Roman-Style Broccoli with White Wine
Leafy dark-flowered broccoli boiled, drained and sautéed in lard with sweet white wine, with a direct pan-cooked variation.
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Side dish recipes
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Simple Rice Croquettes
Firm milk-cooked rice with butter, Parmesan and one egg, chilled, shaped into cylinders, coated in egg and breadcrumbs and fried.
Small Onions for Cotechino
Small onions browned in butter and glazed with defatted cotechino cooking broth, a little vinegar and sugar.
Smooth Mashed Potatoes
Floury potatoes passed through a sieve while hot, then worked with butter and milk until smooth.
Spinach Side Dish Four Ways
Finely chopped cooked spinach finished in butter, with separate onion, Parmesan and tomato variations.
Spinach-Tinted Frittata Ribbons
Paper-thin green egg crêpes cut into fine ribbons, briefly sautéed in butter and Parmesan as a side dish.
Sweet-and-Sour Small Onions
Small white onions gently cooked whole in a light caramel, flour and vinegar sauce.
Tomatoes Stuffed with Mushrooms
Ripe tomato halves with a gently mounded mushroom, milk-bread and Parmesan filling, with two simpler preparations included.
Tuscan Beans with Sage and Tomato
Fresh shelled white beans cooked in water, sautéed in sage-scented olive oil and finished with a little plain tomato juice.
Tuscan Fried Artichoke Slices
Raw trimmed artichokes sliced thinly, dusted while damp with flour, coated in lightly whipped egg and fried, with lemon wedges for serving.
Upright Braised Artichokes
Whole artichokes browned upright in olive oil, then gently finished with a little water, alongside their peeled stems.
Upright Grilled Artichokes
Tender whole artichokes grilled upright with only olive oil, salt and pepper, until the outer leaves char and the hearts soften.
Vinegar-Braised White Cabbage
Very finely sliced white cabbage steeped in diluted vinegar, then braised with finely chopped prosciutto and broth.
White Cabbage Wedges in Prosciutto Jus
Small cabbage wedges gently braised in strained onion and prosciutto juices, served without visible ham pieces.
Whole Lentils with Butter and Meat Jus
Whole lentils boiled until tender, drained and gently finished in butter and meat jus.
Young Cowpea Pods in Tomato, Arezzo Style
Tender green cowpea pods cut into thirds and simmered from cold with tomato juice, whole garlic cloves and olive oil.
Zucchini Sformato with Sweetbreads
A smooth zucchini and Parmesan ring cooked in a water bath, served hot with a delicate sweetbread ragout in the centre.
Zucchini Tortino with Balsamella
Small butter-browned zucchini pieces covered with Parmesan, nutmeg and a firm balsamella, then browned on top.
Zucchini with Oregano
Thin zucchini rounds quickly fried in olive oil and finished with a pinch of oregano just as their edges begin to brown.