The Best of Fine Cooking — Real Italian 2017

Side Dishes

Contorni

Roasted Carrots

and Shallots with

Oil-Cured Olives and

Gremolata, p. 66

Herbed Ricotta

Polenta, p. 66

Fennel and Red Onion

with Arugula, p. 67

Creamy Baked Leeks

with Garlic, Thyme, and

Parmigiano, p. 68

Shaved Squash Carpaccio

with Capers and Ricotta

Salata, p. 69

Italian Green Beans

with Tomatoes and

Balsamic, p. 70

Spinach Farrotto, p. 70

Broccolini with Olives and

Capers, p. 71

Risotto, p. 72

Quick-Braised Baby

Artichokes with Garlic,

Mint, and Parsley, p. 73

Garlic Bread, p. 74

Braised Fingerling

Potatoes with Fennel,

Olives, and Thyme, p. 74

Gratinéed Tomatoes

with Asiago and Fresh

Herbs, p. 75

Vegetables and grains bring great flavor to the Italian table.