Vegetables chapter; Lidia's Mastering the Art of Italian Cuisine

vegetable, pasta, legume, fruit, berries

onion, potato: store in dark

vegetables: store in fridge

tomato, fruit: store in the open or pantry

almonds: pasta reale, almond milk

apples: applesauce as fat substitute (use half as much as fat)

artichokes

arugula: store dry, in fridge; ruffage, sandwich stuffing, ground up and cooked with garlic

asparagus: store damp, stem down in inch of water; to prep: pel lower 2/3 and cut off stems

beets: leaves are edible, boil or bake and peel before use, small pieces in tossed salad, large pieces served w/ olive oil and vinegar

bell paper: halve, gut, chop to pieces and roast

broccoli: fridge 3 days, store in loose bag

brussel sprout: cut in half, peel, cook

cabbage: fridge 30 days; salads and ruffage

capers: store salted or brined.

carrot: base vegetable

cauliflower: blanch, steaming, baking, sautee

celery: braise with tomato and olive, or bake in oven topped with grated cheese

celery root: prefer with stalk, peel and serve in salad, cook with stew or potato, or roast/boil and peel

cherries:

chickpeas: sauces, soups, flour

cranberry:

eggplant: sautee with oil, salad

fava beans:

fennel: vegetable that tastes like licorice

fiddlehead ferns:

garlic: stronger flavor when cut to smaller pieces, 60 days in the pantry, one week if bulb taken from head

green beans: goes with grilled or roasted meat; melt cheese on top of beans

kale:

leek: sweeter, gentler onions

lemons: squeeze for acidic juice, use zester on rind to get lemon zest

lentils: make puree to use as spread, rince and place in to soup or boiling water for thirty minutes

shrooms and morels: sautee; use in sauces

nettles: poison is neutralized by cooking; use as ruffage when cooked

onion: base vegetable. peel, cut in half, wash and cut while still damp (water will capture some of the cutting vapors)

oranges: can zest like a lemon for citris topping

peas, snap peas

potato: boil, mash, bake, keep in pantry

fingerling potato: boil, roast

radicchio

raisins

ramps, scallions: gentler onions

rhubarb: tart; pair with pork and poultry

romaine: lettuce; ruffage

tomato: sauces; slices; tomato paste added to meats

truffle

turnips

winter squash: roast with vinegar; pasta filling

zucchini: slice for fritatas; pasta filling