Vegetables & Salads

Sauteed Mushrooms

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Funghi Saltati For this easy Italian vegetable recipe try to select button mushrooms with smooth, unblemished skins. The caps should be closed, so that no gills show around… Read More »

Sauteed Eggplant

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Melanzana Saltata Select glossy, firm eggplant for this very simple but tasty Italian dish. Preparation: 1 – In a 12-inch skillet, heat olive oil over medium heat. Add… Read More »

Zucchini with Roasted Peppers

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Zucchini con Peperoni Zucchini should be cooked tender-crisp so that its texture contrasts with the roasted peppers. If red peppers are unavailable, you can substitute with pimientos. Enjoy… Read More »

Fried Artichoke Hearts

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Carciofi Fritti Not only is this easy Italian recipe a savory accompaniment to any chicken, meat or fish dishes, but an excellent appetizer as well! Preparation: 1 –… Read More »

Baked Zucchini

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Zucchini al Forno For this Italian recipe, try baking the zucchini slices on the top rack of the oven. They come out crispy and taste as if they… Read More »

Pasta Primavera

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Pasta Primavera There are many different vegetable combinations for Pasta Primavera. Since Primavera means spring, my version of this classic Italian recipe includes zucchini and tender asparagus. Enjoy!… Read More »

Paglia e Fieno

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Paglia e Fieno Ingredients: 4 tbsp butter 1 pound fresh peas, shelled 1 pound mixed fresh green and white spaghetti or tagliatelle 7/8 cup heavy cream 1 tbsp… Read More »

Fettuccine with Roasted Garlic Cream Sauce

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Fettuccine with roasted garlic cream sauce Ingredients: 2 large heads garlic 2 1/2 cups heavy cream 3 thin strips lemon peel salt and pepper 3 cups dried fettuccine… Read More »