PERHAPS YOU have guessed, that I lean toward Italian cuisine, it can be simple and delicious. I’ll include the Italian titles for fun. These side dishes might give you some ideas that are a bit different than the usual fare. The come from “Saveur” a new cooking magazine. 4/2010 Sweet Peas with Prosciutto “Piselli Al Prosciutto”

1/4 cup extra virgin olive oil

2 oz. prosciutto, roughly chopped

1 small white onion, minced

1 pound fresh or frozen green peas

Kosher salt and freshly ground pepper

Heat oil in a 12 inch skillet over medium heat. Add prosciutto and onions, cook until onions are soft and prosciutto begins to crisp. 6-8 minutes. Add peas and 1 tablespoon water, cook, tossing until hot, about 3 minutes. Season with salt and pepper

Broccoli with Garlic and

Hot Pepper

“Broccoli Strascinati”

1/4 cup extra-virgin olive oil

1 bunch Broccoli (about 1 lb) stemmed and cut into florets

3 cloves garlic, smashed

1/2 teaspoon crushed red chili flakes

Kosher salt to taste

Heat oil in a 12 “ skillet over medium-high heat. Add broccoli; cook, turning occasionally until lightly browned, about 6-8 minutes. Sprinkle in 2 tablespoons water, add garlic, cook until golden 2-3 minutes. Season with salt.

Note: the addition of water allows the garlic to steam rather than a fast sauté which might make it bitter.

White Bean and Tuna Salad

“Fagiolie Tonno” 1/2 pound dried cannellini beans, soaked overnight

6 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

2 cloves garlic, minced

Kosher salt and freshly ground pepper

2 tablespoons roughly chopped flat-leaf parsley

1-2 (5.5-oz.) cans tuna in olive oil, drained

Drain beans, transfer to a 4 quart pot, and cover with water by 3”. Bring to a boil, reduce heat to medium low, simmer until tender 45-50 minutes. Drain beans, reserving 1/4 cup cooking liquid. Whisk together oil, vinegar and garlic in a bowl. Combine vinegar mixture, beans and cooking liquid, season with salt and pepper. Transfer to a bowl. Garnish with parsley and chunks of tuna

Note: that this is simply a salad with a marinade, but a salad that is not only good for you, but could be a main dish.

Fennel Baked in Milk

“Finocchio Con Latte

Al Forno”

2 medium bulbs fennel, fronds reserved

4 cups milk

4 tablespoons unsalted butter

1 teaspoon fennel seeds, crushed

Kosher salt and freshly ground black pepper to taste

1 cup freshly grated parmesan

Heat oven to 475 degrees. Remove tough other layer of fennel. Halve blubs lengthwise and cut into 1/3 “ wedges. Combine fennel, milk, and 2 tablespoons butter in a 4 quart saucepan over medium-high heat and cook, stirring occasionally until fennel is just tender. 30-45 minutes. Add fennel seeds and season with salt and pepper. Using a slotted spoon, transfer fennel to a 2-quart oval baking dish; pout 1 cup of the milk mixture over the fennel. Sprinkle with parmesan. Dot with remaining butter, and bake until golden brown and bubbly, about 20 minutes. Serve fennel garnished with some of the fronds.

Note: fennel is in the celery family. You will find fennel seeds in Italian sausage, along with garlic and pepper.

Enjoy.pgg