Carbonara di Verdure (Italian Vegetarian Carbonara) Carbonara di verdure is the one version of carbonara a Roman cook will defend without apology, because it does not pretend the guanciale is still there. It removes the pork and rebuilds, from vegetables, the two things the pork was actually supplying: rendered fat to carry the egg, and a browned savoury edge to stand up to the pecorino. Zucchini fried hard in olive oil does both well enough that the dish becomes its own plat

Prep. time: 15 minutes Cook Time: 65 minutes Difficulty: 1 out of 5 Serve: 4 The Story Ingredients For the recipe Choose ingredients that taste good on their own. Fresh produce should be aromatic and firm, seafood should smell clean and briny rather than fishy, meat should be well trimmed, dairy should taste fresh, and pantry ingredients should be free from stale flavors. Simple Italian cooking exposes weak ingredients immediately. Measure first. Consistency in cutting and po

Fiori di zucca fritti are one of Italy’s most delicate fried antipasti. The goal is a thin, crisp shell around a blossom that remains tender and floral, never greasy. A light batter, cold liquid, correct oil temperature, and immediate service are what make the dish successful. The Story Ingredients For the recipe 12 fresh zucchini blossoms1 cup all purpose flour2 tbsp cornstarch1/2 tsp fine sea salt1 cup ice cold sparkling water, plus 2 tbsp if neededNeutral frying oil, about