Vignarola
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 176
- Carbohydrates g 12.4
- of which sugars g 6.4
- Protein g 9.4
- Fats g 8.6
- of which saturated fat g 1.27
- Fiber g 9.7
- Sodium mg 581
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
In the beautiful region of Lazio, the vignarola recipe is a real highlight of spring. I mean, as the season changes, Romans are really, really eager for this Roman spring vegetable stew. It is made from the freshest stuff like artichokes, broad beans, peas, and Roman lettuce. So fresh. There's just something about using what’s just been picked—especially those tender artichokes and crisp peas. And the Roman lettuce? It brings a soft, almost moist texture, soaking up all the flavors perfectly. Pretty simple. People love serving vignarola as a side dish, but it's also amazing piled onto toasted bread, where all those juices make each bite a little juicy and full of spring. It captures the core of Lazio’s farms and pairs beautifully with many meals.
This Italian spring stew not only tastes great but also tells a story of Roman food culture. The name 'vignarola' comes from the farmers, known as 'vignaroli', who traditionally brought these fresh vegetables from the countryside to the city markets. And here's the thing—it marks the end of winter, offering a plate full of tender, green produce. Some even use vignarola as a pasta sauce, turning it into a rich, green topping with a silky texture. Different families in Lazio might add their twist, maybe with a touch of guanciale or mint, but the core of this artichoke and fava bean stew remains: it's about keeping things local, seasonal, and really fresh. Whether you are into traditional Italian recipes or just enjoy eating with the seasons, vignarola offers a genuine taste of Roman tradition and the really, really good bounty of the garden. It's a reminder of how the simplest ingredients, when combined thoughtfully, can create something really memorable and delicious. For real. If you ever find yourself in Rome during spring, don't miss the chance to try this classic dish that really shows the spirit of Italian cuisine. Pretty much. You’ll love it.
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- INGREDIENTS
- Fava beans 1.1 lbs (500 g) - fresh, to be shelled
- Peas 1.1 lbs (500 g) - fresh, to be shelled
- Lettuce 1 - Roman
- Purple artichokes 3 cups (390 g)
- Fresh scallion 2
- Fresh chili pepper 1
- Dry white wine 2.5 oz (70 g)
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Vignarola
To prepare Roman vignarola, first, shell the peas 1 and fava beans 2. You should get about 7 oz of each 3.
Move on to the romaine lettuce and cut it into medium strips 4, rinse it 5, and set aside. Now deal with the artichokes: remove the outer leaves 6 that would be tough when cooked and obtain the artichoke heart.
Using a paring knife, round and peel the stem 7; then cut the tip of the artichoke 8 and divide it in half 9.
Without removing the inner choke, slice the artichoke into thin slices 10. Remove the green part of the spring onion, cut it first in half, and then into julienne strips 11. Also slice the chili pepper 12.
Proceed with cooking the vignarola: pour a drizzle of oil into a pan, let it heat up, and add the spring onions 13. Wait a few moments and also add the chili pepper 14, then let it wilt over moderate heat for a few minutes. As soon as the spring onion is golden, increase the heat slightly and add the artichokes 15.
Wait 3-4 minutes and add the fava beans 16, stir and after another 3 minutes, also add the peas 17. Wait another 3-4 minutes, tossing the vegetables, and add the romaine lettuce 18.
Deglaze with white wine 19, wait for the alcohol to completely evaporate, and cover with a lid 20. Let it cook for at least 10 minutes, then remove the lid 21,
season with salt 22 and finish cooking for another 5 minutes. Then turn off the heat, add a drizzle of oil 23, and serve your vignarola 24.