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1 week ago | 
tablemagazine.com | Kylie Thomas |Sara Ghedina
Fava Bean Puree with Sautéed Chicory is simple food at its best. Using ingredients that are typically bountiful in rural settings, it still pleases the stomach and the palate. By combining the sweetness of fava bean with the bitter taste of chicory, the dish appeals to the most sophisticated palates. Try serving it alongside a piece of crusty bread so you can sop up every last drop of goodness.
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4 weeks ago | 
tablemagazine.com | Kylie Thomas |Sara Ghedina
Scarpaccia is a typical dish from Camaiore, a small town in the province of Lucca, Tuscany. Part of the traditional cuisine of the area, it was originally made by bread bakers at the end of the day when the oven had been turned off but was still warm.There are many variations of scarpaccia: some use onions or leeks instead of green onions, some add eggs to the batter, and some add zucchini blossoms on top.
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4 weeks ago | 
tablemagazine.com | Kylie Thomas |Sara Ghedina
Ricotta Vegetarian “Meatballs” seem to have originated in the Southern region of Calabria, where it is very easy to find excellent ricotta from both cows and sheep. This dish is part of traditional peasant cuisine; it is made with very simple ingredients but with lots of flavor. For excellent results, use the best, freshest ricotta cheese you can find.
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4 weeks ago | 
tablemagazine.com | Emma Riva |Sara Ghedina
Eat! It’s good for you! Anybody with an Italian grandmother has heard this in the kitchen, at the dining table, and across a picnic blanket. Sara Ghedina, TABLE Magazine’s correspondent from Italy’s Veneto region, offers up some delicious, summery fish dishes, like this Tuscan Clam Soup, that are good for you. So, eat!The Italian name for this soup is cacciucco.
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4 weeks ago | 
tablemagazine.com | Kylie Thomas |Sara Ghedina
Whenever it comes to adding pesto to your pasta, do you whip up a fresh pesto at home or stop in-store to pick up a jar? Both of these options have their pros and cons but after making our Trapanese Pesto, you may never go back to your original method again. Since this pesto uses almonds and tomatoes, it adds on a light and fresh taste along with extra creaminess from the almonds.
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1 month ago | 
tablemagazine.com | Emma Riva |Sara Ghedina
During a recent visit to her Italian hometown, TABLE Magazine contributor Sara Ghedina spent some time in the kitchen. She brought back dishes like this Sarde in Saor. In the dialect of Venice, saor means “taste,” as in savor, so it translates to “sardines in taste.” It lives up to its name, given how flavorful the end result is.
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1 month ago | 
tablemagazine.com | Emma Riva |Sara Ghedina
This Bigoli in Salsa dish is a combination of sweetness and saltiness. It is typically served in northern Italy on fasting days such as Christmas Eve, Ash Wednesday, and Good Friday, but you can find it year-round in local osterie and restaurants. Sara is a Venetian, and her cooking exemplifies the city’s beauty and mystique. It’s truly La Serenissima. Bigoli (or bigoi in the dialect of the Veneto) are thick, spaghetti-like pasta typical of the Veneto and eastern Lombardy.
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1 month ago | 
tablemagazine.com | Kylie Thomas |Sara Ghedina
Baked Vegetarian Pasta au Gratin is one of the most popular dishes for Sunday family gatherings in Italy, second only to lasagna. It is rich and flavorful and can be made with a wide range of ingredients. Variations include the addition of prosciutto or a tomato-based version with meatballs and boiled eggs. In our recipe we make a vegetarian version that uses plenty of cheese, mushrooms, and a béchamel sauce. It can be assembled the day before and baked in the oven just before your lunch.
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Nov 8, 2024 | 
tablemagazine.com | Sara Ghedina
Though it may seem overwhelming, considering a vegan diet is one small way we can improve the world around us. The choices we make every day, no matter how small, have an impact on the air we breathe, the water we drink, and the land we live. Our lifestyles are ultimately responsible for the wellbeing of our planet.
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Nov 5, 2024 | 
tablemagazine.com | Emma Riva |Sara Ghedina
This squash and roasted garlic hummus proves that something being a side doesn’t need mean it’s any less important than the main. In our colorful crostini series, we’ve set out to highlight how the dips and sauces you take for granted are as eye-catching and delicious as the main dish. This squash and roasted garlic hummus is an easy recipe to master that you won’t be able to stop making once you get it once. History of HummusAh, hummus.
