vegetable

Roasted Fennel Soup

  For many folks, soup is the original comfort food, whether it’s a soothing light stracciatella or a hearty pasta e fagioli. This full-bodied fennel soup falls somewhere in between.…

Spaghetti al Finocchio

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  Many of the meals that I prepare, particularly those I’ve created, are actually born out of a previous meal. This is not creative genius on my part, rather a…
Finocchio al Forno

Finocchio al Forno

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  Italians eat fennel (finocchio) in much the same way as Americans eat celery, raw with perhaps a bit of salt. Tossed in a salad, fennel adds a wonderful aromatic…
Roasted Tomatoes

Pomodori al Forno

  Romas, beefstakes, heirlooms and cherries, so many tomatoes, so little time. Recently, I purchased several pounds of tomatoes which I intended on using in a variety of recipes. “Intended”…

Un Raviolo

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  Ettore Boiardi, born in Piacenza, Italy came to America when he was just 16 years old. He started his career in the kitchen of the Plaza hotel in New…

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…

Mini Orzo-Stuffed Peppers

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  This is the mini version of my Orzo-Stuffed Peppers. Just the right size for merenda (snack). Serve them as a delicious first course or bring a tray of peppers…

Cauliflower Tart (Crustless)

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  There are four major groups of cauliflower and hundreds of varieties used around the world. Of these groups: Italian, Northwest European biennial, Northern European annual and Asian, the Italian…

Carciofi alle Brace (Char-Grilled Artichokes)

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  As Pellegrino Artusi, the best-selling nineteenth century Italian cookbook author said, “everyone knows how to cook artichokes on a grill”.¬†Well, if you haven’t attempted it yet, here’s your opportunity…

Frittata con Zucchini

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  A ridiculously quick and easy way to get a perfect frittata (Italian omelet) for one. It seems I always have leftover roasted or grilled veggies of some kind in…

Marinated Zucchini Salad

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  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”…

Cauliflower in Lemon-Caper Sauce

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  Capers are a small but distinctive ingredient in Sicilian cooking. The caper bush grows wild on the Italian Islands of Salina (Aeolian Islands, north of Sicily) and Pantelleria (Strait…

Cauliflower Greens and Eggs

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  I am always looking for alternatives to replace breakfast potatoes. When I made Cauliflower Greens Restelli the other day, I had an “Ahah” moment. Now, that dish is delicious…

Cauliflower Greens Restelli

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  This recipe was created by a sous chef at the St. Louie Union Train Station, for the droves of Italian immigrants passing through in the late 1800’s. I came…

Spinaci alla Siciliana

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  This is a classic Sicilian vegetable dish. It can be prepared with spinach, chard, mustard greens (or any other leafy greens). Nutritious and delicious this recipe literally takes only…

Stuffed Eggplant Stacks

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  This recipe started out as zucchini and ricotta fritters. Well, I have to tell you, it was more like fritter failure because the almond flour I used in the…

Roasted Mashed Cauliflower

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  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…

Tomato & Mozzarella Salad

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  You might not recognize this salad the way it’s presented. I certainly didn’t when it was served to me at a fine restaurant in Las Vegas. I ordered insalata…

Melanzane e Orzo Soup (Eggplant and Pasta)

  Southern Italians use eggplants in a variety of dishes, from Sicilian caponata to eggplant parmesan. My favorite being the simplest … breaded and fried. (I can make an entire…