Tag: Plant-based Italian
EEpityrum – An Ancient Olive Salad
I had the pleasure of working with Helen Melser, cooking and photographing the recipes for her book, The Olive Tree in My Kitchen—a heartfelt homage to the humble yet versatile olive. Over the next few weeks, I’ll be sharing some of my favorite recipes from Helen’s book—starting with Epityrum, an ancient olive salad that’s as timeless as it is delicious.
CChar-Grilled Scallopini Carpaccio with Lemon and Caper Dressing
Elevate your scallopini with a zesty lemon and caper dressing, combining char-grilled smokiness with tangy freshness. Serve with fresh bread and greens for a simple yet elegant dish, allowing 1-2 scallopini per person. The versatile dressing suits 10-15 servings and can be refrigerated or frozen for later use.
CCaponata Antipasto
Caponata antipasto is a vibrant, easy-to-prepare dish that celebrates flexibility with a guide-like ingredients list. The vegetables are lightly cooked, preserving their texture and color. This dish is adaptable to seasonal produce and personal tastes, perfect for a quick meal or side and can be stored in the fridge for days. Serve it with bread or polenta for added variety.
