In Italy, they eat a lot more than just pasta. And meals centered around a piece of meat or seafood demand accompaniment. These Italian vegetable recipes—from artichokes to zucchini—fit the bill. Most also work as side dishes for pasta, too.
In this classic Roman pairing, sweet peas are richly flavored by salty prosciutto as well as the pork's rendered fat.Juicy cherry or grape tomatoes are coated in a light caramel to make the"topping" for this tart, but the whole thing is baked upside down in a skillet.
It tastes best while the caramel is still runny and the warm, topmost layer of dough has a custardy consistency."I come from Milano, which is actually the patria, or land, of risotto," Goggi says. At Masseria Moroseta in Puglia, she cooks with artichokes from her garden, and is sure to include plenty of their edible stems. She braises the artichokes, then purées them into a cream for cooking the rice, and reserves a few pieces of the hearts for serving.
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