verdure

Learn how to make stuffed baked artichoke halves in a few simple steps

Stuffed Baked Artichoke Halves

sandwich bread

artichokes

Grana Padano and Pecorino, grated

herbs (thyme, parsley, marjoram)

dry white wine

vegetable broth

olive oil

salt

black peppercorns

<pre>Preheat the oven to 350 °F.</pre>

<pre>Clean and trim artichokes, removing the tough outer leaves. Leave a little stalk. Cut in half and remove the fuzzy choke. Blanch in a pan with equal parts water and wine, a drizzle of oil and a pinch of salt. To blanch artichokes cook for 4 minutes from when the water and wine start to boil. Remove with a slotted spoon and set aside.&nbsp;</pre>

<pre>Remove the crust from the bread. Pulse in a mixer with 4 Tbsp. grated cheese, salt, ground pepper and plenty of minced herbs.&nbsp;</pre>

<pre>Grease a baking sheet&nbsp;with oil. Fill artichokes halves with stuffing and place on the tray cut side facing up. Drizzle with oil and bake for 10 minutes. Pour 1 cup broth over artichokes, cover with aluminum foil and bake for another 15 minutes.</pre>

<pre>Remove from the oven. Serve hot, if you like with cooking liquid.</pre>

Per la ricetta dei pomodori ripieni, lavate e asciugate bene i pomodori poi togliete a ciascuno una calottina, tagliandola dalla parte inferiore. Salateli leggermente e lasciateli capovolti a  fare l acqua . Intanto passate al tritatutto elettrico il pane e raccogliete il ricavato in una ciotola.Aggiungetevi mezza cucchiaiata di pinoli sminuzzati, una di uvetta non ammollata, 4 filetti d acciuga, sgocciolati dall olio di conservazione e finemente tritati insieme con uno spicchio d aglio e con le foglioline di un mazzetto di prezzemolo, accuratamente lavate e sgocciolate. Mescolate il composto, salatelo e pepatelo, poi distribuitelo tra i pomodori preparati.Sistemateli in una pirofila, irrorateli con un filino d olio e passateli nel forno già a 200° per circa 25 minuti. Sfornateli appena pronti, disponeteli su un piatto da portata adeguato e serviteli: sono ottimi tiepidi o anche freddi.

Pomodori ripieni

sei pomodori

g pane casereccio, senza crosta

aglio

uvetta secca

pinoli

filetti d'acciuga sott'olio

prezzemolo

olio d'oliva

pepe

sale

This simple crispy skinned sea bass recipe with steamed vegetables and herb sauce bursts with flavor.

Sea Bass and Steamed Vegetables With Herb Sauce

sea bass fillets

1/2CUP white turnip, chopped

1CUP zucchini, chopped (about 1 medium)

5OZ. chicory

radishes

chives

parsley

mint

vinegar

marjoram

Mince around 3/8 cup of each herb. Combine and purée them with 1/4 cup oil and 2 tsp. vinegar for a green herb sauce.&nbsp;

Trim the chopped turnip and zucchini, slicing off the corners so that they are rounded and the pieces are even in size. Clean the chicory and radishes. Steam all the vegetables for around 20 minutes.

Cut each sea bass fillet into three pieces without removing the skin. Lightly grease them. Coat a skillet with oil, add the fish and cook skin side down. Turn after 3 minutes and cook for another 2 minutes on the other side.

Serve the fish and vegetables topped with the green herb sauce. Garnish with fresh herbs.

Clean the peppers, removing the seeds and the white membranes, and cut them each into four flat slices. Cook them for 5 minutes in a pan with a drizzl...

Grilled Vegetable Skewers

potatoes

eggplant

bread

yellow bell pepper

red bell pepper

green bell pepper

Vinegar

Parsley

Barbecue sauce

Salt

Clean the peppers, removing the seeds and the white membranes, and cut them each into four flat slices. Cook them for 5 minutes in a pan with a drizzle of oil, 3 tablespoons water and a pinch of salt, then cover and remove from heat.

Peel the potatoes, cut them in half lengthwise and then slice each half into 3 pieces. Plunge them into boiling salted water acidulated with 1 tablespoon vinegar, and cook them for 4 minutes. Clean and pare the eggplants and cut them into cubes about 3/4 inch on a side.

Cut the pepper slices and potato pieces in half. Spear the vegetables on 4 long skewers, alternating pepper, potato and eggplant pieces.

In a food processor, mince the bread with 2 tablespoons oil, a slice of garlic, a handful of parsley and a pinch of salt. Beat the egg.

