Archive for March, 2011

Verdure al Peperoncino

March 17th, 2011

With a January Primo Piatto, a February Secondo, we round out the meal with March’s contorno. The method below is most commonly prepared with chicory, but adapts well to any of the bitter greens. We suggest any of the chard varieties for this recipe, which can be prepared in advance. It doesn’t suffer from being served cold, either! Verdure al Peperoncino Ingredients: 2 bunches (see below– 6-8 cups, uncooked) of Chard. “Swiss” (white veins and stems) is traditional, but red or rainbow Chard work equally

read more...