Insalata di arance e finocchi (Orange and Fennel Salad)
It might be the season, but coming right on the heels of our recent post on Sausages and Grapes, today’s […]
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sides/contorno
Peas and Eggs (Piselli cacio e uova)
Columbus Day is right around the corner, and as regular readers know, that’s the occasion each year for us to
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Cotolette di melanzane (Eggplant Cutlets)
We all know that breaded cutlets and chops, whether veal, pork, lamb or—that all American favorite—chicken, make for awesome eating.
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Carciofi coi piselli (Braised Artichokes and Peas)
Two iconic spring vegetables, artichokes and peas, are braised together with an onion flavor base to make this simple but tasty
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Patate al forno (Italian Oven Roasted Potatoes)
It’s often the most obvious things that we overlook. And so I just realized that I’ve never blogged about patate
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Verza stufata (Braised Savoy Cabbage)
With all the focus today on trendy vegetables like kale and Brussels sprouts, we tend to forget about good old
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Carciofi e patate in padella (Braised Artichokes and Potatoes)
Artichokes are usually thought of a spring vegetables, but in many countries, including here in the US, they have a
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Peperoni in padella (Angelina’s Fried Peppers)
Everyone knows about fried peppers—they’re a summertime standby. They make an appearance at just about every Italian cookout or street festival.
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Zucchine «a scapece» (Piquant Fried Zucchini)
There are four quintessential Italian summer vegetables: tomatoes, peppers, eggplant and zucchini. Of these, zucchini seems to get the least
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