Contorni and Salads

How to Slice a Bell Pepper
Salads, The Italian way of making
Italian Tomato Salad: The Essential Guide

Bieta ripassata in padella (Sautéed Swiss Chard)
Broccoli strascinati (Dry Sautéed Broccoli)

Carciofi alla parmigiana (Artichoke Parmesan)
Carciofi alla romana (Roman Style Braised Artichokes)
Carciofi fritti all romana (Roman-Style Fried Artichokes Wedges)
Carciofi trifolati (Artichokes Sautéed with Garlic and Parsley)
Carciofi in fricassea (Artichokes with Egg-Lemon Sauce)

Cardi fritti (Deep Fried Cardoons)
Cardi gratinati (Gratinéed Cardoons)
Carote al latte (Carrots Braised in Milk)
Carote marinate (Marinated Carrots)
Cavolfiore alla Cavour (Cauliflower à la Cavour)
Cavolfiore al gratin (Gratinéed Cauliflower)
Cavolfiore alla napoletana (Neapolitan-Style Cauliflower)
Cavolfiore in salse di acciughe (Cauliflower with Anchovy Sauce)

Coste di bieta gratinate (Gratinéed Swiss Chard Stalks)
Cavolini di Bruxelles fritti (Deep Fried Brussels Sprouts)

Cianfotta (Summer Vegetable Stew)

Cipollata calabrese (Calabrian-Style Braised Red Onions)

Cipolle al forno (Oven-Roasted Onions)
Cipolline all’agrodolce (Sweet and Sour Baby Onions)
Cipolline novelle con piselli (Spring Onions and Peas)
Cipolline in umido (Baby Onions Braised in Tomato Sauce)

Coste di bieta gratinate (Gratineed Swiss Chard Stems)
Crocchette di patate (Potato Croquettes)

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 Olive Oil and Lemon)
Fagiolini alla panna (Green Beans in Cream)
Fagiolini e patate (Green Beans and Potatoes)
Fagiolini in fricassea (Green beans in egg and lemon sauce)
Fagiolini in salsa di acciughe (Green beans in Anchovy Sauce)
Fagiolini in umido (Green Beans in Tomato Sauce)
Fagiulini spilusieddi (Puglian-Style Green Beans with Onions and Mint)
Finocchi gratinati (Gratinéed Fennel)
Fiori di zucca alla ligure (Ligurian Style Zucchini Blossoms)
Frandura di Montalto (Ligurian Potato Pie)
Funghi gratinati (Gratinéed Mushrooms)
Funghi trifolati (‘Truffled’ Mushrooms)

Insalata di arance rosse (Blood Orange Salad)
Insalata pantesca (Mixed Salad from Pantelleria)
Insalata di patate e tonno (Tuna and Potato Salad)
Insalata di pomodoro (Tomato Salad)

Melanzane a funghetto (Mushroom-Style Eggplant)
Melanzane imbottite alla napoletana (Neapolitan Stylel Stuffed Eggplant)
Melanzane sott’olio (Oil Cured Eggplant)
Melanzane a scapece (Marinated Eggplant)
Melanzane alla tarantina (Taranto Style Eggplant)
Parmigiana di melanzane alla siciliana (Siciilan Style Eggplant Parmesan)

Patate al forno (Oven Roasted Potatoes)
Patate alla lucana (Basilicata-Style Potato Casserole)
Patate in padella (Pan-fried Potatoes)
Patate in tecia (Trieste Style Hash Browns)
Patate dolci alla griglia (Grilled Sweet Potatoes)
Peperoni al gratin (Gratinéed Peppers)
Peperoni in padella (Fried Peppers)
Piselli alla romana (Roman-Style Peas)
Polpette di melanzane (Eggplant ‘Meatballs’)
Polpettone di fagiolini e patate (Green Bean and Potato Loaf)
Pomodori gratinati (Gratinéed Tomatoes)

Scarola imbottita (Oven-Baked Stuffed Escarole)

Spinaci alla romana (Roman Style Spinach. with Raisins and Pine Nuts)
Spinaci ripassati in padella (Sautéed Spinach)

Taccole con pancetta e pomodoro (Snap Peas with Pancetta and Tomato)

Tiella di patate, cipolle e pomodori (Potato, Onion and Tomato Casserole)
Tiella di patate e funghi (Potato and Mushroom Casserole)

Verza stufata (Braised Cabbage)
Vignarola (Roman-Style Spring Vegetable Medley)

Zucchine «a scapece» (Marinated Zucchini)
Zucchine cacio e uova (Zucchini with Egg and Cheese)

Zucchine a fiammifero (Zucchini Matchsticks)

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