Recipe Category: Vegetables and legumes
Recipes featuring vegetables and legumes for a natural, plant-based cuisine rich in protein. Soups, salads, and one-pot meals featuring beans, chickpeas, lentils, and seasonal vegetables.
Fried carrots
Fried carrots are a rustic and flavorful side dish. They transform a simple vegetable like carrots into a crunchy dish full of character. It's perfect...
Carrots in Marsala
These Marsala carrots transform a simple vegetable into a refined and fragrant side dish. They complement meat, fish, or vegetarian dishes with a...
Gratinated courgettes
Zucchini gratin is a simple and tasty side dish, ideal for accompanying many dishes. This preparation highlights the delicate flavor of the zucchini and the crunchiness of the gratin. First, wash…
Onions with parsley
Parsley onions are a side dish that combines simplicity and character. This dish enhances the onions' natural sweetness through slow, controlled cooking. First, choose onions...
Sweet and sour onions with raisins
Sweet and sour onions with raisins are a distinctive side dish that combines contrasting flavors and textures. This dish is born from the combination of the natural sweetness of…
Brussels sprouts with bacon
Brussels sprouts with lard are a side dish that transforms a vegetable often considered bitter and robust into a flavorful and extraordinarily…
Fried broccoli
Fried broccoli is a delicious and rustic side dish, perfect for accompanying meat or fish dishes, or as a crunchy and delicious snack. The preparation…
Potato croquettes
Potato croquettes are a popular and versatile side dish, appreciated in many home kitchens because they combine a crunchy texture on the outside with a soft and…
Fried aubergines
Fried eggplant is one of the most iconic side dishes in Mediterranean tradition. This dish highlights the vegetable's spongy flesh through precise and controlled frying. To obtain…
Stewed beans
Stewed beans are a rustic and nutritious side dish with a traditional flavour. This dish highlights the slow cooking of the legumes and the aromatic depth of the vegetables. To start…