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    Vegetable

    Puntarelle salad

    January 21, 2022

    salad is served with a dressing made of anchovy, garlic, vinegar, and salt, blended with olive oil.

      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...

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    Eggplant Parmesan

    June 29, 2021

    Eggplant Parmesan

    Eggplant Parmesan is one of my favorite dishes, and one I make a lot when we have our summer garden.You can roast or grill the eggplant, but it doesn't yield the same flavor and texture satisfaction that frying does.Everyone has a different idea on how to prepare eggplant for frying: peel or not, salt & drain first,...

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    Steamed Cauliflower with a Balsamic, Caper & Anchovy Dressing

    October 30, 2020

    EA9C134F-E6ED-41FB-80DA-9F5F75D7B306

    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...

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    Zucchini Parmesan and Prosciutto

    August 8, 2020

    Zucchini Parmesan & Prosciutto is it delicious and cheesy way to use summer zucchini from your garden

    Zucchini Parmesan & Prosciutto is a deliciously gooey and cheesy dish that makes great use of all your summer garden zucchini. No frying or precooking needed! It’s not fair to call zucchini a weed but in many ways it acts like one in the garden. It self-propagates from year to year from any seeds left...

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    Spring Ravioli: Stinging Nettle and Ricotta Filling with Spring Peas, Fava Beans & Asparagus

    May 15, 2020

    Spring Ravioli: Stinging Nettle and Ricotta Filling with Spring Peas, Fava Beans & Asparagus

    I’m still strongly in foraging mode, and stinging nettle is abundant. Along with seasonal spring vegetables I’ve thrown all these ingredients together to make a wonderful spring ravioli recipe. We're in that magic moment of springtime when there’s an abundance of newly harvested fava beans and spring peas, and wild asparagus. It’s wonderful to be able...

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    Parboiled Baby Turnips Sautéed in Olive Oil and Garlic

    April 25, 2020

    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!...

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    Pasta and Bean Soup - Pasta e Fagioli

    December 18, 2019

    Pasta and bean soup: Simple, hearty, and delicious!

    Pasta and Bean Soup - Pasta e Fagioli I don't know why I never posted my mother-in-law's delicious recipe for pasta and bean soup – pasta e fagioli – but there you have it: it slipped through the cracks somehow.It was just when I made it the other day that I realized I had never...

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    Farro, Gorgonzola, Arugula & Tomatoes

    November 22, 2019

    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...

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    Radicchio Ravioli with Chestnut Cream, Sizzled Pork Jowl and Fried Sage

    October 13, 2019

    Radicchio Ravioli with Chestnut Cream, Sizzled Pork Jowl and Fried Sage secondi dish

    When fall rolls around it's time to make dishes that bring together some of the season's best ingredients. Radicchio Ravioli with Chestnut Cream, Sizzled Pork Jowl and Fried Sage is one of those dishes! This recipe was adapted from a La Cucina Italiana recipe. Since these delicious ravioli can be made in advance and frozen they...

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    Cameroni farro pasta with pioppini mushrooms, peperoncino and tomatoes

    October 12, 2019

    Farro pasta with pioppini mushrooms

    Cameroni Farro Pasta with Pioppini Mushrooms, Peperoncino and Tomatoes has amazing flavor and a great textured farro pasta. I can't seem to give up eating well in the interest of shedding a few pounds so I'm always on the search for ways I can have both. Every once in awhile I come up with a...

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    Penne with Eggplant Sauce (alla Norma)

    September 23, 2019

    Penne summer pasta with eggplant is a luscious Sicilian dish. Fresh basil and salted ricotta add additional great flavor to the dish!

    If you saw my recent Instagram post then you know we had a mega-festa for the ferragosto August holiday. I made enough Penne with Eggplant Sauce (alla Norma) for over 30 people and by the time we got to the pasta course we had eaten so much else that I ended up with leftover pasta!...

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    Bread and Tomato Appetizer

    August 31, 2019

    Bread and Tomato Appetizers drizzled with olive oil

    Bread and Tomato is just about the easiest and most delicious of all appetizers. If truth be told we have it just about every night while we prepare dinner, and often at lunchtime too. The key to preparing a delicious Bread and Tomato appetizer is simple: high quality ingredients! It sounds obvious, doesn't it? Just...

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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