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Italian Vegetable Side Dishes
RECIPES
Green Beans with Garlic, Parsley, and Bread Crumbs
Roasted Asparagus with Parmesan
Brussels Sprouts with Pancetta
Sauteed Cabbage
Green Beans with Garlic, Parsley, and Bread Crumbs
(Serves 6)

Ingredients:

1 pound green beans, trimmed
Salt to taste
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1/4 cup olive oil
1/4 cup dried bread crumbs from coarse country bread

Directions:

Cook the beans in boiling salted water for 5 minutes.  Drain and rinse the
beans under cold water to stop the cooking.  Pat the beans dry.

Heat the olive oil in a large skillet over medium heat.  Saute the garlic and
parsley for 1 minute.  Add the crumbs and cook until crunchy and brown, about
3 minutes.  Add the green beans and cook just to heat through.  Transfer the
beans to a serving dish and serve.
Roasted Asparagus with Parmesan
(Serves 6)

Ingredients:

2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan (optional)
2 lemons cut in wedges, for serving

Directions:

Preheat the oven to 400 degrees F.
If the stalks of the asparagus are thick, peel the bottom 1/2 of each.
Lay them in a single layer on a sheet pan and drizzle with olive oil.
Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender.
Sprinkle with the Parmesan and return to the oven for another minute.
Serve with lemon wedges.
Sauteed Cabbage
(Serves 4)

This looks like such a simple recipe but the cabbage is very sweet and
tender.  Serve sautéed cabbage with pork roasts, chops, or smoked ham.

Ingredients:

1/2 medium head cabbage
2 tablespoons butter
Salt and pepper

Directions:

Coarsely chop the cabbage into pieces approx. 1-inch wide x 2-inches long.
Melt the butter in a large skillet over low heat.  Add the cabbage, salt, and
pepper.  Use tongs to turn the cabbage so that it all gets coated with some
butter.  Allow the cabbage to cook over low heat for 20 to 25 minutes, turning
occasionally. The cabbage should be slightly crisp and tender but not
browned. 
 
 
 
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Vegetable Side Dishes
COOKING WITH COLOR
 
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SAGE BUTTER MASHED POTATOES
Peel and halve 3 medium russet
potatoes.  Put in a microwave-safe bowl,
cover with plastic wrap, and make a
small hole in the plastic with a knife. 
Microwave until tender, 12 to 15 minutes. 
Remove from the microwave and allow to
rest for 2 minutes.  Mash the potatoes
with 1 to 1-1/4 cups hot milk.  Season
with salt and pepper.  Melt 3 tablespoons
butter in a small skillet over medium heat
and cook until golden brown.  Add 8 to10
fresh sage leaves and cook 30 seconds
more.  Pour over the potatoes and serve.
VEGETABLE SIDE DISH COLLECTION  >  ITALIAN VEGETABLE SIDE DISHES
INGREDIENTS
Borlotti Beans - Dry
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Brussels Sprouts with Pancetta
(Serves 2)

How to trim Brussels sprouts:
With a sharp knife, trim off a small amount of the end of each sprout. Peel off
the outer leaves  until you see a slightly lighter green, clean, shiny surface
emerge. Some sprouts will require you to peel off more leaves than others.

Ingredients:

15 -20 Brussels sprouts, trimmed
1 tablespoon olive oil
4 ounces pancetta, cut into 1/4-inch dice
1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
Salt and pepper

Directions:

Cook the sprouts in boiling water for 5 minutes; drain and cool. When the
sprouts are cool enough to handle, cut them in half lengthwise. Set aside.

Heat the olive oil in a large skillet over medium-high heat.  Add the pancetta.
Cook the pancetta until it is brown and crisp, about 5 minutes.
Transfer the pancetta to a paper-towel lined plate.  Set aside.

Leave about 2 tablespoons of grease in the skillet; remove any excess.
Add the butter and onion to the skillet over medium-high heat. Saute the onion
for 1 minute. Add the Brussels sprouts and the garlic; season with salt and
pepper.  Saute the mixture for 5 to 6 minutes, stirring occasionally until the
sprouts are brown and slightly caramelized.  Stir in the reserved pancetta and
serve.
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Green Beans with Garlic, Parsley, and Breadcrumbs Roasted Asparagus with Parmesan Brussels Sprouts with Pancetta
VITAMIX

Vitamix is trusted by more professional
chefs and major chain restaurants than
any other brand to create a variety of fresh,
flavorful dishes from whole-food
ingredients.

The machine can be used to quickly
prepare frozen drinks, smoothies, nut
butters, frozen desserts, dips, and salsas
for everyday life and weekend entertaining.
Smoothies always turn out 100% smooth-
berry seeds, apple seeds, ice and other
hard bits are totally pulverized and
drinkable. Make great low-cal salad
dressings using fresh herbs, garlic, and
low fat cottage cheese or buttermilk.
You can also make a delicious tomato
soup with home grown tomatoes, fresh
basil, garlic, and onion.
KITCHEN TOOL
It comes stocked--five nutmegs await their turns in storage beneath the clear acrylic top.