Vegetables

Introduction to Potatoes ( Patate ) The potatoes are one of the world’s most important supplies of food energy after rice, wheat and corn. Potatoes are grown all over the world in cool or moderate… 

Preparation and Cooking of Cardoons (“Cardoni”- “Carduna”) The cardoons are available in the Sicilian vegetable markets from October throughout the winter to early spring. The Phoenicians occupied the western coastal area of Sicily, around the… 

Introduction to Fennels (“Finocchi”) The finocchio, fennel, a perennial plant originally grown in the Mediterranean region it spreads and is now cultivated in Asia and in the Americas. There are two types of fennels: the… 

Introduction TO Artichokes ( Introduzione ai Carciofi – Cacocciuli ) Artichokes grow abundantly in Sicily, especially in the North-West part of the Island. The artichokes are perennial plants and usually, they deliver a crop in late… 

Sautee Spinach & Introduction ( Spinaci Saltati – Spinacio ) The spinach, in Italian Spinacio, is a green vegetable available fresh throughout the year. Preferred and tastier in season which runs from the middle of… 

Fava Beans Puree – Maccu ( Macco di Fave – Màccu ri Favi ) The Tavola of San Giuseppe is an offering to the Saint that consists of a collection of food harvested around March… 

Fava Beans Recipes ( Ricette con le Fave ) Fava beans are one of the oldest cultivated plants. They had been grown in the Mediterranean regions, in China and in others Asian countries for over… 

Peppers Recipes ( Peperoni –  Pipi ) Peppers are indigenous of Mexico and South America. They were introduced in Europe, Asia and Africa by the XVI century along with other plants of the Solanaceae family which also… 

Stuffed Vegetables ( Verdure Ripiene –  Virduri Chini ) At Joe’s of Avenue  U , the Focacceria Palermitana in Brooklyn, NY, the Thursday special was the stuffed vegetables. We prepared zucchini stuffed with a light and…