Vignarola, Roman Spring Side Dish
This recipe comes from Rome and widespread in Lazio region, where Rome is located. Vignarola o anche Vignarola Romana consists in a rich dish with vegetables and legumes like broad…
Pea and Thyme Frittata
With this Frittata we bring you a quick and tasty way to enjoy an Italian dish made with fresh peas and thyme, perfect both as antipasto and main course. Serves:…
Stewed Baby Cuttlefish with Peas and Tomato Sauce
Seppioline in Umido con Piselli e Salsa di Pomodoro, a very popular fish recipe in Italy, it can also become either an unique course if accompanied by slices of toasted…
Potato Gnocchi in Peas and Ricotta Creamy Sauce
We have cooked and wrapped this Potato Gnocchi in a soft creamy sauce made with fresh peas and ricotta cheese, which together make a simple and honest alternative to the…
Peas with Pancetta, Eggs and Lemon Zest
An easy-to-make tasty contorno where to taste the sweetness of peas with the savouriness of pancetta and the final citrus note of lemon zest, all combined into soft beaten eggs…