True Taste of Italy

Zucchini with Lemon (Zucchini con Limone) is an alternative to our Steamed Spinach with Lemon recipe.  The zucchini has a milder taste than spinach and is pleasing to most children.  We use zucchini a lot in our everyday cooking such as a vegetable side dish, in soups, and even as a stuffing in some of our meat dishes.  It is a very versatile vegetable.

Ingredients for Zucchini with Lemon:

• 4 to 5 zucchini
• 3 tablespoons olive oil
• 2-3 tablespoons lemon juice

Directions for Zucchini with Lemon:

• Slice zucchini into 1/2 inch thick slices.  Steam zucchini for approximately 10 minutes.  Remove and drain.  Set aside to cool for a few minutes.
• Combine zucchini slices with olive oil, salt and pepper to taste, and lemon in a serving bowl.
• Mix well and serve.  Zucchini may be served at room temperature or chilled.

This Zucchini with Lemon recipe serves 4 to 6.

For an alternative to this recipe, try Steamed Spinach with Lemon.

Steamed Spinach with Lemon (Spinaci con Limone) is a delicious way to enjoy this popular vegetable.  The beauty of this dish is its simplicity.  The delicate spinach leaves are steamed and coated with a refreshing lemon mixture to brighten the entire dish.

Ingredients for Steamed Spinach with Lemon:

• 2 pounds fresh spinach
• 3 tablespoons olive oil
• 2-3 tablespoons lemon juice

Directions for Steamed Spinach with Lemon:

• Steam spinach about 10 minutes.  Remove and drain.  Set aside to cool for a few minutes.
• Cut spinach and combine with olive oil, salt and pepper to taste, and lemon in a serving bowl.
• Mix well and serve.  Spinach may be served at room temperature or chilled.  Enjoy!

This Steamed Spinach with Lemon recipe serves 4 to 6.

Sauteéd Asparagus (Asparagi al Burro) is a perfect companion for any main course and is quickly prepared.  Legend has it that Emperor Caesar Augustus would demand that tasks be done velocius quam asparagi conquantur, meaning “quicker than you can cook asparagus.”

Ingredients for Sauteéd Asparagus:

• 1 pound fresh asparagus
• 4 tablespoons butter
• 1/2 cup grated parmigiano cheese

Directions for Sauteéd Asparagus:

• Wash and break off ends of asparagus. Steam about 3 to 4 minutes until tender when pierced with fork. (Asparagus should be tender, but not mushy.)
• Melt butter in skillet. Add asparagus and parmigiano cheese. Mix well and add salt and pepper to taste. Serve hot.

This Sauteéd Asparagus recipe serves 4.

Return from Sauteéd Asparagus to other Vegetables Recipes

Dressed Butter Beans (Borlotti Conditi) is a fast and super easy way to create a wonderful side dish and it pairs well with any meat, poultry, or fish.

Ingredients for Dressed Butter Beans:

• 1 (15 ounce) can butter beans
• 1/2 rib celery, chopped
• 1 ½ tablespoons red onion, finely chopped
• 1 ½ tablespoons olive oil

Directions for Dressed Butter Beans:

• Drain beans and rinse.  In a medium bowl, combine beans, celery, onion, olive oil, salt and pepper to taste.
• Stir to mix well.  Serve cold or room temperature.

This Dressed Butter Beans recipe serves 4 to 6.

Tip:  For a hearty salad, drain 1 (6 ounce) can tuna and add ingredients.  Serve with crackers.

If you are looking for a great side dish for any beef, chicken, or turkey dish, you will love these Drowned Potatoes (Patate Affotgate).  This recipe gets its name because the potatoes are completely covered with water drung cooking, thus “drowned.”

Ingredients for Drowned Potatoes:

• 6 to 8 Yukon potatoes
• 3 tablespoons olive oil
• 2 garlic cloves, peeled and crushed
• 1 tablespoon fresh parsley

Directions for Drowned Potatoes:

• Wash and peel potatoes.  Cut in potatoes into cubes.
• Combine olive oil, garlic, potatoes, and  salt and pepper to taste  in saucepan over medium heat. 
• Add 1 cup water and cover tightly.  Cook about 15 to 20 minutes in boiling water.  Stir potatoes occasionally, cover and continue to cook until potatoes are nice and tender.
• Remove from heat.  Add parsley and stir to mix well.  Serve hot.

This recipe for Drowned Potatoes serves 4 to 6.

Tip:  One head of cauliflower may be substituted for the potatoes.