Lamb with peas and broad beans, caponata and vignarola: Conor Gadd’s recipes for Italian-style spring vegetablesPublished bytheguardian.comon •1 min readButtermilk-marinated lamb with fresh peas and broad beans, a classic Sicilian aubergine dish, and a vegetable-stuffed Roman spring stew Spring is arguably the most exciting time for a chef, or cook.FoodMain courseStarterSide dishesLambMeatVegetablesSpring food and drinkNuts and seedsStewItalian food and drinkLearn moreShareLegalReport
