Contorni

Antipasta dal Mercato Roasted Market Vegetables (serves 4-6) 1 small eggplant, cut lengthwise into 1/4 inch slices 1 small zucchini, cut lengthwise into 1/4 inch slices 2 Plum tomatoes, quartered lengthwise 1/2 medium head fennel, cut lengthwise into 1/4-inch slices 1 medium carrot, cut diagonally into 1/4 inch slices 1/4 pound shiitake mushrooms, cleaned and […]

Fritelle di San Giuseppe Father’s Day Fritters Makes 45-50 fritters When we first started to make these for the San Guiseppe holiday ( Italian Father’s Day, March 19), we didn’t have an electric mixer, so Aunt LAnda and Aunt Anna- “La Spezina”- were put to work beating the dough by hand.  They were very relieved […]

Funghi Frutti Fried Mushrooms Serves 4 This recipe was written for fresh porcini, which are very hard to find in the United States, so I’ve substituted portobellos. Ingredients: Peanut oil, for deep frying 2 quarts water 3 tablespoons salt 1 cup flour 1 cup cornmeal 1 ½ pounds portobello mushrooms, cleaned, tough stems removed and […]

Funghi Misti dell’Autunno con Polenta Mixed Fall Mushrooms with Polenta Serves 8 as an Appetizer Ingredients: 3 pounds mixed mushrooms, including portobello, oyster, cremini, porcini, and shiitake 3 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped fresh oregano 1 tablespoon finely chopped fresh tarragon Salt and fresh ground black […]

Insalata di Crescione e Fagioli Watercress and Bean Salad Serves 4 Ingredients: 2 ½ tablespoons red wine vinegar Salt and fresh ground black pepper, to taste ½ cup extra-virgin olive oil ¼ cup cooked Cannellini beans ½ cup chopped tomato 3 tablespoons chopped red onion 8 cups well-washed watercress Croutons, for serving Procedure: In a […]

Page 1 of 3123