Celebrating the Mediterranean lifestyle one delicious dish at a time.
Recipes for vegetable dishes.
This appetizer of fried eggplant with peppers, onions, and garlic has been a staple of Sicilian cuisine for centuries; there are as many variations of this dish as their are kitchens in Sicily. I learned to make it from a chef in Ortigia and he was adamant about the proper ingredients. I have modified the …
This classic Italian recipe is perfect for early summer when the zucchini blossoms are abundant. Use the male flowers (the ones with the single stamen covered in pollen); these don’t produce fruit, but just pollinate the female flowers. Serves 8-10 Recipe courtesy of Jennifer McIlvane www.lifeitalianstyle.com Ingredients about 15 -20 zucchini flowers 500g (1 pound) …
Full of the fresh flavors of spring, this dish is the perfect accompaniment to roasted meats, but makes a complete vegetarian meal as well. INGREDIENTS 1.5 pounds asparagus 1 pound cherry tomatoes, halved 3 tablespoons Casina Rossa Extra Virgin Olive Oil 1 tablespoon Fior di Maiella Spicy Bruschetta Salt 8 ounce ball of fresh Mozzarella, sliced into …
I had a salad similar to this in Chicago at a tapas bar and it was so delicious I came home and recreated the combination. Brussels sprouts and bacon are a match made in heaven and the addition of the citrus and pickled onion add a welcome brightness. INGREDIENTS For the salad: 1 pound Brussels …
Ingredients 3 Onions3 Eggplant3 Courgettes (zucchini)3 Cloves GarlicTomato Sauce*Olive OilSaltPepper Directions Peel onions, eggplant, courgettes and garlic. Cube the eggplant and courgettes. Large dice the onion and finely chop the garlic. Separately sauté’ each of the vegetables in olive oil, the onions (until clear), and the eggplant and courgettis until el dente. When all vegetables …
Anchovies and give an otherwise rather pedestrian vegetable a savory, umami kick, and the lemon brings out the sweetness in the zucchini. This is a great side dish for grilled meats. Ingredients: 4 cups zucchini, grated 8 anchovy fillets (1 can) 2 cloves garlic, minced 4 tbsp Ritrovo Selections Olive Oil with Lemon or 3 tablespoons extra-virgin …
Recipe courtesy of Jennifer McIlvane www.lifeitalianstyle.com Ingredients 3 tablespoons extra-virgin olive oil 2 cloves garlic 1/2 cup diced pancetta 1 bunch asparagus, sliced 1 cup cherry tomatoes, halved 1/4 cup Parmigiano Regginano Directions In a pan heat olive oil with a clove of garlic and a hot pepper. Add diced pancetta Add chopped sliced asparagus …
Makes 4 Servings Ingredients: 2 tablespoons unsalted butter 1 tablespoon extra virgin olive oil 2 garlic cloves, finely chopped 4 small zucchini, cut into “spaghetti” with the Spirelli Spiral Slicer 2 tablespoons chopped flat-leaf parsley 1 tablespoon lemon juice 1 cup oven roasted tomatoes French seasoning salt to taste Directions: Heat butter and oil in …
Makes 4 Servings Recipe adapted from delicious at taste.com Ingredients: 4 chicken breasts 8 garlic cloves Pared rind and juice of 2 large lemons 6 sprigs lemon thyme 1 cup limoncello ¼ cup unsalted butter 2 tablespoons Poggi Bonsi extra-virgin olive oil Directions: Place chicken in a non-metallic dish with garlic, rind and juice, and …
This beautiful tart is easy to make and makes a great summer appetizer or side dish. Serve it warm or an room temperature. Ingredients: 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced 1 sweet onion, thinly sliced 1 small zucchini, cut in half and sliced into 14” slices 2 tablespoons Garlic It! Savory …