Vignarola is a stew of the vegetables that grow around Rome at the end of Spring, beginning of Summer. I was reminded of this dish by Jo’s Frascati Cooking That’s Amore. Vignarola can be a contorno (side dish), minestra (hearty … Continue reading Vignarola (Roman Vegetable Stew)
Paola of Primo non sprecare always has tasty Italian recipes. Her lentil and artichoke soup intrigued me, because I had not encountered that combination before. It is a vegan soup from only a few ingredients with a surprising flavor that … Continue reading Lentil and Artichoke Soup (Zuppa di lenticchie con carciofi)
Artichokes are served with mint in Rome as carciofi alla romana and lamb is often served with mint. So it is the mint that provided the inspiration for this dish. Instead of neck of lamb you could also use leg … Continue reading Neck of Lamb and Artichokes Sous-Vide
If you go to a trattoria in Rome, chances are that you will find carciofi alla romana on the menu. This way of preparing artichokes is quite simple, but very good. The mint and garlic add a nice fragrance to … Continue reading Artichokes alla Romana (Carciofi alla Romana)
When I think of artichokes, I think of salads and appetizers. And so a recipe by Paola really caught my eye, because she blogged about a stew of veal with artichokes, a dish from Genova called Spezzatino con i carciofi. … Continue reading Veal and Artichoke Stew Sous-Vide (Spezzatino con i carciofi)
I don’t prepare artichokes very often, because they are usually too expensive for what will be left after you clean them. This is what I commented when Jo of Frascati Cooking That’s Amore recently blogged about a recipe from Lombardia … Continue reading Roasted Artichokes (Carciofi al Forno)
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