The Artisanal Kitchen · Vegetables the Italian Way by Feinberg, Andrew -- Read -- Imperial Library of Trantor

Index

Contents Introduction Slow-Cooked Leeks with a Fried Egg and Pecorino Sardo Marinated Artichokes Sautéed Dandelion Greens with Anchovy, Chilies, and Butter Fava Beans and Pecorino Crostini Arugula Salad with Pecorino and Lemon Sugar Snap Peas with Ricotta, Mint, and Lemon Fried Asparagus, Artichokes, and Spring Onions with Ramp Mayonnaise

Pickled Ramps

Lettuce and Herb Salad with Moscato Vinegar Marinated Zucchini with Mint, Garlic, and Chili Stewed Zucchini with Mint, Olives, and Tomatoes

Basic Tomato Sauce

Tomato Salad with Burrata Eggplant with Ricotta Salata, Pine Nuts, and Mint Potato Croquettes Pole Beans and Potatoes with Olives, Anchovies, and Egg Fried Green Tomatoes with Anchovy Mayonnaise

Homemade Mayonnaise Homemade Bread Crumbs

Roasted Romano Beans with Calabrese Olives Late-Summer Minestrone Marinated Rainbow Chard Sunchokes with Almonds, Pickled Fennel, and Pecorino

Pickled Fennel Stem

Roasted Broccoli with Garlic, Chilies, and Colatura di Alici Cauliflower with Pickles, Anchovies, Capers, and Olives

Pickles

Celery, Fennel, and Pear Salad with Pecorino and Walnuts Marinated Cabbage with Walnuts, Bread Crumbs, and Parmigiano-Reggiano Roasted Fennel with Lemon and Chilies

Fennel Conserva

Roasted Brussels Sprouts with Almonds and Pecorino Pumpkin Agrodolce with Almonds and Spicy Raisins Beets with Pickled Hot Peppers, Walnuts, and Ricotta Salata

Pickled Hot Peppers

Chickpea and Kale Soup Citrus Salad with Pistachios, Olives, and Chilies Resources Index Conversion Charts