Contorni – Side dishes

Here are three of my favorite side dishes:

Baked Zucchini –

Wash zucchini and coat with olive oil on bottom of a baking dish.
Sprinkle parmigiano cheese on top. Add salt to taste.
Bake at 425 for 15-20 mins.

Steamed Asparagus –

Steam asparagus and place on a flat dish. Drizzle olive oil (and balsamic vinegar if you wish) on top. Sprinkle parmigiano cheese on top. Add salt to taste.

Stuffed Artichokes –

In a dish combine 1/2 cup of italian bread crumbs with parmigiano and reggiano cheese. Add enough olive oil to make mixture wet.
Trim artichokes – cutting off tops of leaves and the top of the artichoke along with the stem so it stands up.
With a teaspoon, stuff artichoke center and in between the leaves with breadcrumb mixture. Place into a saucepan with 3-4 inches of water covering the bottom. Salt artichokes lightly. Place cover on pan and cook on medium heat for 1 hour. (Check periodically to see that there is still water at the bottom of the pan. If not, add heated water to make sure artichokes don’t burn.)

Leave a Reply

Your email address will not be published.