VEGETABLES, LEGUMES AND CEREALS

Updated up to: 31 May 2009

Vegetables

FENNEL WITH LEEKS, CARROTS AND CELERY

EGG PLANT ROLLS WITH MOZZARELLA

GRILLED TOMATOES WITH ROSEMARY AND GARLIC

OVEN-BAKED POTATOES

TOMATO SAUCE

OVEN-BAKED CHERRY TOMATOES FROM APULIA

HOT SAFFRON POTATOES

ZUCCHINI, POTATOES, PEPPERS AND SUNDRIED TOMATOES

ARTICHOKES COOKED IN OLIVE OIL AND LEMON

APULIAN POTATO CAKE/PIZZA

LEEK TRIANGLES FILLED WITH CARROTS, FENNEL, TALEGGIO AND WALNUTS

ONION PIE

GOAT'S CHEESE POTATO GRATIN WITH OLIVES AND ROSEMARY

HOT CAULIFLOWER WITH TOMATOES

BEANS WITH ANCHOVIES, PEPERONCINO AND PARSLEY

ORANGE AND BLACK OLIVE SALAD

ORANGE FLAVOURED FENNEL WITH HONEY AND ROSEMARY

CAVOLO NERO WITH PEPERONCINO

OVEN-BAKED TOMATOES WITH CAPERS AND OLIVES

BRAISED BRUSSELS SPROUTS WITH ROSEMARY AND PARMESAN

CHICKPEAS AND SPINACH

OVEN-BAKED CHERRY TOMATOES WITH OLIVES AND GOAT'S CHEESE

SAVOY CABBAGE BRAISED IN WHITE WINE

LENTIL BALLS WITH OLIVES

BRAISED CAULIFLOWER WITH HERBS, CAPERS AND DRIED TOMATOES

PUMPKIN AND EGGPLANT WITH ROSEMARY, SUN DRIED TOMATOES AND OLIVES

FARRO/EMMER WITH TOMATOES, BASIL AND MOZZARELLA

RÖSTI WITH SUN DRIED TOMATOES AND BLACK PEPPER SERVED WITH SOFT GOAT'S CHEESE AND OREGANO

MEDITERRANEAN POTATOES

EGGPLANT AND POTATOES WITH BASIL AND SESAME SEEDS

RADISHES WITH BALSAMIC VINEGAR

ARTICHOKES WITH PARMESAN AND WHITE TRUFFLE OIL

ROASTED POTATO TOWER WITH 4 HERBS

BRAISED TUSCAN KALE WITH TOMATOES

EGGPLANT AND SWEET PEPERONCINO PEPPERS

OVEN-BAKED TOMATOES WITH CELERY ROOT

ARTICHOKE AND PORCINI FILLED POTATOES

LIME BRAISED BRUSSELS SPROUTS

GRATINATED FENNEL WITH FETA, ROSEMARY AND HONEY

BRAISED SPRING ONIONS WITH SAGE AND BALSAMIC VINEGAR

RÖSTI WITH BRAISED HOT ZUCCHINI

PORRO BRASATO CON NOCCIOLE E ACETO BALSAMICO

ENDIVES BRAISED with BALSAMIC VINEGAR AND OVEN BAKED WITH BARLEY

SWEET TOMATOES STUFFED WITH BELL PEPPERS, ZUCCHINI, CAPERS AND COUSCOUS

OVENBAKED LAUREL, GINGER AND GARLIC FLAVOURED POTATO CHIPS/CRISPS

SNAP BEANS WITH FENNEL SEEDS

SMALL LEMON AND FENNEL TARTS WITH ROSEMARY AND HONEY

TACCOLE WITH HOT TOMATOES AND PINE NUTS

LEMONY ZUCCHINI WITH FARRO, PISTACHIO NUTS AND LEMON BALM

SHALLOW PUFF PASTRY PIE WITH ONIONS, TOMATOES AND OLIVES

POTATO CAKES WITH FENNEL SEEDS AND AVOCADO CREAM

CORN COUSCOUS WITH ZUCCHINI, TOMATOES, PEPPERS, RUCOLA AND OLIVES

VERY HERBY ROASTED EGGPLANTS

ZUCCHINI EMBRACED EGGPLANT, ZUCCHINI AND GRILLED PEPPER DICE WITH CAPERS

SNAKE BEANS COOKED WITH RED WINE AND PEPERONCINO

GRILLED SWEET PEPPERS WITH ONION AND THYME

SAGE STEAMED SNAP BEANS WITH BELL PEPPER, RUCOLA AND PINE NUTS WITH A DASH OF BALSAMIC VINEGAR

CHANTERELLE FILLED ZUCCHINI WITH THYME

ROASTED APRICOTS, ONIONS, PINE NUTS, HONEY AND ROSEMARY

GRILLED EGGPLANT ROLLS

BRAISED CELERIAC WITH CHERRY TOMATOES AND CHILI PEPPER

YELLOW PEPPERS, ONION AND SUNDRIED TOMATOES WITH BALSAMIC VINEGAR AND WALNUTS


FRIED POLENTA CUBES SERVED ON HOT ARTICHOKES AND SPRINKLED WITH PISTACHIO NUTS

MEDITERRANEAN WHEAT GRAIN AND VEGETABLE PIE WITH OLIVES AND THYME

