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Domenica Marchetti

  • Recipe

    Eggplant in Tomato Sauce

    Though eggplant is relatively delicate, it pulls in the flavor of whatever it’s cooked with, in this case garlic, fresh herbs, and tomatoes. Salting eggplant in advance is an optional…

  • Recipe

    Mashed Cauliflower with Garlic and Anchovy

    This rich mash works well as a side, but my favorite way to serve it is heaped on crostini for a robust nibble.

  • Recipe

    Braised Broccoli Raab with White Wine and Garlic

    Think of this as the Italian version of “potlikker” greens—broccoli raab, simmered on the stovetop with lots of garlic, wine, extra-virgin olive oil, and spicy pepper flakes. The dish actually…

  • Recipe

    Oven-Braised Celery Hearts with Pancetta

    Minced celery is an essential flavor base for many soups, stews, and sauces, but sometimes, this aromatic vegetable deserves to be the star of the show, as it is here,…

  • Recipe

    Slow-Cooked Green Beans with Olive Oil, Salt, and Vinegar

    Though this dish doesn’t cook as long as some other slow-cooked Italian vegetables, it takes the green beans past the usual crisp-tender and lets them cook until fully softened. It’s…

  • Recipe

    Slow-Cooked Swiss Chard and Potatoes

    This classic side dish hails from Abruzzo. I grew up eating it and still make it often because it’s so soothingly good. I love it as a side to roast…

  • Recipe

    Sweet-and-Sour Pickled Beets with Spring Onions

    These beautiful magenta pickles, spiced with juniper, clove, bay leaf, and cinnamon, are delicious alongside simple roast chicken or fish. Spring onions will lend a mild onion flavor, while scallions…

  • Recipe

    Sweet-and-Sour Pickled Carrots and Fennel

    In this somewhat unusual combination, crunchy carrots take on the lovely flavor of fennel. Use a mix of colored carrots—gold, orange, and red—if you can find them. The darker ones…

  • Recipe

    Sweet, Sour, and Spicy Pickled Melon

    You’ll be pleasantly surprised the first time you take a bite of these lightly pickled melon balls. They’re hot, sweet, and tangy but also bursting with the fresh flavor of…

  • Recipe

    Sweet-and-Sour Pickled Peppers

    For me, the aroma of roasted peppers is the aroma of Italy. Walk down any side street in midafternoon, especially in summer, and you will surely come across that sweet…