Recipes
Roman Pasta and Side Dishes
From flat semolina gnocchi to chicory in anchovy sauce, SAVEUR magazine shows you how to make pastas and side dishes the Roman way.
To make this dish the traditional way, toss together the cheese, eggs, pepper, and pork in a bowl to create a thick sauce. See this Recipe
These Roman-style gnocchi aren’t the usual potato, ricotta, or squash kind. These flat semolina gnocchi make for a great vegetarian main. See the recipe for Gnocchi alla Romana »
This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute. See this Recipe
Less is more in this elemental pasta dish, which takes on spiciness from cracked pepper toasted in oil. See this Recipe
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Sweet Peas with Prosciutto (Piselli al Prosciutto)
In this classic Roman dish, sweet peas are braised until tender and sautéed with salty prosciutto.
Chicory in Anchovy Sauce
Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats. Get the recipe for Chicory in Anchovy Sauce »
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta. See this Recipe
This sweet, simple pepper stew makes a great antipasto atop bruschetta. See this Recipe
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This dish, which pairs beautifully with pork chops, can be made with regular broccoli, broccoli rabe, or romanesco.
This classic antipasto calls for mint, a popular herb in Roman kitchens. See this Recipe
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish. See this Recipe
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