Spring Veggies Italian Style

Ciao amici!

Spring is flying by, and fresh greens have already sprouted. Italy teaches us to enjoy produce at their peak season. Growing up in the Midwest, eating by the season was simply having corn on the cob and watermelon in summer. When I moved to Italy, I discovered a whole calendar year full of delicious fruits and vegetables that have their specific growing window.  

Here are three of my favorite spring vegetables that I discovered in Italy years ago and still cook in my New York kitchen:

1. Bietole Swiss Chard. Cook in a skillet over medium heat with garlic olive oil. Dress with of salt, pepper and red pepper flakes. You can also sprinkle on some grated parmesan. A super healthy and delicious side dish. Recipe for Bietole in Padella

2. Porro  Leeks. Do you ever crave risotto, but not a heavy dish? Risotto with leeks, shallots, lemon and lots of parsley makes a more delicate version of this northern Italian comfort food. Recipe for Risotto ai Porri

3. Fave Broad beans or fava. Lima bean-like but more fibrous and with more structure. These beans are so versatile, but if you want to experience their nutty, earthy, slightly sweet flavor, try this variation of pesto: Recipe for Pesto alle Fave

I hope these recipes in Italian will give you a chance learn new vocabulary through cooking. If you get stuck or are unsure (because this is food, after all!) feel free to ask for help or a translation: info@immerseitaly.com  

Un abbraccio,

Lisa