Contorni – Side Dishes
In Italy side dishes are known as contorni, and generally comprise a salad or cooked vegetables such as courgettes and artichokes. A contorno will follow the primo (starter or pasta course) and sit alongside the secondo, the main course usually comprising meat or fish. There is traditionally a combination of cooked vegetables and a salad. This collection of side dish recipes aims to provide real inspiration for enhancing your Italian  dinner menu!  

Fagiolini con limone e capperi (Green Beans with Lemon and Capers) – Southern Italy. ​

INGREDIENTS:    ​
3 tbsp. olive oil
Juice and zest of 1 lemon
2 tbsp. capers, coarsely chopped
1 lb/500g green beans, trimmed
Salt and freshly ground pepper, to taste

​METHOD:

1. Whisk together oil, capers, lemon juice, salt, and pepper in a large bowl; set aside.
2. Bring a large saucepan of salted water to a boil; add beans and cook till tender, 3-4 minutes. Using a slotted spoon, transfer to a bowl of ice water to stop the cooking.
3. Drain beans and toss with vinaigrette; adjust seasoning to taste and garnish with zest.

Barbabietola al forno balsamica (Baked Balsamic Beetroot) - Tuscany.

INGREDIENTS:    ​

• ​6 small beetroot, scrubbed and cut into quarters
• 2 tbls olive oil
• 1 tbls water
• 2 sprigs of thyme
• 2 tablespoons balsamic vinegar
• 1 tbs Dijon mustard
• ground black pepper
• sea salt flakes

​METHOD:

1. Preheat oven to 425° F (220° C).
2. Place the beetroot into a stainless steel or enamelled baking dish large
3. enough to hold the beetroot in a single layer and drizzle over the olive oil.
4. Add the water and tuck the sprigs of thyme into gaps between the vegetables.
5. Cover the dish with foil and bake for 40-60 minutes, or until a skewer can be inserted easily.
6. Serve in their skins or peel, as desired. 

Insalata tiepida di barbabietola (Warm Beetroot Salad) – Southern Italy. ​​​

INGREDIENTS:    ​

• ​Baked beetroot from previous recipe
• 2 garlic cloves, roasted and sliced
• 2 anchovies soaked in milk for 10 minutes, then chopped3 tbls extra virgin olive oil
• 1 tbls red wine vinegar
• Juice and zest of 1/2 orange  

​METHOD:

1. ​In a large bowl, whisk together oil, red wine vinegar and orange juice. Add salt and pepper to taste; set aside.
2. Toss baked beetroot with the roasted garlic and anchovies.
3. Drizzle with vinaigrette and toss again. Garnish with orange zest.

For some extra colour and flavour, add pink grapefruit or orange segments and toasted walnuts.