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* Vegetables |
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Few, if any, cuisines have as many creative ways of cooking vegetables as Italy's. It just scratches the surface to cite the popular preparations for tomatoes, eggplants, peppers, and squash in southern Italy or for cabbage, asparagus, and potatoes in the north. Many different varieties of vegetables are cooked in every conceivable way. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
Of the vegetables included in this chapter, artichokes and cardoons may be among the least familiar in the United States. They are members of the same vegetable family and have a similar flavor, which is a combination of bitter, sweet, and buttery. Unfortunately, they are not as widely distributed here as some vegetables, and they often are not handled properly, so those that are available may not be the best. But once you have enjoyed fresh artichokes stuffed the southern Italian way with bread crumbs, garlic, and herbs, or cardoons baked with butter and cheese, you will appreciate how good they can be. Few need to be convinced of the great flavor and versatility of vegetables like potatoes, peppers, and tomatoes. These three are native to the Western Hemisphere, but made their way to Italy after European explorers returned from the New World. The number of ways they can be cooked either separately or combined could fill a whole cookbook. Tuscans are called mangia fagioli-"bean eaters"-by the rest of Italy because of their devotion to all kinds of beans, both fresh and dried. Whenever I travel in Tuscany, I look for some of the unusual varieties grown there, such as small, round pigna beans or enormous, meaty corona beans. They add interest beyond the typical assortment I find in supermarkets at home. If the Tuscans are mangia fagioli, then the Campanians are mangia foglie, leaf eaters, because they eat a lot of leafy greens such as escarole, broccoli, and lettuces. Most of these are best when simply cooked with garlic, olive oil, and hot pepper, though they are also good with pasta and in soups. Mushrooms, cabbage, cauliflower, and asparagus are just a few of the other kinds of vegetables you will find in this chapter. Enjoying vegetables is easy when they are prepared the Italian way. ARTICHOKES Marinated Artichokes Roman-Style Artichokes Braised Artichokes Artichokes, Jewish Style Roman Spring Vegetable Stew Crispy Artichoke Hearts Stuffed Artichokes Sicilian-Style Stuffed Artichokes ASPARAGUS Asparagus "In the Pan" Asparagus with Oil and Vinegar Asparagus with Lemon Butter Asparagus with Various Sauces Asparagus with Caper-Egg Dressing Asparagus with Parmesan and Butter Asparagus and Prosciutto Bundles Roasted Asparagus Asparagus in Zabaglione Asparagus with Taleggio and Pine Nuts Asparagus Timbales BEANS Country-Style Beans Tuscan Beans Bean Salad Beans and Cabbage Beans in Tomato-Sage Sauce Chickpea Stew Fava Beans with Bitter Greens Fresh Fava Beans, Roman Style Fresh Fava Beans, Umbrian Style BROCCOLI, BROCCOLI RABE, AND CAULIFLOWER Broccoli with Oil and Lemon Broccoli, Parma Style Broccoli Rabe with Garlic and Hot Pepper Broccoli with Prosciutto Bread Bites with Broccoli Rabe Broccoli Rabe with Pancetta and Tomatoes Little Vegetable Cakes Fried Cauliflower Cauliflower Puree Roasted Cauliflower Smothered Cauliflower Cauliflower with Parsley and Onion Cauliflower in Tomato Sauce Cauliflower Torte BRUSSELS SPROUTS AND CABBAGE Brussels Sprouts with Butter Roasted Brussels Sprouts Brussels Sprouts with Pancetta Browned Cabbage with Garlic Shredded Cabbage with Capers and Olives Cabbage with Smoked Pancetta CARDOONS Fried Cardoons Cardoons with Parmigiano-Reggiano Cardoons in Cream CARROTS Carrots and Turnips with Marsala Roasted Carrots with Garlic and Olives Carrots in Cream Sweet-and-Sour Carrots EGGPLANT Marinated Eggplant with Garlic and Mint Grilled Eggplant with Fresh Tomato Salsa Eggplant and Mozzarella "Sandwiches" Eggplant with Garlic and Herbs Neapolitan-Style Eggplant Sticks with Tomatoes Eggplant Stuffed with Prosciutto and Cheese Eggplant Stuffed with Anchovies, Capers, and Olives Eggplant with Vinegar and Herbs Fried Eggplant Cutlets Eggplant with Spicy Tomato Sauce Eggplant Parmigiana FENNEL Roasted Fennel Fennel with Parmesan Cheese Fennel with Anchovy Sauce GREEN AND WAX BEANS Green Beans with Parsley and Garlic Green Beans with Hazelnuts Green Beans with Green Sauce Green Bean Salad Green Beans in Tomato-Basil Sauce Green Beans with Pancetta and Onion Green Beans in Tomato and Pancetta Sauce Green Beans with Parmigiano Wax Beans with Olives LEAFY GREENS Spinach with Lemon Spinach or Other Greens with Butter and Garlic Spinach with Raisins and Pine Nuts Spinach with Anchovies, Piedmont Style Escarole with Garlic Dandelion with Potatoes MUSHROOMS Mushrooms with Garlic and Parsley Mushrooms, Genoa Style Roasted Mushrooms Creamed Mushrooms Creamy Baked Stuffed Mushrooms Mushrooms with Tomato and Herbs Mushrooms in Marsala Grilled Mushrooms Fried Mushrooms Mushroom Gratin Oyster Mushrooms with Sausage ONIONS Baked Onions Onions with Balsamic Vinegar Red Onion Confit Roasted Onion and Beet Salad Pearl Onions with Honey and Orange PEAS Peas with Onions Peas with Prosciutto and Green Onions Sweet Peas with Lettuce and Mint Easter Pea Salad PEPPERS Roasted Peppers Roasted Pepper Salad Roasted Peppers with Onions and Herbs Baked Peppers with Tomatoes Peppers with Balsamic Vinegar Pickled Peppers Peppers with Almonds Peppers with Tomatoes and Onions Stuffed Frying Peppers Neapolitan-Style Stuffed Peppers Stuffed Peppers, Ada Boni's Style Fried Peppers Sautéed Peppers with Zucchini and Mint Roasted Pepper and Eggplant Terrine ONIONS Baked Onions Onions with Balsamic Vinegar Red Onion Confit Roasted Onion and Beet Salad Pearl Onions with Honey and Orange PEAS Peas with Onions Peas with Prosciutto and Green Onions Sweet Peas with Lettuce and Mint Easter Pea Salad PEPPERS Roasted Peppers Roasted Pepper Salad Roasted Peppers with Onions and Herbs Baked Peppers with Tomatoes Peppers with Balsamic Vinegar Pickled Peppers Peppers with Almonds Peppers with Tomatoes and Onions Stuffed Frying Peppers Neapolitan-Style Stuffed Peppers Stuffed Peppers, Ada Boni's Style Fried Peppers Sautéed Peppers with Zucchini and Mint Roasted Pepper and Eggplant Terrine ZUCCHINI AND WINTER SQUASH Zucchini Carpaccio Zucchini with Garlic and Mint Sautéed Zucchini Zucchini with Prosciutto Zucchini with Parmesan Crumbs Zucchini Gratin Zucchini with Tomatoes and Anchovies Zucchini Stew Zucchini Stuffed with Amaretti Zucchini Stuffed with Porcini Mushrooms Tuna-Stuffed Zucchini Fried Zucchini Zucchini Flans Sweet-and-Sour Winter Squash MIXED VEGETABLES Grilled Vegetables Roasted Winter Root Vegetables Summer Vegetable Stew Layered Vegetable Casserole From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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