TODD COLEMAN
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 and Sour Onions
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta. See this Recipe
Stewed Sweet Peppers
This sweet, simple pepper stew makes a great antipasto atop bruschetta. See this Recipe
White Bean and Tuna Salad
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish. See this Recipe
Braised Artichoke Hearts with Mint
This classic antipasto calls for mint, a popular herb in Roman kitchens. See this Recipe

Want More Saveur?

Get our favorite recipes, stories, and more delivered to your inbox.