Italian recipes
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3 recipes
Salads
Caprese salad
Tomatoes, fresh mozzarella, basil and olive oil, with nothing to hide behind. There's no stove involved, so the lesson is in the choices you make: ripe tomatoes kept out of the refrigerator, salt given a few minutes to work, cheese that isn't fridge-cold, and basil torn only at the last moment.
View recipe · 4 servings
Eggs
Frittata
A frittata is an open-faced omelet that sets slowly instead of being folded, so it forgives you in ways an omelet won't. It happily takes whatever vegetables and cheese are in the refrigerator, and it teaches two things every egg dish depends on: getting the water out of the filling, and setting eggs with gentle heat.
View recipe · 4 servings
Soups
Minestrone
Minestrone is a vegetable soup built on timing. The slow base goes in first, the hard vegetables next, and the soft vegetables, beans and pasta last, so everything is done at the same moment. Learn that order once and you can make it from whatever is in your crisper drawer.
View recipe · 4 servings