Vegetables and salads info recipe And Books
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Vegetables and salads info recipe and books|
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vegetables and salads info
river cafe cook book
In many italian meals risottos pastas and soups are followed by vegetables or salads rather than meat or fish. Traditionally it would have been unthinkable to start a meal with anything other than a soup or pasta but nowadays a heavier main course may be preceded by a salad or one of the vegetable dishes in this chapter.
When entering a restaurant in Italy you will offen see a large table full of seasonal vegetables. Some have been grilled and then marinated with fresh herbs some cooked slowly in oil or combined with others as in the heavenly vignole of artichokes peas and broadbeans or simply boiled ready to be dressed with oil and lemon. There are bowls of various leaves rocket dandelion or chicoria depending on the season and region.
We think very carefully about the vegetables we put with our meat or fish. The choice will depend on the season the method on the taste and texture of what it is going with. In the winter if we are grilling bass a vegetable such as fennel will be slow cooked in olive oil while in summer we might serve it with zucchini trifolati.
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