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We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli.
Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.
This cheesy dish is to Italians what macaroni and cheese is to Americans—warm, homey, and comforting.
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan.
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing.
Simple, savory and the perfect accompaniment to a hearty meal.
Like most marinated vegetable dishes, this one is best made a day ahead of serving.
Use waxy potatoes for this Tuscan purée.
Though rice and pasta are appreciated in Friuli, polente (polenta) is the basic starch; Friulians are even sometimes called polentoni.
You don’t need to rely solely on fresh tomatoes to impart the taste of summer.
We got this simple dish from a California radicchio grower.
Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
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.