Green Beans with Soffritto and Country Ham
Alex Roberts learned the secret to great soffritto—an aromatic vegetable mixture used as a base for many Italian soups and sauces—while traveling through Tuscany. "The trick is to cook it really slow—otherwise the vegetables scorch," he says. This year, he asked his father to grow some ají dulce peppers, which he will add to the soffritto at his new restaurant, the Creole- and Caribbean-influenced Brasa Rotisserie.
Slideshow:More Healthy Vegetable Dishes