessential British comfort food with this easy-to-follow recipe for fish and chips, served with a tangy tartar sauce.
Ingredients:
– 1 lb cod or haddock fillets, cut into chunks
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– 2 cups mixed potatoes (such as Russet and Yukon Gold), peeled and cut into large chips (fries)
– Tartar sauce (store-bought or homemade)
Instructions:
1. Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C).
2. In a bowl, mix together the flour, salt, and pepper.
3. Dredge the fish pieces in the flour mixture, shaking off excess.
4. Fry the fish in batches for 3-4 minutes or until golden brown. Drain on paper towels.
5. Cut the potatoes into long strips. Soak in cold water for 30 minutes to remove excess starch. Dry with a clean towel.
6. Fry the potatoes in batches for 3-4 minutes or until golden brown. Drain on paper towels.
7. Serve the fish and chips hot with tartar sauce.
Cooking Time: Approximately 20-25 minutes
Hungarian Goulash with Paprika and Potatoes
A hearty, flavorful stew originating from Hungary, this recipe combines tender beef, rich paprika, and creamy potatoes for a comforting meal.
Ingredients:
– 1 lb beef brisket or shank, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large carrot, peeled and grated
– 2 large potatoes, peeled and cubed
– 2 tbsp vegetable oil
– 2 tsp paprika
– Salt and black pepper to taste
– 2 cups beef broth
Instructions:
1. Heat oil in a large pot over medium heat. Add onions, garlic, and carrot; cook until the vegetables are softened, about 5 minutes.
2. Add the beef and cook until browned on all sides, about 5 minutes more.
3. Stir in paprika, salt, and pepper. Cook for 1 minute.
4. Add broth, bring to a boil, then reduce heat to low and simmer for 1 hour and 30 minutes or until the meat is tender.
5. Add potatoes; continue to simmer for another 30-40 minutes or until they are cooked through.
Cooking Time: 2 hours 30 minutes
Swedish Meatballs with Lingonberry Jam
This classic Swedish dish combines tender meatballs with a sweet and tangy lingonberry jam, perfect for serving as an appetizer or main course.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon milk
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup lingonberry jam
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, milk, salt, and pepper. Mix well with your hands until just combined.
3. Use your hands to shape mixture into small meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 12-15 minutes or until cooked through.
5. While meatballs are baking, warm lingonberry jam in a saucepan over low heat.
6. Serve meatballs hot with warmed lingonberry jam spooned over the top. Garnish with chopped parsley.
Cooking Time: 12-15 minutes
Belgian Moules-Frites (Mussels and Fries)
Moules-frites, a quintessential Belgian dish, is a harmonious blend of succulent mussels cooked in white wine and garlic, served with crispy fries. This recipe brings the authentic flavors of Belgium to your table.
Ingredients:
– 2 lbs mussels, scrubbed and debearded
– 1/4 cup white wine
– 2 cloves garlic, minced
– 1 tablespoon butter
– 1 lemon, cut into wedges (optional)
– 2 cups all-purpose flour
– Vegetable oil for frying
– Salt and pepper to taste
Instructions:
1. Rinse the mussels under cold water and discard any broken or open shells.
2. In a large pot, combine white wine, garlic, and butter. Bring to a simmer over medium heat.
3. Add the mussels to the pot and cook until they open, about 5-7 minutes.
4. Strain the mussels from the cooking liquid and set aside.
5. Cut potatoes into long strips for frying. Heat vegetable oil in a deep fryer or large saucepan to 350°F (175°C).
6. Fry the potatoes in batches until golden brown, about 3-4 minutes per batch. Drain excess oil on paper towels.
7. Serve the mussels with the fries and lemon wedges (if using).
Cooking Time: Approximately 20-25 minutes.
Polish Pierogi with Potato and Cheese Filling
A classic Polish dish that’s perfect for any occasion, these pierogi are filled with a savory mixture of mashed potatoes and melted cheese. Perfect as an appetizer or side dish.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients:
+ 3 large potatoes, peeled and cooked through
+ 1/2 cup grated cheddar cheese
+ 1 tablespoon unsalted butter
+ Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until a dough forms.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into smaller pieces, about the size of a golf ball.
4. Roll out each piece into a thin circle, about 1/8 inch thick.
5. Place 1 tablespoon of potato and cheese filling in the center of each circle.
6. Fold the dough over the filling to form a half-circle, pressing edges together to seal.
7. Bring a large pot of salted water to a boil. Cook pierogi for 5-7 minutes or until they float to the surface.
Cooking Time: 20-25 minutes
Portuguese Pastéis de Nata (Custard Tarts)
These traditional Portuguese pastries are a staple of Portuguese cuisine, filled with a creamy custard that’s simply divine. Here’s a simple recipe to make these delicious treats at home.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 2 large eggs
– 1 cup granulated sugar
– 1/2 cup whole milk
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the puff pastry on a floured surface to about 1/8 inch thickness.
