Sautéed Peas and Artichokes
Рубрика: Appetizers
-
Octopus Salad with Lentils, Fennel and Citrus
Grown in Umbria, Abruzzo and Sicily, most dried lentil varieties don’t need soaking before cooking. For this recipe, our lentils absorb the salad’s citrusy dressing, helping their flavour pop so that they really come alive when paired with perfectly grilled octopus.
-
Tuscan Kale and White Bean Minestrone Soup
Tuscany is famous for its white beans so it’s no surprise that its cuisine is chock full of fagioli (cannellini, white kidney beans and many other varieties). White beans are perfect for purées, soups, or tossing in whole. Our recipe takes inspiration from Tuscan white-bean soup, mixing cavolo nero (Tuscan black cabbage) in a passata (tomato-based broth) for an Italian comfort classic in a bowl.
-
Fried Chickpea Polenta
Also known as garbanzo beans, chickpeas are used in many different ways all across Italy. We decided to use chickpea flour, transforming it into a “polenta” called panissa. Mixed with broth, garlic and salt, then chilled to set, the finger-like strips are fried until golden brown. Paired with a glass of prosecco or a beer, they’re more addictive (and better!) than fries.
-
Fava Bean and Ricotta Toasts
Fava beans, a staple of Abruzzo, Puglia, Campania and Sicily, are especially found in the cuisine of southern Italy. With a fresh, sweet flavour similar to peas, this flat green bean has an outer skin that you can peel and remove before eating. Playing to their punchy side, we pile them on top of a pillowy ricotta cheese for the perfect contrast to the crisp toast.
-
Fried Zucchini and Mint Salad
Although this recipe may seem ordinary at first glance, just wait until you experience the magic that zucchini, vinegar and mint make when mixed together.
-
Herb-Stuffed Artichokes
This classic dish makes the ideal entrée. To devour that savoury artichoke centre, remove each succulent outer leaf, scraping off the salty herb garnish with your teeth.