Heat the grill. Brush the skewered vegetables with the egg, roll them in the bread crumb mixture, drizzle them with oil and cook them on the grill for 18 minutes, turning them occasionally. Serve the skewers with barbecue sauce.

Vuoi preparare un contorno di verdure, che sia saporito e allo stesso tempo sostanzioso? Allora questi fagiolini e pancetta sono ideali!

Fagiolini e pancetta

300 grammo fagiolini

pancetta di maiale

numero cipollotto

cucchiaio olio di oliva extravergine

quanto basta vino bianco

quanto basta sale

Minestrone recipes vary across Italy. Most include seasonal vegetables while some include meat and add rice or pasta or all three! This vegetarian, three bean minestrone is easy to make and chock full of healthy ingredients.

Three Bean Minestrone

borlotti beans (roman beans)

cannellini beans

red beans

onion

carrot

celery

fennel

Soak the beans in cold water, in three separate containers, overnight for 12 hours. Drain and rinse.&nbsp;

Trim and peel the celery, carrot, onion, and potatoes and cut them into 1/4" cubes.&nbsp;

Heat 2 Tbsp. oil in a large saucepan over medium heat and sauté the vegetables for 5 minutes with a pinch of salt.

Add the beans to a large stock pot and cover with 2 qt. cold water. Bring water to a simmer and cook for around 1 hour over medium heat.&nbsp;

Serve topped with a drizzle of oil and a handful of wild fennel.

Blend the almonds with a quart of water; filter everything through a strainer lined with a cheesecloth to obtain an almond milk. Heat this almond milk...

Endive Tarte Tatin with Almond “Goat Cheese”

1C. flour

1 1/2STICK butter

1/2C. sugar

Belgian endive

Dry white wine

Sage

Bay leaves

2/3LB. almonds, blanched

Lemon juice

Pink peppercorns

Blend the almonds with a quart of water; filter everything through a strainer lined with a cheesecloth to obtain an almond milk. Heat this almond milk in a saucepan; once it comes to a boil, remove it from the heat, add in 1/3 cup of filtered lemon juice and 2 teaspoons of salt; stir gently, cover with a cloth, and and let it rest for 20 minutes. Filter once again through a strainer lined with a cheesecloth, place a weight on top, and let it drain for 2 hours.

Finally, season with a drizzle of oil, salt, crushed pink peppercorns, and some finely chopped parsley to obtain a creamy plant-based cheese.

Mix the flour with 3/4 stick of butter to obtain a crumbly mixture; add in 2 tablespoons of water

and a pinch of salt. Form a ball of dough, wrap it in parchment paper, and let it chill in the refrigerator for 1 hour.

Remove the outer leaves of the endive heads, if necessary; then cook them in a saucepan over high heat with oil, 1 bay leaf, and 1 sprig of sage. After 3-4 minutes, add in a cup of white wine and let it come to a boil, then reduce the heat to the minimum, cover, and cook for 40 minutes.

Remove the lid, raise the heat again, and continue cooking for another 10-12 minutes. Cut the endive into small pieces. Prepare a light caramel with 1/2 cup of sugar, then add in the remaining butter and carefully stir over the heat until it is completely combined; then remove it from the heat. Pour the caramel into the baking dish (8-inch diameter); place the endive pieces upright, cover with the dough (rolled out to 1/8-inch thick); perforate the surface with a fork and bake at 350°F for 30 minutes. Remove from the oven and wait a few minutes; turn the tarte over onto a serving dish and serve with the almond “goat cheese.”

Peel the potatoes and cut them into thin slices (1/8-inch thick) or use a mandoline to ensure they are all even. Use a 1 1/2-inch round cookie cutter ...

Colorful Ratatouille with Cheese

1LB. Vitelotte blue potatoes

nullLB. mozzarella, or another type of stringy cheese

2OZ. walnuts, shelled

null Thyme

Peel the potatoes and cut them into thin slices (1/8-inch thick) or use a mandoline to ensure they are all even. Use a 1 1/2-inch round cookie cutter to cut out rounds from the yellow and sweet potatoes (the blue potatoes should already be the right size). Cook the potatoes separately in boiling water for 2 minutes, leaving the blue potatoes for last; remove them and dry them. Cut the cheese into very thin slices and use the cookie cutter to obtain rounds the same size as the potatoes. Arrange the potatoes by alternating the colors and the cheese slices, forming concentric rings, until you fill up a round 9- or 10-inch baking dish. Season with salt and a drizzle of oil and bake at 350°F for 45 minutes. Remove from the oven and top with thyme leaves and chopped walnuts.

Place the peppers over a very hot charcoal grill; cover with the dome of the grill and cook, turning, until they are soft and a bit burned. It should ...

