Fried Cauliflower Wedges (Egg & Breadcrumb)
Tender cauliflower wedges breaded and fried to a golden crisp. Perfect as a side or appetizer.
Gratinéed Cauliflower with Béchamel Sauce
Cauliflower baked in a creamy béchamel sauce with a golden Parmesan crust.
Gratinéed Cauliflower with Butter and Parmesan
Blanched cauliflower florets baked with plentiful butter and Parmesan until golden. Pure comfort.
Braised Carrots with Parmesan Cheese
Carrots braised in butter and water until wrinkled and concentrated in flavor, finished with Parmesan.
Smothered Cabbage, Venetian Style (Sofegao)
Shredded cabbage slow-cooked in a sealed pot with onion, garlic, olive oil, and vinegar until meltingly tender.
Fried Broccoli Florets
Broccoli florets dipped in egg and breadcrumbs, then fried until golden and crisp.
Sautéed Broccoli with Butter and Parmesan
A richer variation of sautéed broccoli, using butter and finishing with Parmesan cheese.
Sautéed Broccoli with Olive Oil and Garlic
Broccoli blanched and then sautéed in olive oil and garlic. The classic Italian way to serve broccoli.
Green Beans Pasticcio
Green beans baked in a light soufflé-like mixture of béchamel, eggs, and Parmesan.
Green Beans with Yellow Peppers and Tomatoes
A colorful braise of green beans, sweet yellow peppers, and tomatoes with a kick of chili pepper.