The type of mushrooms normally used for this dish are Cèpes, a French term which should be applied only to the Porcini variety. For this dish, you may also use cultivated mushrooms, like champignons, as long as they are fresh.
Potatoes, onions, red peppers, olives and a few spices baked in olive oil – it’s amazing what a few good ingredients can do to a simple dish. It could even serve as a vegetarian main course.
The French Green Lentils, also called Puy Lentils, are considered by many cooks to be the best lentils. The oven dried tomatoes and Gorgonzola cheese highlight this tasty salad.
I am quite a fan of corn fritters. They herald the summer with their sunny color. They are easy to make and always a winner at BBQs. The good news is that you do not need to wait for the summer season to have them. When using canned corn, run them briefly under water and drain. Frozen corn needs only to be thawed.
A versatile dish with great color and contrasting flavors done in a jiffy thanks to a pantry staple, canned Cannellini beans. Comfort food in many shapes. A satisfying vegetarian choice, a side dish to your choice of meats and a great pic-nic take along.
Parmigiana di Zucchini, Mozzarella e Acciughe, a dish which has been around since Roman times. Because of their long shelf life, anchovies were used then as today to flavor dishes. No wonder, anchovies are still the “little secret” in many Mediterranean dishes. Please use good quality anchovies, not the dismal canned ones you find in many US supermarkets.