Italian Family Dining
Contributed by: Edward Giobbi and Eugenia Giobbi Bone of Italian Family Dining
At the outset I would like to it perfectly clear that I have no Italian blood what-so-ever so how authentic this collection is to actual Italian Families is somewhat beyond me. That said I have thought that Italian families really do know how to eat.
The recipes are organized by season which I thought was excellent since this is the best way to take advantage of the available wealth of fresh ingredients. The menu ideas are a great touch too, ideas for dinners like "A Sexy Spring Dinner" or "An Elegant Winter Lunch" but all of the recipes within the various seasons are interchangable so you can create the combination which works best for you.
Each seasonal category includes a section of First Courses, Second Courses, Vegetables and Salads and Desserts. The seasonal categories also include additional information, for instance Spring includes sections for The Wedding, Essentials of Meal Planning and Sunday Lunch. Other sections include About Easter, Asparagus, Artichokes and Dandelion Greens, About Ricotta, Le Marche, About Wild Foods, Eating al Fresco, The Garden, Fruit for Dessert, Mushrooms, About Pasta, Culinary Hunting, Vegetables for Dinner, About Nuts, Cena deila Vigilia, Making Soup, New Year's Eve, Winter Greens and Economy Candy.
Enjoy this recipe which is included in the A Simple Fall Dinner for Company menu.
Fall Vegetable Medley
We harvest lima beans, cabbage, and leeks in the fall, but you can substitute other fall vegetables, like beet greens, Brussels sprouts, kale, and boiled cranberry beans.
- 4 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 4 garlic cloves, crushed
- Half a small head of Savoy cabbage, cored and chopped
- 4 small potatoes, peeled and sliced (we prefer Yukon Gold)
- 1 medium leek, white only, rinsed and cut into 4 sections
- 1 cup chicken stock
- Salt and freshly ground black pepper
- 1 cup fresh lima beans
- 1 tablespoon chopped basil or flat-leaf parsley
- Extra virgin olive oil, for garnish
Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic, cover, and cook until the onion becomes translucent, about 5 minutes. Add the cabbage, potatoes, leek, and stock, and season with salt and pepper. Cover and simmer for 15 minutes. Add the lima beans and basil. Cover and cook until the beans are fork-tender, about 10 minutes.
Garnish each portion with extra virgin olive oil.
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