Recipes / Vegetables

If you have received my summer newsletter with the recipe book on summer vegetables, you know that to talk to you about the aubergine, Valentina and I have chosen, by chance, two recipes without doses.

Artichokes: the most hostile vegetable. But I defeated it and also stuffed it with a delicious meat filling.

A very rich way to prepare a little loved vegetable such as cauliflower: with a delicious cheese crust, everything becomes more palatable.

Why not fry the radicchio?
How come I never thought of it before?

I want vegetable dishes right now: fennel are perfect, even much more with a soft and crunchy crust.

Time after time, dishes from other regions entered my kitchen becoming part of my cooking repertoire: Valentina's eggplant meatballs are one of them.

My grandmother fennel are breaded and is still one of the ways I prefer to eat them.

The eggplant parmigiana is definitely my favorite dish: I can hardly refuse a second portion, it would only mean that the first was shamefully abundant.

These vegetables are a mix of sea and land, delicate in flavor, strong in pleasing even the most difficult appetites.