3. Cut out small squares of pastry, about 3 inches per side.
4. In a bowl, whisk together eggs, sugar, milk, salt, and vanilla extract until well combined.
5. Place a spoonful of custard in the center of each pastry square.
6. Fold the pastry over the custard to form a triangle or rectangle shape, pressing edges to seal.
7. Brush tops with egg wash (beaten egg mixed with 1 tablespoon water).
8. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Austrian Apfelstrudel with Vanilla Sauce
Austrian Apfelstrudel with Vanilla Sauce Recipe
summary: This classic Austrian dessert is a must-try, filled with tender apples and topped with a sweet vanilla sauce.
Ingredients:
– 1 package of puff pastry, thawed
– 2-3 Granny Smith apples, peeled and sliced
– 1/4 cup granulated sugar
– 2 tbsp all-purpose flour
– 1 tsp cinnamon
– 1/4 tsp nutmeg
– 1/4 tsp salt
– 1/2 cup heavy cream
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
3. In a bowl, mix sliced apples with granulated sugar, flour, cinnamon, nutmeg, and salt.
4. Arrange apple mixture down the center of the pastry, leaving a 1-inch border on each side.
5. Fold the sides over the filling and roll into a neat log shape.
6. Place strudel on a baking sheet lined with parchment paper and bake for 35-40 minutes or until golden brown.
7. Meanwhile, whisk together heavy cream, melted butter, and vanilla extract in a saucepan.
8. Bring mixture to a simmer over medium heat and cook for 5-7 minutes or until slightly thickened.
9. Serve warm strudel with chilled vanilla sauce.
Cooking Time: 35-40 minutes
Dutch Stroopwafels (Caramel-Filled Waffles)
These classic Dutch treats are a delightful combination of crispy waffle cookies and gooey caramel filling. Perfect for snacking or serving at your next gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– 4 tablespoons unsalted butter, melted
– Caramel filling (store-bought or homemade)
Instructions:
1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a separate bowl, whisk together milk, eggs, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
5. Cook the waffle batter in batches, if necessary, to avoid overcrowding the iron.
6. Once cooked, allow the waffles to cool completely on a wire rack.
7. To assemble the stroopwafels, place a spoonful of caramel filling onto one half of the cooled waffle, then top with another waffle “half” to create a sandwich.
8. Serve immediately and enjoy!
Cooking Time: 3-5 minutes per waffle batch
Irish Beef and Guinness Stew
This hearty stew is a perfect blend of tender beef, rich Guinness stout, and flavorful vegetables. With its bold flavors and comforting warmth, it’s sure to become a family favorite.
Ingredients:
– 2 lbs beef chuck or brisket, cut into 1-inch cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and cubed
– 1 cup Guinness stout
– 2 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef cubes in batches, about 5 minutes per batch. Remove from pot and set aside.
3. Add onions and garlic to the pot; cook until onions are translucent.
4. Add carrots and potatoes; cook for an additional 5 minutes.
5. Add browned beef back into the pot, along with Guinness, broth, thyme, salt, and pepper.
6. Bring stew to a boil, then reduce heat and simmer for 2-3 hours or until beef is tender.
Cooking Time: 2-3 hours
Swiss Cheese Fondue with Crusty Bread
A classic Swiss dish that’s perfect for a cozy evening with friends and family, this fondue recipe combines melted Emmental cheese with crusty bread for a delightful snack.
Ingredients:
– 2 cups grated Emmental cheese
– 1 cup grated Gruyère cheese
– 1/2 cup dry white wine
– 1/4 cup lemon juice
– 1 tablespoon garlic, minced
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Crusty bread (such as baguette or ciabatta), cut into 1-inch cubes
Instructions:
1. In a large pot over medium heat, combine Emmental and Gruyère cheese.
2. Add wine, lemon juice, garlic, paprika, salt, and pepper. Stir until the mixture is smooth.
3. Continue heating until the cheese melts and the fondue reaches a creamy consistency (about 5-7 minutes).
4. Serve warm, accompanied by crusty bread cubes.
Cooking Time: 10-12 minutes
Norwegian Gravlax with Mustard Sauce
Gravlax, a traditional Norwegian dish, is cured salmon that’s both flavorful and visually stunning. Serve it as an appetizer or main course, accompanied by the tangy mustard sauce.
Ingredients:
– 1 pound salmon fillet (preferably wild-caught)
– 1/2 cup brown sugar
– 1/4 cup salt
– 1/4 cup white vinegar
– 2 tablespoons chopped fresh dill
– 2 tablespoons chopped fresh parsley
– Mustard Sauce (see below)
Instructions:
1. In a small bowl, mix together sugar, salt, and vinegar.
2. Place the salmon fillet on a large piece of plastic wrap or parchment paper. Brush the sugar mixture evenly over both sides of the salmon.
