Side dish recipes

Anchovy Potato Croquettes Christiana

Apple-shaped potato croquettes with oil-packed anchovies, parsley, mustard and nutmeg, fried in a breadcrumb coating.

Anchovy Potato Gratin

Creamy chopped potatoes and anchovies baked under a golden Parmesan crust.

Artichokes Stewed with Nepitella

Floured artichoke wedges browned in olive oil, then stewed with garlic, fresh nepitella and a little plain tomato juice.

• 55 min

Artichokes Stuffed with Prosciutto and Mushrooms

Whole artichokes filled with their tender inner leaves, prosciutto, dried mushrooms, fresh bread crumbs and finely chopped aromatics, then braised upright.

• 90 min

Artichokes Stuffed with Veal

Whole artichokes filled with minced veal, prosciutto, tender artichoke leaves, mushrooms and a little bread and Parmesan, then browned and steam-braised.

• 90 min

Artichokes in Lemon and Egg Sauce

Artichoke quarters braised in butter and broth, then warmed in a light parsley, breadcrumb, lemon and egg-yolk sauce.

• 55 min

Artusi’s Roman-Style Flour Gnocchi

Soft wheat-flour gnocchi with milk, egg and Gruyere, arranged as irregular chunks with butter and Parmesan between the layers, then browned.

• 110 min

Asparagus Tips in Cream

Tender asparagus tips in a creamy butter sauce scented with nutmeg.

Asparagus Tips with Brown Butter

Asparagus tips warmed and dressed with browned butter, vinegar and parsley.

Asparagus with Béarnaise Sauce

Warm canned white asparagus served with a freshly made tarragon and shallot béarnaise.

Asparagus with Hollandaise

Warm canned green asparagus served with freshly made hollandaise on the side.

Asparagus with Olive Oil and Lemon

Simply boiled asparagus dressed while warm with olive oil and lemon.

• 25 min

Aubergine Stewed in Tomato Sauce

Peeled aubergine pieces cooked first in butter, then gently stewed in a smooth tomato and herb sauce.

• 70 min

Aubergine Tortino with Tomato and Parmesan

Layers of flour-fried peeled aubergine, smooth tomato sauce and Parmesan, finished with a thin egg and breadcrumb topping.

• 240 min

Baked Potatoes

Six intact baked potatoes in skins.

Baked Semolina Gnocchi Lozenges

Milk-cooked semolina enriched with egg, butter and Parmesan, cooled, cut into lozenges and baked in overlapping layers.

• 115 min

Baked Sweet Potato Purée

Smooth mashed sweet potatoes enriched with egg, milk, brown sugar and cinnamon, baked until browned.

• 75 min

Baked Sweet Potatoes

Whole sweet potatoes roasted until tender and served hot without garnish.

• 55 min

Baked Sweet-Potato and Egg-White Puff

Mashed sweet potatoes with yolks, milk, butter, a little sugar and lemon, lightened with stiff egg whites and baked until puffed.

• 85 min

Baked Tomatoes

Whole tomatoes baked under their own caps with a little butter.

Baked Turnips in Light Cream Sauce

Small whole turnips simmered until tender and briefly baked under a thin milk sauce.

• 105 min

Baltimore Oyster and Corn Fritters

Golden oyster and corn fritters dropped into the pan by the spoonful.

Barley with Cream

Long-simmered barley porridge with optional cream and sugar on side.

Battered Cardoons

Tender cardoon pieces sautéed in butter, floured and dipped in batter before frying.

• 230 min