ONIONS BRAISED IN ROSE' WINE AND THYME AND SERVED IN POTATO BOATS

BARLEY WITH CARROTS, ONIONS AND MARSALA

LEMONY POTATOES AND ARTICHOKES WITH ROSEMARY AND PARMESAN

POTATOES WITH TUSCAN KALE AND ALMONDS

FARRO AND VEGETABLE TOWER IN ASPIC

SAVOY CABBAGE BUNDLES FILLED WITH VEGETABLES

GREEN BEANS AND POTATOES WITH FOUR HERBS AND OLIVES

OVENBAKED WINTER SQUASH WITH HERBS AND ORANGE COATING WITH PISTACHIO NUTS

OVEN-COOKED VEGETABLE CASSEROLE WITH FARRO AND MUSHROOMS

RED BEETROOT AND CELERIAC WITH CAPERS AND PINE NUTS

QUINOA RISOTTO (OR QUINOTTO) WITH MUSHROOMS AND THYME

JERSUSALEM ARTICHOKES WITH FARRO, CARROTS AND ROSEMARY

PEPERONATA

BRAISED CARROTS WITH FRESH CHILI AND GINGER ON QUINOA

TOMATOES WITH CARAWAY SEEDS AND WHITE WINE

ROASTED CAULIFLOWER AND WINTER SQUASH WITH ROSEMARY, CHILI PEPPER AND WALNUTS

MUSHROOM, THYME AND BARLEY FILLED EGGPLANTS

OVENROASTED BRUSSELS SPROUTS, ZUCCHINI AND RED ONION WITH PISTACHIOS AND BALSAMIC VINEGAR

LEMON BRAISED CELERY ROOT WITH PARMESAN QUINOA

QUICKLY SAUTEED SAVOY CABBAGE AND CARROTS WITH GINGER AND PINE NUTS. SERVED WITH OR WITHOUT BALSAMIC VINEGAR

OVENBAKED EGGPLANT SLICES WITH CAPER AND PARSLEY OIL

TIAN OF POTATOES WITH FENNEL SEEDS AND BAY LEAVES

ITALIAN VEGETABLE TERRINE WITH BASIL SAUCE

EGGPLANT, SPINACH AND FRESH CORN WITH SICHUAN PEPPER

CHILI POTATOES WITH CORN AND PARSLEY

QUINOA AND PANCETTA FILLED ARTICHOKES IN TOMATO SAUCE

CHICORY OR SONCINO ROOT GENTLY FRIED IN OLIVE OIL AND GARLIC

BRUSSELS SPROUTS WITH WALNUTS, SESAME SEEDS AND THYME

BROWN RICE WITH HERB MARINATED BROCCOLI, ZUCCHINI AND DAIKON

CIME DI RAPA OR BROCCOLI RABE WITH SMOKED PANCETTA

CHESTNUT, PARMESAN AND ROSEMARY FILLED BRUSSELS SPROUTS

LEEK AND POTATO TARTS WITH CAMEMBERT AND THYME

GRATINATED CHERRY TOMATOES WITH HOT AND HERBY MOZZARELLA FILLING

ORANGE AND ROSEMARY SCENTED WINTER SQUASH AND ZUCCHINI WITH BALSAMIC VINEGAR

CARROTS AND GREEN BEANS WITH ROSEMARY, GINGER AND PINE-NUTS

SCRAMBLED EGGS WITH ASPARAGUS, PINE-NUTS AND BASIL

CAULIFLOWER WITH SPICY CHICKPEAS, GREEN BEANS AND TOASTED ALMONDS

Legumes and cereals

BEANS WITH FENNEL, TOMATOES AND THYME

BARLEY AND GREEN SPLIT PEAS WITH SUN DRIED TOMATOES AND PEPERONCINO

HOT FAVA BEAN, OLIVE AND TOFU DELIGHT

FAVA BEANS, POTATOES AND PECORINO AU GRATIN

AVOCADO HALVES FILLED WITH CANNELLINI BEAN SALAD

VEGETABLE CASSEROLE WITH TEMPEH

VEGETABLES AND TOFU BRAISED IN BALSAMIC VINEGAR

SAUTÉED TOFU WITH AGRETTI AND CHERRY TOMATOES

BRAISED BORLOTTI BEANS WITH RED PEPPERS, PARSLEY AND BERBERE SPICE

SPICY TOFU WITH BEETROOT, BUTTERNUT SQUASH, LEEK AND PINE NUTS

OVENBAKED ZUCCHINI FILLED WITH KAMUT, OLIVES, THYME AND PARSLEY

CHICKPEAS WITH CREAMY WINTER SQUASH AND THYME

CHICKPEA FRITTERS WITH A CREAMY FILLING OF RICOTTA, SUN-DRIED TOMATOES AND OLIVES

MEDITERRANEAN BARLEY WITH TOFU, OLIVES, SUN-DRIED TOMATOES AND CAPERS

CHICKPEA FARINATA WITH TOMATOES, ONION, OLIVES AND HERBS - GLUTEN-FREE

WHITE BEANS WITH ONIONS AND OVENBAKED TOMATOES

SAVOURY VEGETABLE AND CHICKPEA CRUMBLE

WHITE BEAN, TUNA AND CUCUMBER SALAD WITH HERBY CARROT SALSA