If you get stuck on the tomato when you think about Italian cooking, well, Italians do do the tomato really well.
But the Italian vegetable treatment goes well beyond the pomodoro: Italian cooks do a whole lot of vegetables—like broccoli rabe and cardoons and artichokes and cabbage and celery—better than just about anybody else, making them taste even more like themselves. (And when things come into season, they really celebrate them, with whole festivals devoted to fava beans and artichokes.) It’s one of the things we love most about Italian cooking (maybe even more than the cheese. Well… maybe not).
Here are 20 recipes for cooking veg all’italiano:
Olive Oil-Braised Broccoli Rabe
Pasta with Broccoli Rabe and White Bean-Anchovy Sauce
Broccoli Rabe, Potato and Rosemary Pizza
Tarragon-Lemon Aioli Served with Grilled Artichokes
Artichokes with Parsley and Preserved Lemon Pesto
Vignarola (Roman Spring Vegetable Braise)
Heart of Gold
Baby Purple Artichokes Fried in Olive Oil
Viana La Place’s Umbrian Black Olive Panino
Sicilian Green Olive Salad
Marcella Hazan’s Braised Celery with Onion, Pancetta, and Tomatoes
Italian Celery and Mushroom Salad
Roasted Mushroom Salad
Mushrooms with Caramelized Shallots and Fresh Thyme
Waverley Root’s Agrigento Red Cabbage with Black Olives and Capers
Marcella Hazan’s Rice and Smothered Cabbage Soup
Buckwheat Pasta with Charred Cabbage, Speck, and Provolone
Spring Fennel & Dandelion Green Slaw
Fennel and Blood Orange Salad
This article was written by Caroline Lange from Food52 and was legally licensed through the NewsCred publisher network.