When it comes to cooking vegetables the Italian way, it’s important to seek out products that are local and in season. More than anything, it’s really about understanding just how easy it is to cook things if you buy the best product that you can find. With the crisp fall air looming, all you need are these five seasonal ingredients, plus a really hot pan to kick your autumn off the right way!
GINGER GOLD APPLES
Mixed with butter, lemon juice and herbs, ginger gold apples become a great pairing with seafood!
Get the recipe for seared scallops with apple membrillo butter and pomegranates here!
Cardoons have a distinct and delicate flavor that I like to showcase in fall dishes. When left to their simplicity, cardoons look more impressive for entertaining and add some major deliciousness! A prime example is cardoons with pecorino Toscano!
Cruciferous is a designation that comprises the members of the cabbage family, including cavolo nero, mustard and turnip greens, along with cauliflower and collards, plus radishes, horseradish and arugula. I love them right after the first frost, when they become sweeter in flavor. Get your kids to eat their cruciferous veggies in this stuffed cabbage, Ligurian-style!
Chestnuts are unique, starchy, sweet, richly flavorful nuts. I love using chestnuts in my tortellini throughout fall, and even using chestnut beer for braising recipes throughout winter as well. Try baking fresh chestnuts and chestnut flour in a chestnut-apple ciambiella!
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