Recipes
Traditional Roman Side Dishes
SAVEUR magazine brings you several classic antipasti recipes, including sweet peas with prosciutto and braised artichoke hearts with mint.
Sweet Peas with Prosciutto (Piselli al Prosciutto)
In this classic Roman dish, sweet peas are braised until tender and sautéed with salty prosciutto.
Chicory in Anchovy Sauce
Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats. Get the recipe for Chicory in Anchovy Sauce »
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta. See this Recipe
This sweet, simple pepper stew makes a great antipasto atop bruschetta. See this Recipe
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This dish, which pairs beautifully with pork chops, can be made with regular broccoli, broccoli rabe, or romanesco.
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish. See this Recipe
This classic antipasto calls for mint, a popular herb in Roman kitchens. See this Recipe
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