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!  

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

INGREDIENTS:    ​

• ​Baked beetroot from Barbabietola al forno balsamica 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.