Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens.
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
The hint of lemon can transform many dishes including this creamy risotto.
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
For this dish, use fresh young favas with thin, tender skins that don't need peeling.
At Barbuto, chef Jonathan Waxman serves variations of this salad on his menu throughout the year using other vegetables-for instance, asparagus in the spring and zucchini in the summer.
Marcella Hazan says that artichokes will only truely develop their flavor when they are deeply browned.
In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
A popular Roman-Jewish specialty, this dish is simple but exquisite.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too.
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
At Rao’s, Italian sausage is usually added to this pasta—but since author McNamee already had penne with cabbage and sausage on the table, the kitchen served him this simpler version.
Using the freshest peas of spring makes this dish simply scrumptious.