Puntarelle or cicoria di catalogna (or cicoria asparago) is a variant of chicory. The heads are characterized by an elongated shape (about 40–50 cm), light green stems and dandelion shaped leaves. Puntarelle have a pleasantly bitter taste.Puntarelle appear on vegetable stands in late winter and throughout the spring. Puntarelle are picked when they are young...
Side Dishes
Vignarola, a celebration of spring vegetables in Rome
Vignarola is a celebration of spring and tastes just like spring in a dish. Prepare it at that magical moment when winter turns to spring and artichokes are still in season but you’re heralding the arrival of fresh spring peas and fava beans.Make this dish vegetarian or add some umami-rich pancetta or guanciale to the...
Steamed Cauliflower with a Balsamic, Caper & Anchovy Dressing
Cauliflower and balsamic dressing is a wonderful way to serve this delicious winter vegetable.For those of you who live in Italy, or have visited Italy, you will surely have noticed how delicious the vegetables are on restaurant antipasto tables. The vegetables are served at room temperature...the ideal temperature for flavor to come out to its...
Parboiled Baby Turnips Sautéed in Olive Oil and Garlic
Springtime is the perfect moment to find beautiful baby turnips. You won’t always find them in the market but when you do grab them and whip up this delicious Parboiled Baby Turnips Sautéed in Olive Oil and Garlic dish. You may think turnips don’t appeal to you and that their flavor is too strong: think again!...
Farro, Gorgonzola, Arugula & Tomatoes
Farro, Gorgonzola, Arugula & Tomatoes just happens to be one of the easiest, most delicious and nutritious recipes you can throw together in a flash.Farro is absolutely one of my favorite grains; it has a chewy consistency and almost nutty flavor, and it’s absolutely delicious almost any way you prepare it!I especially love it with...
Fennel, Orange & Olive Salad
There's nothing like the fresh crunchy flavor of fennel bulbs and they're a perfect ingredient in this fennel, sliced orange and olive salad. I put fennel in just about any kind of salad; use a [amazon_textlink asin='B0779C3FFX' text='mandolin' template='ProductLink' store='flavorofita02-20' marketplace='US' link_id='35dcd2df-2174-41d0-976a-226f4fa5dac7'] to slice fennel paper thin for your salad. Fennel tends to turn brown...
Deep-fried Artichokes
Carciofi alla Giudia, or deep-fried Roman globe artichokes, are one of winter's most delicious side dishes. As the artichoke fries it opens up like a flower and yields a gorgeous golden-brown artichoke. The leaves are crispy and delicious and the inside flesh is tender and wonderful. Deep-fried artichokes are easy to prepare; the most important...
Sautéed Purple Cabbage with Fresh Coriander
Sautéed Purple Cabbage with Fresh Coriander What I love most about this dish is that it's downright beautiful. Pantone has established that purple, and all its tonalities, are the food color for 2018 and I concur wholeheartedly. There are so many wonderful purple foods from purple cabbage to beets to eggplant and each one is...
Roman Style Stuffed Artichokes
Roman Style Stuffed Artichokes are delicious served with a few slices of lemon and some calamint leaves. All winter long the market is full of globe, or Roman, artichokes. There are so many delicious ways to prepare them, but the best way is Roman style stuffed artichokes, or Carciofi alla Romana.I usually buy artichokes that...
Shaved Brussels Sprouts Salad with Grated Parmesan Cheese and Toasted Walnuts
Shaved Brussels Sprouts Salad with Grated Parmesan Cheese & Toasted Walnuts is a delightful winter salad and a great way to serve this winter vegetable! I hadn't thought of using brussels sprouts raw in a salad but it's one of the easiest and tastiest ways to use them. Brussels sprouts are an odd vegetable. Their...
Oven Roasted Brussels Sprouts
It's winter vegetable season again and Oven Roadted Brussels sprouts are one of my favorites! There are many wonderful ways to prepare them but they all stem around some variety of roasting which gives them their nutty, delicious flavor. Boiling and steaming are a no-no as this brings out a metallic, unpleasant flavor. Stick with...
Marinated anchovies with spaccasassi, Le Marche
We spend time in Portonovo along the Conero Riviera every year, usually for brief weekend trips of a few days. Some of our closest friends live there and an additional benefit is the spectacular beauty of the area: the lush mountains of the Monte Conero spill dramatically into the Adriatic Sea. The beach is covered...