Tegliata di Biete (Swiss Chard Torte)
A Venetian vegetable pie made with chard, raisins, pine nuts, and Parmesan. A unique sweet and savory flavor.
Braised Celery Stalks with Onion, Pancetta, and Tomatoes
Celery braised in a flavorful tomato and pancetta sauce. A hearty vegetable side.
Celery and Potatoes Braised in Olive Oil and Lemon
A simple, rustic braise of celery and potatoes, brightened with fresh lemon juice.
Smothered Cabbage, Venetian Style (Sofegao)
Shredded cabbage slow-cooked in a sealed pot with onion, garlic, olive oil, and vinegar until meltingly tender.
Fava Beans, Roman Style (Fave al Guanciale)
The classic Roman spring dish. Young fava beans stewed with onion and guanciale (or pancetta).
Crisp-Fried Artichoke Wedges
Artichoke wedges blanched, breaded, and fried until golden crisp. A perfect appetizer or side dish.
La Frittedda Smothered Artichokes, Fava Beans, and Peas with Fennel
A Sicilian celebration of spring. Young artichokes, fava beans, and peas braised with wild fennel. A heavenly combination.
Braised Artichokes and Potatoes
A rustic combination where potatoes and artichokes are cooked together until meltingly tender.
Braised Artichokes and Leeks
Sweet leeks and tender artichokes braised together. A delicate and sophisticated vegetable side dish.
Honeycomb Tripe with Beans
A variation of the classic tripe stew with the addition of creamy cranberry or cannellini beans.