B.L.D (Breakfast, Lunch, or Dinner) Scafata
"Scarfada, a giant bowl of greens often served with poached eggs, is a traditional Umbrian dish typically eaten in spring and early summer. John prefers his with crispy hot coppa ham, capocollo, or pancetta on top." —Rach
Orecchiette with Charred Brussels Sprouts
Green sprouts, red peppers, purple onions—oh, yeah, and white wine! This pasta dish has alllll the colors—and flavor.
Roasted Red Pepper & Tomato Sauce
Roasting the peppers and tomatoes concentrates their flavors to give this sauce a long-cooked flavor in a super-short time. Serve with pasta, spoon over fried eggplant, or use as a dipper for breadsticks or fried mozzarella sticks.
Rope Sausage with Roasted Peppers & Broccoli Rabe
I rarely order broccoli rabe in a restaurant because it's often cooked to death. This is how rabe rolls: Short-parboil it (to remove some bitterness.) Then dry it and toss in a skillet with some strong flavors, like chiles and garlic, to balance it out.
Roasted Red Pepper & Hot Coppa Parmigiana
Sweet and spicy and gluten-free, this casserole is similar to lasagna, but with the pasta layers replaced by roasted red peppers.
Garlic-Ginger Chicken with Green Beans, Peppers & Peanuts
This dish is a great excuse to add some Asian staples to your pantry, like hoisin sauce, toasted sesame oil, Chinese rice wine, and tamari.