Rocco Forte Hotels

Recipe by Fulvio Pierangelini, Creative Director of Food - Hotel de Russie, Rome




1kg fresh beans

1kg fresh peas

4 violet artichokes

4 cherry tomatoes

1 Romaine lettuce

2 fresh spring onions

50g butter

6 tbsp Extra virgin olive oil







1)     Peel the peas and broad beans, blanching the beans for a couple of seconds to make removing the second skin easier.

2)     Clean the artichokes well, then cut them into four wedges and place them in water with a little lemon juice. This prevents the enzymatic reaction that causes browning.

3)     Split the lettuce into leaves, wash it well and by hand, tear the leaves into pieces of more or less the same size.

4)     For the pea cream, boil two thirds of the peas for 5 minutes. Drain them, and blend them in a mixer with two mint leaves and one basil leaf. When the mixture is smooth, whip it well with oil and butter. Cover this with film to prevent a crust from forming.

5)     In a pan, lightly fry chopped spring onion together with a sprig of thyme. Add the artichoke wedges, then in succession, the remaining peas, the beans, the chopped tomatoes, the salad and leave for a few minutes.

6)     Season with hand-cut basil and turn off the heat.




1)     Serve on a hot plate with pea cream at the base, the vignarola on top; garnish if necessary with pea sprouts. Finish with a drizzle of extra virgin olive oil.

You may also like

Florence’s Sweetest Paths: Gelato Tour with Hotel Savoy

The name Bernardo Buontalenti might not mean much to those outside of Florence, but it should. A prestigious Florentine architect and artist favoured by the Medici, he is also widely credited with inventing gelato. This frozen delight is now as synonymous with Italy as pizza and is deeply intertwined with Florence’s heritage.  Take a tour of the city’s most celebrated gelaterias, curated by the expert concierge team at Hotel Savoy.

Happily Ever After: Our Magical New Cocktail Menu

Maestro Salvatore Calabrese and Federico Pavan, Director of Mixology at Brown’s Hotel, discuss the creative process behind Happily Ever After, the Donovan Bar’s new fairytale-inspired cocktail menu, launching on 28th May.

‘Authentic But Not Traditional’ - Zuma Makes it German Debut at The Charles Hotel

After two decades of success with his innovative take on Japanese cuisine, international restaurateur Rainer Becker is bringing Zuma to Germany for the first time with a hotly anticipated summer pop-up at The Charles Hotel. Becker, who honed his skills at Michelin-starred restaurants in Germany before falling in love with Japanese food in Tokyo, returns to his native country 22 years after launching the first Zuma in London.