Eggplant Cubes, Al Funghetto
Eggplant cubes sautéed with garlic and parsley, mushroom-style (‘al funghetto’).
Sautéed Swiss Chard Stalks with Olive Oil and Garlic
Tender boiled chard stalks sautéed with garlic and parsley. A simple, healthy side dish.
Braised and Gratinéed Celery Stalks
Celery stalks braised in broth with pancetta and onion, then gratinéed with Parmesan.
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.
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.