Eggplant Cubes, Al Funghetto
Eggplant cubes sautéed with garlic and parsley, mushroom-style (‘al funghetto’).
Fried Cauliflower Wedges (Egg & Breadcrumb)
Tender cauliflower wedges breaded and fried to a golden crisp. Perfect as a side or appetizer.
Sautéed Broccoli with Olive Oil and Garlic
Broccoli blanched and then sautéed in olive oil and garlic. The classic Italian way to serve broccoli.
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.
Sautéed Sunchokes (Jerusalem Artichokes)
Crisp and nutty sunchokes sautéed with olive oil, garlic, and parsley. A simple, elegant side dish.
Crisp-Fried Artichoke Wedges
Artichoke wedges blanched, breaded, and fried until golden crisp. A perfect appetizer or side dish.
Sautéed Lamb Kidneys with Onion, Treviso Style
Lamb kidneys pre-cooked briefly to remove strong flavors, then sautéed with sweet onions and parsley.
Roast Chicken with Lemons
Perhaps the simplest and most celebrated roast chicken recipe. Just a whole bird and two lemons create a magically self-basting, juicy roast.
Porgies Pan-Roasted with Marjoram and Lemon
Small whole fish are pan-roasted with garlic, marjoram, and lemon. This method combines the flavor concentration of roasting with the juiciness of stovetop cooking.
Pan-Roasted Mackerel with Rosemary and Garlic
Whole mackerel is pan-roasted slowly with garlic, rosemary, and lemon. This method concentrates flavors while keeping the flesh tender and juicy.