
Contorni,
or Italian side dishes, take full advantage of
vegetables and seasonings. Plain vegetables such as zucchini or peppers
or
mushrooms, in the skillful hands of an Italian cook, are transformed
into
delectable dishes with appetizing aromas that fill the room -- and look
marvelous on the table, too!
Here
are just a few of my favorites -- enjoy!
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INSALATA
D'ESTATE
(COOL
SUMMERTIME
SALAD)

Preparation
Time: 15
minutes
Cooking Time: NONE
Servings: 6
Ingredients:
1 medium cucumber
2 tomatoes (preferably beefsteak)
2 small bell peppers (1 green and 1 red)
1 small red onion
¼ cup olive oil
¼ cup balsamic vinegar
½ teaspoon oregano
Salt and pepper to taste
Wash all the vegetables. Cut the cucumber in round thin
slices (about ¼ inch or
less) and layer the bottom of a medium shallow bowl. Sprinkle a little
salt and
pepper over the top (optional). Repeat this process with the tomatoes,
bell
peppers, and onion, then add the oil and balsamic vinegar and
serve.
The cucumber's skin can be a
little
hard, and for a more tender taste it can be peeled. However, the skin
adds
somewhat to the visual appeal and gives the salad a little more
crunchiness.
PEPERONI
ARROSTO
(ROAST
BELL PEPPERS)

Preparation
Time: 30
minutes
Cooking Time: 15 minutes
Servings: 6
Ingredients:
6 bell peppers (red, yellow, orange or all different colors)
¼ cup olive oil
2 garlic cloves
1 celery stalk
Salt and black pepper to taste
Set the oven to broil, wash the peppers, then set them on a
broiler pan and
broil according to the broiling directions of your oven for 4 to 6
minutes on
each side or until the outer skin is slightly burned. Meanwhile, peel,
wash and
slice the garlic, AND wash and cut the celery stalk in ¼-inch pieces.
Place the
peppers in a paper bag and let cool for 10 minutes, then peel off the
burned
skin, and remove the stems, the cores and the white membranes from the
inside.
Cut them in strips 1 inch thick, place them in a serving plate. Add the
garlic,
the celery, the olive oil, salt and pepper and mix well. Serve hot or
cold.
The peppers can also be roasted
on barbecue grills in
much the same way. People also roast them in a dry skillet (no oil or
water) on
the stove top. These add a marvelous taste to warm sandwiches!
My
mother still roasts peppers in the brick oven. She makes a bed of ash,
covers
it with a bed of coals and lays the peppers on top, then she turns them
on each
side until they are done. The peppers, along with fresh bread warm from
the
oven, make a delicious combination, and an amazing addition to a meal.
PATATE
LESSE
(HOT
POTATO SALAD)

Preparation
Time: 15
minutes
Cooking Time: 20 minutes
Servings: 6
Ingredients:
6 potatoes (medium to
large)
1 celery stalk, diced
3 garlic cloves, sliced
¼ cup olive oil
¼ cup white wine vinegar
Salt and pepper to taste
Peel, wash and cut each
potato into eight chunks. Place the pieces in a
saucepan, rinse them well and fill the saucepan with water to the top
of the
potatoes. Cover and bring to boil. Cook at medium heat until the pieces
are
soft when speared with a fork. Drain, place in a serving bowl, and add
celery,
garlic, oil, vinegar, salt and pepper. Toss and serve hot.
Variation: This type of potato
salad
can also be made in advance, refrigerated and served cold.
The garlic cloves in this recipe
are
sliced, so they can be easily set aside. For those fond of garlic,
however, the
garlic could be minced before adding to the potatoes.
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