Italian Tomato Salad

Basic Techniques

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

Recipe List

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

Carciofi fritti all romana (Roman-Style Fried Artichokes)
Carciofi trifolati (Artichokes Sautéed with Garlic and Parsley)
Cardi gratinati (Gratinéed Cardoons)
Carote al latte (Carrots Braised in Milk)
Carote marinate (Marinated Carrots)
Cavolfiore al gratin (Gratinéed Cauliflower)
Cavolfiore alla napoletana (Neapolitan-Style Cauliflower)
Cavolfiore in salse di acciughe (Cauliflower with Anchovy Sauce)

Carote marinate (Marinated Carrots)

Cavolini di Bruxelles fritti (Deep Fried Brussels Sprouts)

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 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)
Funghi trifolati (‘Truffled’ Mushrooms)

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

Melanzane a funghetto (Mushroom-Style Eggplant)
Melanzane a scapece (Marinated Eggplant)

Patate alla lucana

Patate al forno (Oven Roasted Potatoes)
Patate alla lucana (Basilicata-Style Potato Casserole)
Patate in padella (Pan-fried Potatoes)
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’)

Scarola aglio e olio (Sautéed Escarole)
Spinaci alla romana (Roman Style Spinach. with Raisins and Pine Nuts)
Spinaci ripassati in padella (Sautéed Spinach)

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)

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