Summer Squash A Scapace
“A Scapece” is a two-step method of preparing vegetables. First, le verdure (vegetables) are fried, then marinated in vinegar overnight. Typically, they are served as Merende or as a…
side dish
Potate in Insalata
2 Comments
A potato salad in Italy is quite different from a salad by the same name here in the states. Consisting of boiled, cooked and peeled potatoes, this salad is…
Muffuletta Salad
The quintessential New Orleans sandwich, the muffuletta, is rarely found anywhere outside of the Crescent City. Pronounced “moo-foo-LET-ta,” this deli meat and cheese hero piled with a tangy olive…
Cipollini
Little onions, (cipollini) look like ping-pong balls that have been slightly flattened. These little bulbing onions originated in Italy and are harvested 100 days after planting. They have a…
Marinated Zucchini Salad
This is another one of those recipes that travels well. Whether you’re off to the beach or an extended road trip, salads prepared without mayonnaise have a longer “cooler”…
Fricassea di Funghi
The only fricasee dish I can recall was with chicken in a wonderful lemon-y butter sauce. I only have mushrooms tonight so I thought I’d try and recreate that…
Roasted Mashed Cauliflower
I love how sweet cauliflower gets when it’s roasted. Quite a different taste from a flowerette on a crudite platter. I’m not a fan of this vegetable in its…
Roasted Red Peppers
Serve with toasted Bruschetta. These full-of-flavor peppers can also be used in omelettes, pannini and pasta. They are always in my refrigerator in the summer months when they’re less…
Sformato di Cavolfiore
A sformato is similar to a souffle but not as airy so you don’t have to worry about it falling. They almost always contain beaten eggs, and usually a…
Fagioli al Pomodoro
Beans are so darn good for you that I’m always looking for ways to incorporate them into our meals. This recipe is great as an antipasto all by itself;…