All recipes with Sunflower or peanut oil
Chitarra with lamb ragù and fried artichokeFine strands of egg chitarra take on a buttery lamb ragù, while thin fried artichoke adds a crisp finish. The combination brings together a pasta shape closely associated with Abruzzo and a contemporary treatment of lamb and artichoke.
CaponataFried eggplant, celery and olives meet ripe tomatoes, pine nuts and a bright sweet-and-sour dressing.
Olive all’AscolanaTender Ascolana Tenera olives with a three-meat filling, breaded and fried until crisp.
Parmigiana di MelanzaneThe Neapolitan way with eggplant: fried slices layered with tomato, basil, and two cheeses, baked until it slices like a promise kept.
Pasta alla NormaCatania’s tribute to Bellini: fried eggplant, tomato, basil, and a blizzard of ricotta salata over pasta. An opera in four flavors.
Sarde in SaorVenice’s sweet-and-sour sardines: fried, then layered under slow-cooked onions with raisins and pine nuts, and left to mellow for a day or two.
SeadasSardinian fried pastry with warm, lemon-scented young pecorino and a ribbon of corbezzolo honey.