Vignarola is a stew of the greens that develop round Rome on the finish of Spring, starting of Summer season. I used to be reminded of this dish by Jo’s Frascati Cooking That’s Amore. Vignarola generally is a contorno (aspect dish), minestra (hearty soup, with spelt and orzo) or served with pasta like Jo did in her Lasagna Vignarola. The dish might be enriched with guanciale, pancetta, or salsiccia, however I’m maintaining it vegan right here. Typical greens are peas, fava beans, artichokes, asparagus, and Romaine lettuce, however at the least three of them would do. The greens are imagined to be cooked al dente, so not uncooked and never mushy.
Substances
For five-6 servings as a contorno
- 500 grams (1.1 lbs) fava beans within the pod
- 500 grams (1.1 lbs) peas within the pod
- 1 head of Romaine lettuce
- 200 grams (7 oz) inexperienced asparagus
- 1 massive or 2 medium artichokes
- 2 spring onions with white bulbs
- 1 pink chili pepper
- 80 ml (1/3 cup) dry white wine
- further virgin olive oil
- salt
Directions
Take the fava beans out of their pods and discard the pods.
Parboil the fava beans 2 minutes in boiling water.
After 2 minutes, take the fava beans out and plunge in chilly water to cease the cooking.
Take away the outer pores and skin of the fava beans and discard, so solely the tender inexperienced inside stays. (You’ll be able to skip parboiling and skinning the fava beans should you like. It’s much less work that means however I don’t just like the bitter taste.)
Shell the peas and discard the pods.
Slice the Romaine lettuce into strips and wash and dry them.
Take away the robust fibrous finish of the asparagus and discard. Minimize off the tops and chop the stalks.
Clear the artichokes and slice them. Slice the spring onions (white bulb half solely) and the chili pepper.
Warmth 3 tablespoons of olive oil in a casserole and add the spring onion.
Stir for a few minutes over medium warmth, then add the chili pepper and stir for an additional minute.
When the onion and chili is barely golden…
…add the artichokes. Stir for 4 minutes over medium warmth.
Then add the peas and stir for an additional 4 minutes. If you happen to didn’t pores and skin the fava beans, you need to add them now too.
Add the asparagus and stir for a coule of minutes.
Add the romaine lettuce and the shelled fava beans.
Stir to combine every thing.
Add the white wine.
Cowl and simmer for 10 minutes.
Add salt to style.
Flip off the warmth and drizzle with good high quality further virgin olive oil. The Vignarola is now able to be served.
Flashback
Spaghetti with squid is normally made with tomatoes, however it can be made in bianco.
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