Roman Spring

Last year, I lived in Rome from August to December. Dropped into a world of strictly-seasonal cuisine, I was lucky; I got the best of the summer, fall, and (very mild) winter. I got fat, juicy tomatoes. I got earthy porcini. I got sharp, biting puntarelle, dressed with anchovy and olive oil. 

But I'm greedy. 

I want meaty carciofi (artichokes), tender peas, perfect squash blossoms: produce that Roman cuisine celebrates in the springtime. I want a glass of Frascati; I want a view of the Tiber. But since I'm now back in America, I'm cooking these Roman dishes until spring turns into summer. I'm making my own Roman spring -- and you can, too.

Baby Purple Artichokes Fried in Olive Oil by SippitySup

Bruschetta with Ricotta, Honey and Lemon Zest by merrill

Radish Salad with Anchovy Sauce by amanda

Squash Blossom and Garlic Frittata by amanda

Sugar Snap Peas with Lemon-Chili Breadcrumbs by merrill

Daddy's Carbonara by Eric Lifton

Luciana's Porchetta by Aliwaks

Louisa's Cake by SML Office