Italian Side
Italians do not really plate a side. The contorno arrives separately — a plate of vegetables on the table, a bowl of beans, a salad after the meat. It is its own course, not an afterthought.
Featured italian side recipes
- Fagioli all'olio — Iris · Tuscany, Italy · Cannellini cooked slow with sage, finished with new oil. The whole side.
- Broccoli rabe, garlic and chile — Iris · Puglia, Italy · Blanched, finished in oil, the bitter is the point.
- Caponata, Sicilian — Rosalia Greco · Palermo, Italy (Brooklyn) · Rosalia: better the next day, and the day after that.
- Polenta, soft, with butter — Iris · Veneto, Italy · Coarse cornmeal, water, salt, forty-five minutes. Stir.
- Fennel and orange salad — Iris · Sicily, Italy · Shaved fennel, blood orange, olive oil, salt. Winter.
- Roast potatoes, rosemary — Iris · Umbria, Italy · Hot oven, hard roast, rosemary thrown in late.
- Zucchine trifolate — Iris · Rome, Italy · Sliced thin, sautéed in oil with garlic and parsley.
- Puntarelle with anchovy dressing — Iris · Rome, Italy · Roman winter chicory, anchovy-vinegar dressing, ice water.
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