Fried sage works on two levels to make these carrots spectacular: First, the leaves' crisp texture offsets the carrots' tenderness, and second, the aromatic oil that remains in the skillet after frying infuses the vegetable with deep flavor.
In Lynne Rossetto Kasper's opinion, fennel and Parmigiano-Reggiano ("the celestial eating cheese of all time") rank as one of the most underrated combinations in Italy. After tasting this quick hors d'oeuvre, we have to agree.
If you've never thought of roasted squash as a side dish, try this recipe. Just rub pieces of butternut squash with olive oil, salt and pepper and bake until their flesh is tender and roasted to tawny gold. Serve the squash the way it's eaten in country houses in the part of the Emilia-Romagna region where nearly every family makes its own balsamic vinegar. Small bottles of balsamico are set out on the table, and everyone seasons their squash to taste with the vinegar. Try the squash with grilled lamb chops, roast chicken, pork and simple sautéed fish dishes.
