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)
Sweet Peas with Prosciutto (Piselli al Prosciutto)
In this classic Roman dish, sweet peas are braised until tender and sautéed with salty prosciutto.Todd Coleman
Chicory in Anchovy Sauce
Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats.Todd Coleman
Sweet and Sour Onions
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta. See this Recipe
Todd Coleman
Stewed Sweet Peppers
This sweet, simple pepper stew makes a great antipasto atop bruschetta. See this Recipe
Todd Coleman
Fennel Baked in Milk
In this creamy dish, the fennel is braised in milk until it becomes tender.Todd Coleman
Broccoli Strascinati (Broccoli with Garlic and Hot Pepper)
Broccoli Strascinati (Broccoli with Garlic and Hot Pepper)
This dish, which pairs beautifully with pork chops, can be made with regular broccoli, broccoli rabe, or romanesco.Todd Coleman
White Bean and Tuna Salad
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish. See this Recipe
Todd Coleman
Braised Artichoke Hearts with Mint
This classic antipasto calls for mint, a popular herb in Roman kitchens. See this Recipe
Todd Coleman