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. […]
Category Archives: Vegetables
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.
Fava Beans at their Best
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.
Barley and Tomato Salad Recipe for a Potluck
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.
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.
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.
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.
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.
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.
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.