Roasted Peppers

red, fleshy bell peppers

Marjoram

Calamint

Red wine vinegar

Place the peppers over a very hot charcoal grill; cover with the dome of the grill and cook, turning, until they are soft and a bit burned. It should take about 20 minutes.

Meanwhile, put 2 unpeeled cloves of garlic in the ashes, in a cooler part of the grill.&nbsp;

Remove the peppers from the grill, let them cool in a closed bag (the steam will help the skin separate), then peel them.

Cut them into strips and toss them with oil, vinegar, the chopped garlic and the herbs.

Quick and easy to prepare, these crisp veggie medallions are a must have appetizer for any get together.  

Veggie Medallions With Cheese Sauce

cauliflower scraps

7OZ. savoy cabbage scraps

broccoli

spinach stems

eggs

all-purpose flour

Grana Padano cheese, grated

breadcrumbs

unsalted butter

pepper

5OZ. mixed cheese

cornstarch

thyme

Clean the spinach stems, removing the roots. Clean the stalks, core, and scraps of broccoli, cauliflower, and cabbage, removing the toughest parts. Cut the leaves into pieces and chop up the harder parts.&nbsp;

Bring a pot of water to a boil. Boil cabbage for 7 minutes, then add the cauliflower and broccoli and cook for another 10 minutes. Remove everything using a skimmer or slotted spoon, then boil the spinach in the same water for 7-8 minutes. Drain, keeping the cooking water. Dice the firmer parts of the vegetables, and finely mince the leafy parts.

Finely chop 1/2 onion and add to a pan with 1-2 Tbsp. olive oil over medium heat. Add minced leafy vegetables and sauté for 5 minutes. Add remaining vegetables, then add 2 eggs, 3 Tbsp. Grana Padano, 2/3 cup bread crumbs, salt, and pepper. Refrigerate for 30 minutes.&nbsp;

Beat 2 eggs in a shallow bowl. Place flour in another second bow and breadcrumbs in another. Remove mixture from refrigerator and separate mixture into 8 medallions. Dredge in flour, dip in eggs, and coat with breadcrumbs. Heat a little olive oil and butter in a skillet over medium heat and pan-fry medallions until golden brown (around 3-4 minutes per side).&nbsp;

For the cheese sauce: Cut cheese into pieces and melt in around 1 cup cooking liquid from the vegetables along with 1 Tbsp. cornstarch. Pulse in blender or food processor for a smoother result. Serve the veggie medallions with the cheese sauce, garnished with thyme.

Learn the three traditional ways that artichokes are made in Lazio: alla romana (Roman style), alla giudia (Jewish style) and fritti (fried). 

Artichokes Three Ways: alla Romana, alla Giudia and Fried

garlic

lemon

peanut oil

Artichokes alla Romana: Preheat the oven to 350°F. Fill a bowl with water and halve and squeeze 2 lemons into it. Trim and clean all artichokes. Transfer cleaned artichokes to bowl of lemon water as you go. Mince 2 cups parsley, 5 mint leaves and 1 garlic clove. Put them all in a bowl and season with 2 Tbsp. oil, salt and pepper to taste. With a melon baller, remove the chokes from 4 artichokes. Stuff with minced herbs and set them, upside down, next to each other in a tall baking dish (5 1/2" across). Sprinkle with salt and cover with 1 part water to 2 parts olive oil. Bake for around 1 hour.

Artichokes alla Giudia: &nbsp;Heat oil over medium-high heat to 350°F. Open 4 artichokes like flowers by gently opening the leaves and pressing them as flat as possible. Dry them, season the insides with salt and pepper. Fry for 10 minutes in enough olive oil to cover them halfway. Turn over and cook for another 10 minutes. Serve.&nbsp;

Fried Artichokes: Bring peanut oil to 350°F over medium-high heat. Beat the eggs with 2 Tbsp. oil, 2 Tbsp. flour, salt and pepper. Cut the remaining artichokes into 4 wedges, dip them in the batter and fry for 3 minutes.

Serve one piece of each preparation per person. Serve hot.&nbsp;

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Stuffed Baked Artichoke Halves

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Top 11 verdure recipes from across the web

The most viewed verdure recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Baked Artichoke Halves

Pomodori ripieni

Sea Bass and Steamed Vegetables Wit...

Grilled Vegetable Skewers

Fagiolini e pancetta

Three Bean Minestrone

Endive Tarte Tatin with Almond “Goa...

Colorful Ratatouille with Cheese

Roasted Peppers

Veggie Medallions With Cheese Sauce

Artichokes Three Ways: alla Romana,...

The most viewed verdure recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine