Italy Revisited by Mary Melfi

Italy Revisited

About Mary Melfi

X Italian Vegetable and Side Dishes

Cross References

Originated from: Italy

Occasion:

Contributed by: Image courtesy of The New York Public Library, Digital Gallery #487853

Cold Pepper Antipasto (with roasted peppers and lemon)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Italian Cooking" by Dorothy Daly

fennel

Fennel Antipasto (with olive oil and lemon juice)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Italian Cooking" by Dorothy Daly

fennel

Stuffed Fennel or Celery Antipasto (with cottage cheese and anchovies)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Italian Cooking" by Dorothy Daly

fennel

Fennel Antipasto (with radishes or cucumbers and herbs)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Italian Cooking" by Dorothy Daly

peperonata

Ciabbotele ["Peperonata"] (Red peppers, onions and tomatoe stew)

Originated from: Casacalenda, Molise, Italy

Occasion: Every day

Contributed by: Mary Melfi (her mother's recipe)

ciambotta

Ciabbotele con Zucchini (Zucchini, onions and tomatoe stew)

Originated from: Casacalenda, Molise, Italy

Occasion: Any time

Contributed by: Mary Melfi (her mother's recipe)

ciobotta or ciambotta

Rosina's Ciobotola (with onions, red peppers, and fresh tomatoes, Version I)

Originated from: Casacalenda, Molise, Italy

Occasion: Any time

Contributed by: Mrs. Rosina Melfi

Rosina's Ciobotola (with onions, red peppers, fresh tomatoes, eggplants and egg, Version II)

Originated from: Casacalenda, Molise, Italy

Occasion: Any time

Contributed by: Mrs. Rosina Melfi

A Ciabbotele (with peppers, egg plants, mushrooms, tomatoes and eggs)

Originated from: Casacalenda, Molise, Italy

Occasion: late summer when veggies are ripening

Contributed by: Antonio Fantillo

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