Green Beans and Potato Pie, Genoa Style
A savory Genoese pie of mashed potatoes, green beans, and Parmesan, baked with a breadcrumb crust.
Smothered Green Beans with Carrot Sticks and Mortadella
Green beans and sweet carrots slow-cooked with diced mortadella (or ham) and butter. A flavorful side dish.
Sautéed Green Beans with Parmesan Cheese
Boiled green beans sautéed in butter and finished with plenty of Parmesan. The simplest way to elevate green beans.
Gratinéed Asparagus with Parmesan
Fresh asparagus spears boiled and then baked with butter and Parmesan until a golden crust forms.
Braised Sunchokes and Scallions
A delicate braise of thinly sliced sunchokes and sweet scallions. A harmonious pairing.
Smothered Sunchokes with Tomato and Onion
Sunchokes slow-cooked with tomatoes, sweet onion, and a hint of chili pepper.
Sunchoke Gratin
Sliced sunchokes layered with butter and Parmesan, baked to a golden finish. A creamy, savory delight.
Sautéed Sunchokes (Jerusalem Artichokes)
Crisp and nutty sunchokes sautéed with olive oil, garlic, and parsley. A simple, elegant side dish.
Artichoke Torta in a Flaky Crust
A refined vegetable pie. Thinly sliced artichokes braised with herbs, mixed with ricotta and eggs, baked in a unique ricotta-butter pastry.
Gratin of Artichokes, Potatoes, and Onions
Pre-cooked artichokes baked with raw potato slices and caramelized onions. A meltingly tender gratin.