Sides

Carciofi alla Romana What is the best type of artichoke to use? The best type of artichoke to use for Carciofi alla Romana is the Romanesco artichoke, also known as “mammole” in Italy. This variety is traditionally grown in the Lazio region and is prized for its round, thornless structure and tender inner leaves, making it ideal for stuffing and braising. Romanesco artichokes have a delicate flavor and a more tender texture compared to globe artichokes, which makes them particularly suited to this preparation. If Romanesco artichokes are unavailable, choose the freshest, firm, medium-sized globe artichokes with tightly closed leaves … Read more

Caramelized Pumpkin with Balsamic Glaze and Goat Cheese How can I make sure my caramelized pumpkin doesn’t get soggy? To prevent your caramelized pumpkin from becoming soggy, it’s important to ensure that you’re using a dry pan when searing the pumpkin, and avoid overcrowding the pan. The pumpkin should be seared on all sides in hot oil to create a golden, caramelized exterior before roasting. Additionally, ensure that the pumpkin cube is not cut too small, as smaller pieces may break down too much during roasting and release more moisture. When transferring the pumpkin to the oven, make sure the … Read more

How to Make Greek Stuffed Grape Leaves​ What type of leaves are best for Greek stuffed grape leaves? For Greek stuffed grape leaves, the best option is tender, young leaves from a grapevine, typically harvested in late spring or early summer. Fresh leaves should be blanched in boiling water for about 2-3 minutes to soften them and remove bitterness. If fresh leaves are unavailable, jarred grape leaves in brine are a convenient substitute. Rinse them thoroughly under cold water to remove excess salt before using. Look for leaves that are intact, without tears, and are medium-sized for easier rolling. The … Read more