Grilled Asparagus
Asparagus charred on the grill with smoked paprika and olive oil, finished with white balsamic, crisped prosciutto and basil.
Confit Carrot
Whole carrots cooked slowly submerged in olive oil with garlic, thyme and rosemary until silky. A side that tastes like far more work than it is.
Arancini
Sicilian rice balls made from Carnaroli risotto, stuffed with ragu or mozzarella, breaded and fried until golden. Best made with leftover risotto.
Crispy Brussel Sprouts
Roasted sprouts with crisp pancetta, pomegranate and sage, dressed in a white balsamic and lemongrass vinaigrette with a fig balsamic glaze.
Classic Italian Tomato Sauce (Sugo di Pomodoro)
Roma tomatoes, garlic, olive oil, oregano and basil simmered into the sauce everything else is built on. Worth making in batches.
Pesto
Basil, pine nuts, garlic and Parmigiano brought together with good olive oil. The Ligurian original, with Pecorino if you want more bite.
Espagnole
One of the five French mother sauces: a brown roux built out with mirepoix, tomato paste, red wine and veal stock. The base for demi-glace.
Mornay
Bechamel enriched with Gruyere and Parmesan. The sauce behind gratins, croque monsieur, and the best macaroni cheese you will make.
Tomato Jam
Six pounds of heirloom tomatoes cooked down with sugar, balsamic and lemon zest. Yields five jars and belongs on every cheeseboard.
Fried Zucchini and Squash
Zucchini and yellow squash sliced into rounds, dredged and fried until golden. Equally at home as an appetizer or a side.
Trapani Pesto
The Sicilian pesto: tomatoes, almonds, basil and garlic. Made for busiate, since both come from Trapani.
Pickled Shallots
Shallots sliced thin on a mandoline and quick-pickled in red wine vinegar with peppercorns. Five minutes for acidity you will use all week.