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!
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!
Patate all'aglio arrosto con forno croccante (Crispy Oven Roasted Garlic Potatoes) – Tuscany.
INGREDIENTS:
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METHOD:
- Peel and cut potatoes (cut in half if medium or in quarters if large).
- Soak potatoes in large bowl of cold water for 1-2 hours.
- Preheat oven to 425° F (220° C).
- Place one oven grate at the bottom and one in the middle of the oven.
- Brush bottom of roasting pan with olive oil. Set aside.
- Drain the water from the potatoes and pat dry.
- In a large bowl combine all the herbs and spices.
- Toss properly together with the potatoes.
- Arrange the potatoes in a single layer, with cut side down in roasting pan.
- Place on the bottom grate and roast for 15 minutes.
- Lower heat to 375° F (190° C) and continue to roast for another 35-45 minutes or so. No need to turn the potatoes over.
- During the last 5 minutes, transfer the pan to the middle of the oven and turn on the heat to grill/broil.
- Remove from oven and wait a few minutes for the oil to be reabsorbed by the potatoes.
- Garnish with more fresh herbs if desired
Fagiolini con limone e capperi (Green Beans with Lemon and Capers) – Southern Italy.
METHOD:
- Whisk together oil, capers, lemon juice, salt, and pepper in a large bowl; set aside.
- 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.
- Drain beans and toss with vinaigrette; adjust seasoning to taste and garnish with zest.
Barbabietola al forno balsamica (Baked Balsamic Beetroot) - Tuscany.
METHOD:
- Preheat oven to 425° F (220° C).
- Place the beetroot into a stainless steel or enamelled baking dish large
- enough to hold the beetroot in a single layer and drizzle over the olive oil.
- Add the water and tuck the sprigs of thyme into gaps between the vegetables.
- Cover the dish with foil and bake for 40-60 minutes, or until a skewer can be inserted easily.
- Serve in their skins or peel, as desired.
Insalata tiepida di barbabietola (Warm Beetroot Salad) – Southern Italy.
METHOD:
For some extra colour and flavour, add pink grapefruit or orange segments and toasted walnuts.
- In a large bowl, whisk together oil, red wine vinegar and orange juice. Add salt and pepper to taste; set aside.
- Toss baked beetroot with the roasted garlic and anchovies.
- 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.