Fried Eggplant
Essential method for frying eggplant slices perfectly crisp and golden, not sodden with oil.
Tegliata di Biete (Swiss Chard Torte)
A Venetian vegetable pie made with chard, raisins, pine nuts, and Parmesan. A unique sweet and savory flavor.
Fried Cauliflower with Parmesan Batter
Cauliflower florets dipped in a light batter of flour, water, egg, and Parmesan, then fried.
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.
Green Beans Pasticcio
Green beans baked in a light soufflé-like mixture of béchamel, eggs, and Parmesan.
Green Beans and Potato Pie, Genoa Style
A savory Genoese pie of mashed potatoes, green beans, and Parmesan, baked with a breadcrumb crust.
Asparagus with Fried Eggs (Asparagi alla Milanese)
The classic ‘Asparag alla Milanese’. Gratinéed asparagus topped with a sunny-side-up egg fried in butter.