Serves: 5
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.
This * Vegetables recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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