3. Sprinkle chopped dill and parsley on top of the salmon.
4. Roll the salmon tightly in the plastic wrap or parchment paper, forming a compact cylinder.
5. Refrigerate for at least 24 hours or up to 48 hours.
Mustard Sauce:
– 2 tablespoons Dijon mustard
– 1 tablespoon honey
– 1 tablespoon lemon juice
Mix all ingredients together until smooth. Serve the gravlax with a dollop of Mustard Sauce on top. Enjoy!
Finnish Salmon Soup with Dill and Cream
Experience the warmth of Finland’s rustic cuisine with this creamy salmon soup, infused with the freshness of dill.
Ingredients:
– 1 lb salmon fillet (fresh or frozen), cut into 1-inch pieces
– 4 cups fish stock
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tbsp butter
– 1 tsp dried dill weed
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the salmon pieces and cook until they flake easily with a fork, about 5-7 minutes.
4. Pour in the fish stock and bring to a simmer. Reduce heat and let cook for 10-12 minutes or until the soup has thickened slightly.
5. Stir in the heavy cream and dried dill weed. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: 25-30 minutes
Danish Smørrebrød (Open-Faced Sandwiches)
A traditional Danish snack that’s easy to prepare and delicious to eat, smørrebrød is a simple open-faced sandwich made with rye bread, topped with a variety of ingredients. This recipe provides a classic combination, but feel free to experiment with different toppings!
Ingredients:
– 1 baguette or dark rye bread
– 2 tablespoons unsalted butter, softened
– 1/2 cup pickled herring (or substitute with cucumber slices)
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Slice the bread into 1-inch thick pieces.
3. Spread one side of each slice with butter.
4. Top each slice with pickled herring (or cucumber) and chopped dill.
5. Season with salt and pepper to taste.
6. Serve immediately, or bake for 5-7 minutes if desired.
Cooking Time: None required; serve as is or baked for a crispy top.
Romanian Sarmale (Cabbage Rolls)
Romanian Sarmale (Cabbage Rolls): A Classic Dish from Eastern Europe
Sarmale is a traditional Romanian dish made with stuffed cabbage leaves, beef and pork mixture, and a hint of spices. This recipe is a simplified version of the classic sarmale, perfect for those who want to experience the flavors of Romania without much fuss.
Ingredients:
– 1 head of cabbage
– 500g ground beef and pork mixture
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 10-12 sarmale wrappers (usually made from cabbage leaves or plastic)
Instructions:
1. Start by preparing the filling: In a large bowl, combine ground beef and pork mixture, chopped onion, minced garlic, paprika, salt, and pepper. Mix well until all ingredients are evenly distributed.
2. Cook the sarmale wrappers: Boil the cabbage leaves for 5-7 minutes or cook according to package instructions if using plastic wrappers. Drain and set aside.
3. Assemble the sarmale: Place a cooked cabbage leaf on a flat surface, add about 1 tablespoon of filling in the center, fold the stem end over the filling, then roll the sarmale into a neat package. Repeat with remaining leaves and filling.
4. Cook the sarmale: In a large pot or Dutch oven, place the rolled sarmale seam-side down, with the folded side facing up. Add enough water to cover the sarmale, bring to a boil, then reduce heat and simmer for 20-25 minutes.
Cooking Time: 20-25 minutes
Bulgarian Banitsa (Cheese-Filled Pastry)
A traditional Bulgarian pastry filled with a mix of cheeses, perfect for breakfast or as a snack.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1/2 cup of crumbled feta cheese
– 1/4 cup of grated cheddar cheese
– 1/4 cup of grated mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Unroll the phyllo dough and cut it into 4 equal pieces.
3. In a small bowl, mix together the feta, cheddar, and mozzarella cheese.
4. Place one piece of phyllo dough on a flat surface and brush with some of the beaten egg.
5. Sprinkle a quarter of the cheese mixture onto the phyllo dough, leaving a 1-inch border around the edges.
6. Fold the 1-inch border over the cheese to create a seal, then roll the pastry into a neat log shape.
7. Place the logs seam-side down on a baking sheet lined with parchment paper and brush with the remaining egg.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Summary
Explore the flavors of Europe with these 20 mouthwatering recipes! From classic French Coq au Vin to authentic Italian Spaghetti Carbonara, and from German Schnitzel with Lemon and Capers to Portuguese Pastéis de Nata (Custard Tarts), this collection has something for every occasion. Discover traditional dishes like British Fish and Chips with Tartar Sauce, Hungarian Goulash with Paprika and Potatoes, and Swiss Cheese Fondue with Crusty Bread. With a variety of meat, seafood, and vegetarian options, these European recipes are sure to delight your taste buds.
