italian side dish

When it’s in season, the sweet flavor of fresh white corn is especially nice in this creamy sweet corn with pancetta.

Creamy Sweet Corn With Pancetta

olive oil

pancetta (diced)

shallot (chopped)

fennel bulb (stalks discarded, chopped)

red pepper flakes

bag sweet corn, thawed, or kernels from 8 ears fresh corn

salt

mascarpone cheese

Parmigiano-Reggiano

basil

black pepper

This recipe originated from Giada&#039;s Italy.

Heat the oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring often with a wooden spoon, until the pancetta is crispy and golden brown, about 5 minutes. Add the shallot, fennel, and red pepper flakes, and cook an additional 3 minutes, or until the vegetables are softened.

Stir in the corn and salt, and mix well to combine and warm through. Add 3 tablespoons of water, then fold in the mascarpone and Parmigiano-Reggiano. Heat just to a simmer, then remove from the heat. Stir in the basil and black pepper, and serve.

Not your average Green Bean Casserole, but even more delicious.&nbsp; Potatoes, Green Beans and Parmesan Cheese make this the perfect side dish for any meal.

Italian Green Bean Casserole

butter ((divided / softened))

bread crumbs ((divided))

onion

potatoes

green beans

eggs

Parmesan Cheese

oregano

pepper

Pre-heat oven to 350F (180 C), lightly butter a small 8 x 6 inch (20 x 15 cm) baking dish and sprinkle with 2 tablespoons of bead crumbs.

Chop the onion and fry in 1 1/2 tablespoons of olive oil until lightly golden, remove and place in a large bowl.

In a medium pot add peeled potatoes (whole), cover with water and boil until tender, remove from water with a slotted spoon. Either mash or pass through a potato ricer (which is what I did) into the bowl containing the cooked onion.

Clean and trim the green beans, cut into 1/4 inch (.6cm) size pieces and set aside. Once the potatoes are cooked and removed from the water add the chopped green beans and cook just until tender (they should still have a bite to them). Then drain well and place in the large bowl with the potato and onion.

In a small bowl add the eggs and beat with a fork, then add the parmesan cheese, oregano, salt and pepper, and combine.&nbsp; Then add to the large bowl and gently combine all the ingredients.

Spoon into the prepared baking dish, sprinkle with remaining 2 tablespoons of bread crumbs, dot with 1 tablespoon of butter and bake for approximately 20 -25 minutes, the last couple of minutes raise the heat to 400F (200C) and let brown lightly.&nbsp; Let sit 5 minutes before serving. Enjoy!

There's nothing better than a fantastic Caprese salad! Pair perfectly ripe, juicy tomatoes with fresh mozzarella and peppery basil.

15 Great Italian Side Dishes

mozzarella cheese cheese

basil leaves

Balsamic reduction (optional)

Sea salt

Slice the tomatoes and place them on a plate.

Top with torn mozzarella cheese and basil leaves. Drizzle with extra-virgin olive oil. If desired, drizzle with balsamic reduction. Top with sea salt and fresh ground pepper. Serve immediately. (Does not save well; tomatoes should not be stored refrigerated.)

Zucchini alla Scapece

zucchini

garlic

mint leaves

tsp red chili flakes

red/white wine vinegar (130 ml)

extra virgin olive oil (230 ml)

Rinse the Zucchini

Rinse the zucchini under cold water. Pat dry, trim top and bottom. Slice on an angle and make 1/8 inch rounds.

Preparing the Zucchini

Lay on a cookie sheet covered with parchment paper. Lightly sprinkle salt on all the zucchini rounds. Place in the sun for a few hours. Rounds will release water and will dehydrate.

Step to layout for frying

In a large frying pan being oiled to 350°F, (180°C) fry the zucchini until golden.  Drain on a paper towel.

Serving Zucchini

In a serving fish lay the first layer of fried zucchini. Add sliced garlic, mint, red chili flakes, some vinegar, and oil. Continue until all zucchini are used.

Flavorful recipe

Let it rest for at least 2 hours before serving so that the flavors come together.

https://www.youtube.com/watch?v=f5_DbnZuf3k

Great recipe for a side dish with Zucchini alla Scapece. This is my hometown's common side dish for any occasion during the summer months. It is also very common in the entire Naples region.

Ingredients:
3 large zucchini 
3 to 5 cloves of garlic 
Fresh mint leaves 
1/2 tsp red chili flakes 
1/4 cup red/white wine vinegar (130 ml)
1/4 cup extra virgin olive oil (230 ml)
2 cups oil for frying vegetable/sunflower/canola/olive oil (480 ml)

Directions:
Step#1- Rinse the zucchini under cold water. Pat dry, trim top and bottom. Slice on an angle and make 1/8 inch rounds. 
Step#2- Lay on a cookie sheet covered with parchment paper. Lightly sprinkle salt on all the zucchini rounds. Place in the sun for a few hours. Rounds will release water and will dehydrate. 
Step#3- In a large frying pan being oiled to 350°F, (180°C) fry the zucchini until golden.  Drain on a paper towel. 
Step#4- In a serving fish lay the first layer of fried zucchini. Add sliced garlic, mint, red chili flakes, some vinegar, and oil. Continue until all zucchini are used. 
Step#5- Let it rest for at least 2 hours before serving so that the flavors come together. 

Even better the next day! 

To print the recipe: https://alessandrasfoodislove.com/zucchini-alla-scapece/

Buon appetito

Zucchini alla Scapece -Have you eaten this recipe? Popular Neapolitan VEGAN side dish.

The rich pesto gets a hint of lemon to brighten it up, and it pairs so well with the savory prosciutto and zucchini.

Zucchini Prosciutto Spiedini With Pesto

Vegetable oil cooking spray

pine nuts, (see Cook's Note)

lemon juice

garlic, (peeled and smashed)

lemon

kosher salt, (plus extra for seasoning)

black pepper, (plus extra for seasoning)

(1 1/2 ounces) grated Parmesan

zucchini,

Six 1/8-inch-thick slices prosciutto, (quartered)

Special equipment: Six 6-to-8-inch bamboo skewers

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray.

For the pesto: Pulse the basil, nuts, lemon juice, garlic, lemon zest, salt and pepper until finely chopped in a blender or food processor. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper.

For the skewers: Thread 1 round of zucchini onto a skewer. Thread 1 crumpled piece of prosciutto onto the skewer. Repeat 3 more times ending with a round of zucchini. Each skewer should have 5 rounds of zucchini and 4 pieces of prosciutto. Drizzle the skewers with olive oil and grill, turning occasionally, until the zucchini are tender, about 5 minutes.

Brush the skewers with the pesto, using a pastry brush, and serve.

Cook’s Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 5 to 6 minutes. Cool completely before using.

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Creamy Sweet Corn With Pancetta

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Top 5 italian side dish recipes from across the web

The most viewed italian side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Creamy Sweet Corn With Pancetta

Italian Green Bean Casserole

15 Great Italian Side Dishes

Zucchini alla Scapece

Zucchini Prosciutto Spiedini With P...

The most viewed italian side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine