There vignarola it’s a typical recipe of the Lazio tradition prepared with all the spring vegetables when they are in season. Vignarola is a very versatile dish, ideal as side but also how single dish, it can also be used to season pasta or the rice.
Ingrediants
- 250 g of fresh peas to shell
- 250 g of broad beans to be shelled
- 1/2 small head of romaine lettuce
- 50 g of bacon
- 2 fresh spring onions
- 20 g of extra virgin olive oil
- a few leaves of mint (Roman mint)
- 2-5 ladles of vegetable broth (made with the scraps of the above vegetables)
- salt
- 250 g of artichokes to clean
- 1 lemon
How to prepare: Vignarola
Vignarola is one of the most famous recipes from Lazio, in fact the vignarola it is often found on the menu of local restaurants. Making it at home is easy, but it is necessary to remember the period in which it must be cooked: the spring. Spring months are those in which all the vegetables that make up this dish are available: peas, Fava beans, spring onions, Romaine lettuce And artichokes late.
The vignarola is flavored with del jowls, therefore it is not a veggie dish, however, it can be easily adapted by eliminating the pillow which, it must be said, is the peculiarity of this preparation.
On the name vignarola there are several hypotheses, which refer to the place where these vegetables grew, among the vineyards, or to the fact that it was the dish for the refreshment of the farmers engaged in the vineyards. What is certain is that it is a dish of popular and peasant origin. In this recipe we used the bacon, you will find some with the stretched pancetta. Among the main ingredients of this recipe are broad beans, if you like them, discover How to cook broad beans, properties, uses and recipes.
Other tasty recipes: Puntarelle salad, Roman-style artichokes, fresh broad beans with ham
- Execution
- easy
- Preparation time
- 45 min
- Cooking time
-
50 min
- Portions
-
4
- Total time
-
1h and 35 min
How to prepare: Vignarola
To prepare the vignarola, start shelling the beans and peas and set them aside. Wash and store half of the pea pods and half of the broad bean pods.
Clean the artichokes by removing the most leathery outer leaves and the tip; keep the scraps aside. Then cut the artichokes into wedges and dip them in the water acidulated with lemon.
Cut the spring onions into slices, keep the green part, you will need it for the broth. Wash the lettuce and cut it into strips.
Prepare the broth with all the vegetable scraps previously kept aside. In a saucepan with water, add the vegetables, salt the water, bring to a boil and cook for half an hour. Then drain the vegetables and keep the broth on a low heat to keep it warm.
Cut the bacon into cubes. Now you are ready to start preparing the vignarola. Pour the extra virgin olive oil into a large pan and add the bacon. Cook it over low heat until it becomes transparent, then add the spring onion and let it brown. Drain and gently squeeze the artichoke wedges and add them to the pan. Cook the artichokes for a minute or two turning them on all sides, then add a ladle of broth, cover and continue cooking for 5 minutes over medium-high heat.
At this point it is time to add broad beans and peas, add them, mixing well and adding a second ladle of abundant broth, cover and cook for 10 minutes, checking from time to time if it is necessary to add more broth.
After 10 minutes, add the lettuce and continue cooking until all the vegetables are well cooked. Taste and if necessary add salt. Add a few leaves of mint, breaking it up by hand.
At this point, serve the vignarola as a side dish, completing with pepper to taste.
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