Vegetables

Vegetables

By
Antonio Carluccio
Contains
9 recipes
Published by
Quadrille Publishing
ISBN
9781849491662
Photographer
Alastair Hendy

Vegetables in Italy are considered an important part of the diet. According to local environmental conditions, Italian farmers grow all sorts of interesting vegetables, which are almost always organically cultivated and sold in the area of production. This means fresh from field to table, which the Italians love.

Prepared today in the same way as they have been for centuries, Italian vegetable dishes are able to substitute for meat and fish without a hint of vegetarianism. For instance, I would much prefer to eat a wonderful parmigiana di zucchini than a boring piece of meat or fish. The following recipes can all be eaten by themselves as a main course, in smaller portions as an antipasto, or with meat and fish as a side dish.

Recipes in this Chapter

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