Ingredients
Ingredients
Ingredients
You could cook the asparagus a day ahead, and make the salad hours before serving.
Ingredients
This vegetable ragu is one of those sublime one-dish meals that for me captures all the nurturing goodness of the Italian food I was raised with. What Ciambotta is to southern Italians, Stufato is to northerners—the concepts are the same. Vegetables, from greens and beans and zucchini to tomatoes and peppers, all cook together, making their own sauce and becoming a lavish vegetable stew. Merely heat a little olive oil in a big shallow pan, stir in whatever is fresh and good at the moment, sear everything, then cover. When vegetables cook in their own juices, their flavors open up and their textures go from crisp to silken.
Snappy, spicy, and a perfect lift for so many dishes, this seasoning found in the city of Lecce, in southern Italy's Apulia region, is an old way of putting up the last (or first) of the tomato harvest.
An oven-roasted potato pancake with a few new twists. Try substituting rutabaga, turnips, parsnips or white potatoes for a quarter of the yams. And do use organic ingredients if at all possible. Serve this as a main dish with a salad or as a side dish with grilled pork or eggplant, and salad of fresh cabbages.
Crisp, bronzed and fragrant, this turkey takes a mere ten minutes to the pound cutting the usual roasting time down by a third to a half. Steam from the white wine in the pan makes the skin especially good, and roasting on a rack of vegetables and apple gives you especially fine pan juices for gravy.