Side Dish Archives - Filippo Berio

Crispy Pumpkin Cutlets

Slice the pumpkin into slices about 1/4 inch thick.
Beat the eggs and dip the slices into the mixture.
Coat the slices with a mixture of breadcrumbs, thyme, marjoram and finely chopped mint.
Fry in hot Filippo Berio Extra Light Tasting Olive Oil and flip halfway through.
Once golden, drain on kitchen paper and sprinkle lightly with salt.
Garnish these crispy delights with a little mint and enjoy… you won’t be disappointed!

Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid.
Meanwhile, in large pot of boiling salted water, cook potatoes for 6 minutes. Stir in green beans; cook for 4 to 5 minutes or until potatoes and beans are tender. Drain well.
Toss together pesto, pasta and reserved cooking liquid. Add potatoes, green beans and half of the basil, tossing well. Sprinkle with Pecorino and remaining basil. Drizzle with olive oil.

Tip: Use French green beans if desired.

Cut eggplants into 1/2-inch cubes; transfer to colander set over bowl. Sprinkle with 1 tsp salt; toss well. Let stand for 20 minutes. (Salt will help draw out excess moisture and remove any bitterness in the eggplant.) Pat dry with paper towel.
Cook spaghetti according to package directions. Drain, reserving 1/3 cup cooking liquid.
Meanwhile, heat oil in large skillet set over medium heat; cook cubed eggplant for 3 to 5 minutes or until slightly softened. Stir in garlic and capers; cook for 3 to 5 minutes or until eggplant is tender. Stir in pesto, tomatoes, vinegar, remaining salt and pepper. Bring to simmer; cook for 3 to 5 minutes or until fragrant and slightly thickened.
Add spaghetti and reserved cooking liquid to pan, stirring until well coated. Stir in basil. Serve with Parmesan cheese (if using).

Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid. In large bowl, whisk together Parmesan, pesto, eggs and egg yolks; set aside.
Meanwhile, heat oil in large skillet set over medium heat; cook pancetta for 3 to 4 minutes or until golden brown and crispy around edges. Transfer to paper towel–lined plate.
Whisk hot cooking liquid into egg mixture; add pasta and pancetta to bowl, tossing to coat well. Sprinkle with parsley.

Tip: Sprinkle with freshly cracked pepper and serve with additional Parmesan cheese if desired.

In food processor, pulse cauliflower, in batches if needed, until finely chopped into rice-size pieces.
Heat oil in wok or large skillet set over medium-high heat; cook onion, carrots and garlic, stirring often, for 6 to 8 minutes or until softened. Stir in cauliflower rice, salt and pepper; cook, stirring often, for 2 to 3 minutes or until cauliflower is slightly softened.
Stir in pesto, peas and tamari; cook for 2 to 3 minutes or until cauliflower rice is tender but not mushy. Sprinkle with green onions.

Tips:

For a keto version, substitute lower-carb veggies, such as asparagus, cabbage or kale, for peas and carrots.
For easy preparation, used store-bought prepared cauliflower rice.
Add tofu scrambled eggs to fried rice if desired.

In a large skillet over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan and set aside.
Add the green beans to the pan using oil to coat the beans and pan. Sauté for 3-5 minutes, tossing occasionally until the green beans start to “char”. At this point, cover the skillet with a lid and let steam for another 5-7 minutes.
Remove the lid, add the cranberries and sauté for another 2 minutes until the cranberries are warmed through and starting to burst. Season with salt and pepper to taste.
Plate the green beans with the cranberries, crumble the goat cheese and bacon on top and serve warm.

Inspired by Running to the Kitchen

In large pot of boiling salted water, cook cauliflower for 3 to 5 minutes or until tender-crisp; drain well.
Heat 1/4 cup olive oil in large skillet set over medium heat; cook celery, red onion, garlic, oregano, and chili flakes for 1 to 2 minutes or until slightly softened.
Stir in cauliflower, walnuts, capers, raisins, salt and pepper; cook for 3 to 5 minutes or until vegetables are tender. Remove from heat. Stir in remaining olive oil, parsley and vinegar. Let cool.

Tips:

Add finely chopped salt-cured anchovies to caponata if desired.
Serve caponata as a side dish, condiment, sauce for grilled meat or roasts, or toss with pasta.

Bring 3 cups water to boil in saucepan; add farro and 1/2 tsp salt. Reduce heat to medium-low; cover and cook for 25 to 30 minutes or until tender but still firm. Drain well.
Meanwhile, heat oil in large skillet set over medium heat; cook zucchini, lemon zest, remaining salt and pepper for 3 to 4 minutes or until zucchini starts to soften and brown.
Stir in peas and cook for about 2 minutes or until tender or thawed. Stir in farro and pesto; cook for 3 to 5 minutes or until well coated and heated through. Drizzle lemon juice over top.

Tip: Substitute freekah or barley for farro if desired.

Preheat oven to 425°F. On lightly floured surface, roll out dough into long, narrow oval, about 1/2-inch thick. Transfer to parchment paper–lined baking sheet. Cover with tea towel; let rest for 10 minutes.
Drizzle 2 tbsp olive oil over dough; brush over top and sides of dough. Sprinkle with salt. Press grapes into dough; sprinkle with rosemary.
Bake for 20 to 25 minutes or until golden brown all over and most grapes have split open. Top with cheese. Return to oven for about 5 minutes or until cheese begins to melt. Drizzle with honey and remaining olive oil; sprinkle pistachios over top.

Tip: Seedless red grapes can also be used when Concord grapes are not available.

Preheat oven to 425°F. Line two baking sheets with parchment paper.
In large bowl, whisk together olive oil, balsamic vinegar, garlic, salt, pepper, fennel seeds and hot pepper flakes; add mushrooms and tomatoes, tossing gently to coat evenly. Arrange on prepared pans in even layer.
Bake, rotating pans once, for 25 to 30 minutes or until tender, and mushrooms are golden brown.
Meanwhile, in large pot of boiling salted water, cook broccoli rabe for 2 to 3 minutes or until bright green and tender-crisp. Drain and plunge into an ice bath to stop the cooking. Drain and dry well. Toss with roasted vegetables and any accumulated juices.

Tip: Serve as a side dish with roasts or toss with cooked pasta for a quick and wholesome Meatless Monday dinner.