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Meats
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Vegetables
Agata's Baby Artichokes and Peas
Agata's Zucchini al Forno
Braised Cavolo Nero (Tuscan Black/Lacinato Kale)
Braised Pearl Onions
Brioche di Patate
Cipolline Onions Braised with Orange Juice & Balsamic Vinegar
Fritelle di Melanzane (Eggplant Fritters)
Layered Torta di Patate
Roasted Shallots
Sicilian Stuffed Roasted Peppers
Stuffed Squash
Stuffed Artichokes
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Eggplant Caponata
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Cipolline Onions Braised with Orange Juice & Balsamic Vinegar
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Fritelle di Melanzane (Eggplant Fritters)
I love to serve this antipasti when I entertain because these little fried balls are just as good at room temperature as they are warm. They are also surprisingly light and tasty, and you will be surprised to see how children go for them!
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Layered Torta di Patate
I love potatoes in any shape or form and I developed this hearty recipe as a side for roasted meats such as lamb, game or ham. It looks like a tiered potato "cake" with multi layers and has so much eye-appeal it could stand alone with a salad for lunch. You could serve wedges slightly warmed so that the cheese oozes a little or at room temperature when it is more firm and compact. The surprise bits of peas, ham and melted cheese delight at every bite.
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Roasted Shallots
This simple dish is a delicious accompaniment to meat and poultry dishes.
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Sicilian Stuffed Roasted Peppers
Orange bell peppers are the sweetest and meatiest of all, and easy-to-peel. Drape the silky-soft slices around the tuna filling and present them slightly cooled from the fridge or at room temperature. This dish makes a wonderful antipasto or light lunch accompanied by a salad composed of tender lettuces.
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