Contorni/Side Dishes

Rapini or Broccoli Rabe Sauteed with Olive Oil and Garlic and the joys of Guest Chefing

November 6, 2014
Thumbnail image for Rapini or Broccoli Rabe Sauteed with Olive Oil and Garlic and the joys of Guest Chefing

Giuliano is often asked to be a “guest” chef at charity dinners. These are events that we like to support and Giuliano travels around the United States creating such dinners.  The menus for these events are always spectacular; but we’ve learned that the homey flavors of porcini mashed potatoes; broccoli rabe, etc… sometimes are the […]

For the full article:

Puntarelle Roman Salad: A Strange Italian Green

January 27, 2014
Thumbnail image for Puntarelle Roman Salad:  A Strange Italian Green

Puntarelle is also the name of the traditional preparation, a salad that is famous from Rome. It is a rich tasting, beautiful salad that will have you and your family and friends transported back to the eternal city of Rome. A dish fit for Caesar himself.

For the full article:

Artichoke Risotto: Risotto ai Carciofi

April 24, 2012
Thumbnail image for Artichoke Risotto:  Risotto ai Carciofi

Creating artichoke risotto can be a bit intimidating. The artichokes need to be trimmed properly and at first the technique can be a bit daunting. No worries, just a bit of practice is needed. We like to use the small artichokes that in our stores come in packets. They are more tender than the big globe artichokes and are easier to trim.

For the full article:

Fava Beans at their Best

October 10, 2011

there were some blanched, peeled favas left over and they went into a quick sauce for homemade tagliatelle, sautéed in butter with a hunk of prosciutto ground very fine and whipping cream.

For the full article:

A Sexy Side Dish: Potatoes with Truffle Salt Recipe

April 21, 2011
Thumbnail image for A Sexy Side Dish: Potatoes with Truffle Salt Recipe

We prepared them simply, boiled with a drizzle of good extra virgin olive oil and a dash of truffle salt. They were delicious and tender, I looked at Giuliano and said,“ It’s a pity that potatoes don’t get more respect”. I know I will never take a potato for granted again.

For the full article:

Barley and Tomato Salad Recipe for a Potluck

March 29, 2011

Cooking barley is just like rice, yet the grain has a nutty flavor that gives depth to the dish. Add the tomato, parsley and onion to the dish and you are set with an easily transportable dish that all will enjoy.

For the full article:

Grilled Endive Recipe

March 1, 2011
Thumbnail image for Grilled Endive Recipe

A wonderful way of preparing endive is to grill it, which gives it a deep, nutty flavor and sweetens it. Last week Giuliano grilled some and the children liked it so much it was gone in an instant.

For the full article:

Rosemary and Garlic Roasted Potatoes

January 10, 2011
Thumbnail image for Rosemary and Garlic Roasted Potatoes

Roasted potatoes are perhaps the ultimate comfort cold weather food.. What makes this dish Italian are the seasonings. The combination of garlic and rosemary is the distinctive aroma of Italian roasts. Breathing it is as one enters the house makes one’s mouth water in anticipation. For me, it is the smell of tranquility.

For the full article:

Sautéed Mixed Greens

November 29, 2010
Thumbnail image for Sautéed Mixed Greens

Usually prepared and served out of a small shack that may have a few plastic tables, piadina is a flat bread that is chewy but tender. Until not very long ago it used to be the everyday bread of Romagna. It is baked to order on a griddle (traditionally made of terracotta) and served with a variety of salumi, cured meats, and cheeses. One of our favorite toppings is sautéed mixed greens using a combination of mild and slightly bitter greens. It is both savory and soothing. Even without piadina, it is a side dish Giuliano often enjoys making. Made with Savoy cabbage, Swiss chard, and broccoli rabe, it appeared most recently on our Thanksgiving table.

For the full article:

Yellow Squash with Grape Tomatoes: A great Thanksgiving side dish

November 22, 2010
Thumbnail image for Yellow Squash with Grape Tomatoes: A great Thanksgiving side dish

Not only do the ingredients look good together, the flavors complement each other perfectly. The simplicity of using only onions and marjoram, and patient sautéing to bring out the sweetness of the squash and grape tomatoes, makes this recipe distinctively Italian.

For the full article:

The secret to making cardoons tender and sweet, a quick and easy fall recipe

November 8, 2010
Thumbnail image for The secret to making cardoons tender and sweet, a quick and easy fall recipe

Of course, most children won’t like anything remotely bitter, but I’ve discovered how to eliminate that bitterness, and our kids, who love artichokes, also love cardoons.

For the full article:

Easy White Rice Recipe

October 3, 2010

This is how my grandmother used to cook rice, and it’s a foolproof easy recipe. I use the same rice I use for risotto, which comes out slightly sticky but I love its starchy flavor. It’s also good with basmati rice or good plain white rice.

For the full article:

Fresh Beet Salad

September 21, 2010
Thumbnail image for Fresh Beet Salad

Beets are often shunned, yet they are a favorite in our home. Baked fresh beets have a rich, sweet flavor that our kids love.

For the full article:

Dressing an Italian Salad

September 1, 2010
Thumbnail image for Dressing an Italian Salad

“Italian dressing” is about as Italian as spaghetti with meatballs or chicken Tetrazzini. That is, you won’t find any in Italy. Instead of a recipe, we have a proverb for how to dress a good Italian salad.

For the full article:

Sautéed Zucchini with Fresh Mint and Basil: a Hopeful Garden

July 27, 2010
Thumbnail image for Sautéed Zucchini with Fresh Mint and Basil: a Hopeful Garden

This easy recipe is so good, that you will find yourself sneaking some before serving, and there are rarely any leftovers.

For the full article:

A Magical Venetian Day with a recipe for Fried Zucchini Blossoms

May 28, 2010
Thumbnail image for A Magical Venetian Day with a recipe for Fried Zucchini Blossoms

In Italy eating is of supreme importance and a cardinal rule is that local food is the best and freshest. Therefore, anything nostrano “ours”, is more expensive and desirable than anything imported. In Venice, local fish is more prized than anything else.

For the full article:

Timeless Rice, with a Recipe for Butternut Squash Risotto

October 6, 2009
Thumbnail image for Timeless Rice, with a Recipe for Butternut Squash Risotto

We have come to see the Gazzani rice mill. It has been in continuous operation since 1648 and still uses the mortar and pestle method that is found in only one other place in Italy.

For the full article: