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Meats
Cassoulet, Italian-Style
Garlic Roasted Leg of Lamb
Herb-Roasted Fresh Ham (Butterflied and Rolled)
Italian Style Stuffed Veal Roast
Meatballs with White Wine, Lemon & Bay Leaves
Polpettine al Limone (Sicilian Meatballs)
Roast Rack of Lamb with Flageolet Beans (for Two)
Roasted Bone-In Pork Loin
Summer Veal Stew
Three Cheese Chicken Cutlet Parmigiano
Pesto Rubbed Chicken w Panzanella
Chicken Parmigiana
Chicken Cacciatore
Fish
Baked Swordfish Sicilian Style
Halibut Fillet on Bed of Vegetables with "Burro Bianco" Sauce
Quick Zuppa di Pesche
Roast Wild Striped Bass Fillet with Fregola and Vegetable Ragout
Salmon Sauté on Bed of Basmati Rice
Sea Scallops Poached in Pink Broth
Swordfish with Mint, Capers & Lemon Salsa
Whole Roasted Fish with Fresh Herbs
Pan Seared Branzino
Vegetables
Agata's Baby Artichokes and Peas
Agata's Zucchini al Forno
Braised Cavolo Nero (Tuscan Black/Lacinato Kale)
Braised Pearl Onions
Brioche di Patate
Cipolline Onions Braised with Orange Juice & Balsamic Vinegar
Fritelle di Melanzane (Eggplant Fritters)
Layered Torta di Patate
Roasted Shallots
Sicilian Stuffed Roasted Peppers
Stuffed Squash
Stuffed Artichokes
Scafata
Eggplant Caponata
Fennel Baked In Cream (Finocchio al Forno)
Pasta
Pasta al Cavolfiore (Cauliflower)
Pasta al Pomodoro Crudo
Pasta e Piselli
Pasta with Zucchini and Shrimp
Penne with Dandelion Greens, White Beans & Pancetta
w2m Cassoulet, Italian-Style
Soups
Butternut Squash Soup
Side Dishes
Mixed Mushroom Saute
Tomato and Ricotta Crostini
Arancini: Rice Balls with Meat Sauce
Sweet Peas with Prosciutto
Pancetta Brussels Sprouts
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Agata's Baby Artichokes and Peas
This quintessential Spring dish is served in Sicily as a "minestra", which means a thick soup. Though not technically a soup at all, there is quite a bit of broth at the bottom of the skillet when the dish is done. In my hometown, my family would add small chunks of toasted peasant bread to the mix and eat it with a spoon. The preparation is adaptable, however. If you prefer to serve it as a side for roast lamb, ham or veal, you can simply increase the heat during the last minute or two of cooking to evaporate the juices. You can also leave all the juice intact and pour it as a sauce over cooked pasta or Basmati rice. What stays the same in all adaptations is the "green" flavor of Spring in every bite.
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Agata's Zucchini al Forno
Here is an easy baked zucchini dish that is the height of simplicity. I make it often at home because it requires little effort and because my family love it. This dish has a great cheesy, soft consistency perfectly contrasted with a nicely browned crisp top layer.
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Braised Cavolo Nero (Tuscan Black/Lacinato Kale)
The organic Tuscan kale we get from California is especially delicious and chewy. The texture is so sturdy and the flavor so meaty, that the growers refer to this kale as "succulent". You'll need to parboil the leaves and stem first before you begin braising or sautéing. A heaping bowl of sautéed Tuscan kale served with good crusty bread and a few slices of our rustic Pecorino Toscano is a satisfying weeknight supper. Treat yourself to a glass of Vernaccia di San Gimignano or a light, refreshing Galestro. Their dry, flowery flavors and good body complement the bitter greens.
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Braised Pearl Onions
Small onions, cooked until burnished or meltingly soft, are the perfect accompaniment to a handsome roast of beef, veal, turkey or pork. They are full of flavor, not too filling, and look beautiful on the plate.
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Brioche di Patate
Here is another potato creation from my kitchen. I wanted a potato "form" to accompany roasted meats that could soak up juices. This is my simple, plain "brioche" of potato. You simply mix all ingredients, shape the paste into popover-like domes and bake. The mix is surprisingly easy to work with and pulls into shape quite nicely. The light, plain "brioche" are perfect for sopping up flavorful juices and can also be stuffed with peas or chopped salami if you want something more substantial.
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