In the traditional Roman cuisine the artichoke is on the podium of the most used vegetables, especially the mammola or carciofo romanesco variety. They are huge, with tender leaves and you can take advantage of more flowers than those we have around here. It is almost impossible to eat in Rome, especially in the Ghetto, and not to try artichokes…
-
-
Fava beans, peas and artichokes (Vignarola alla romana)
The Vignarola, one of the most famous Roman spring recipes, as this is the time of year when you can find fava beans, artichokes and fresh peas. A delight for the lovers of these vegetables, suitable, once again, for vegans. An almost obligatory element, which I have not included in the recipe, is the romaine lettuce. Because…
-
Pasta with artichokes, asparagus and peas (Pasta primavera con asparagi, carciofi e piselli)
Pasta with typical vegetables from late winter to early spring: artichokes, asparagus and peas. One of my favourites and which proves to perfection that it is possible to cook a very juicy and tasty pasta dish without having to resort to tomatoes, meat or rare inventions. [adinserter name=”LRCM RESP 1″] …
