Italian delicacies show off spring’s bounty

We’re having a spring fling with veggies! We’ve waited all winter for the first vegetables of the season — peas, beans, baby carrots, artichokes, rhubarb and so much more. The Scotto family, of Fresco by Scotto in New York City, share their recipes for delectable salads, entrées and desserts from Italy that make the most of the season’s veritable extravaganza of vegetables. Make their dishes at home:

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Vegetable Napoleon of Crispy Parmesan Crisps Layered with Whipped Goat Cheese, Gorgonzola Cremificato, and Mascarpone Cheese

Fresco by Scotto Restaurant

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Shaved Raw Vegetable and Herb Salad with Pecorino Tartufo, Lemon and Extra Virgin Olive Oil

Fresco by Scotto Restaurant

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Risotto Primavera

Fresco by Scotto Restaurant

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Spring Tortino with Baby Artichokes, Morel Mushrooms, Spinach, Sun-dried Tomatoes, Wild Ramps, and Fontina Cheese

Fresco by Scotto Restaurant

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Rhubarb Mousse

Fresco by Scotto Restaurant