Salads, The Italian way of making
Bieta ripassata in padella (Sautéed Swiss Chard)
Broccoli strascinati (Dry Sautéed Broccoli)
Carciofi trifolati (Artichokes Sautéed with Garlic and Parsley)
Cardi gratinati (Gratinéed Cardoons)
Carote al latte (Carrots Braised in Milk)
Cavolfiore alla napoletana (Neapolitan-Style Cauliflower)
Cipolline all’agrodolce (Sweet and Sour Baby Onions)
Fagioli all’uccelletto (Cannellini Beans in Tomato Sauce)
Fagioli al fiasco (Cannellini Beans Simmered with Garlic and Sage)
Fagioli con le cotiche (Roman-Style Pork and Beans)
Fagiolini all’agro (Green Beans with Lemon and Olive Oil)
Fagiolini all’agro (Green Beans with Olive Oil and Lemon)
Fagiolini alla panna (Green Beans in Cream)
Fagiolini in fricassea (Green beans in egg and lemon sauce)
Fagiolini in umido (Green Beans in Tomato Sauce)
Fagiulini spilusieddi (Puglian-Style Green Beans with Onions and Mint)
Finocchi gratinati (Gratinéed Fennel)
Funghi trifolati (‘Truffled’ Mushrooms)
Insalata di arance rosse (Blood Orange Salad)
Patate in padella (Pan-fried Potatoes)
Peperonata (Fried Peppers)
Piselli alla romana (Roman-Style Peas)
Polpette di melanzane (Eggplant ‘Meatballs’)
Scarola aglio e olio (Sautéed Escarole)
Scarola aglio e olio (Sautéed Escarole)
Spinaci ripassati in padella (Sautéed Spinach)
La vignarola
Vignarola (Roman-Style Spring Vegetable Medley)
Zucchine «a scapece» (Marinated Zucchini)
Zucchine cacio e uova (Zucchini with Egg and Cheese)
