The Italian preference is to boil broccoli rabe for a few minutes to take out the bitterness, then sauté it in olive oil with garlic, salt and chili peppers. In Northern Italian restaurants, butter and various Italian herbs may be added and is usually garnished with chopped parsley and sometimes lemon wedges.
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A very popular Italian side, mushrooms, such as cremini, porcini and portabella, are sautéed in olive oil, garlic, salt and pepper. In Northern Italian restaurants, butter may be added along with various Italian herbs and bread crumbs. The dish is usually garnished with chopped parsley.
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Slices of eggplant are marinated in garlic, olive oil, salt and pepper, then scored and grilled over an open flame. In some cases, the eggplant may be dusted with wheat flour or coated with bread crumbs. Grilled eggplant is usually garnished with chopped parsley.
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The standard preparation for Polenta involves boiling corn meal in water with salt. Once boiled out, the corn meal is malleable and can be formed into different shapes. Polenta may be topped with butter and various Italian cheeses or cut into sticks or wedges and fried crisp in oil. Grilling is another popular preparation style. Polenta is a great substitute for pasta and can be topped with any type of Italian sauce.
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