Vignarola
Spring in Rome is pure vegetable magic. Markets overflow with the tender green stars of the season, and nothing captures the spirit of this fleeting moment quite like vignarola. Traditionally, this spring stew is a humble mess of simmered greens: artichokes, peas, favas, spring onions, and, yes, lettuce. But I draw the line at hot lettuce and I omit it without remorse. My version still honors the soul of the dish as a gray-toned pulp that has never even heard the phrase al dente, with each ingredient cooked just long enough to nearly collapse. It’s a dish that rewards patience and timing, and like many Roman staples, it’s even better the next day, ideal for spooning over toast or folding into pasta. Or serve at a grand Easter feast alongside Abbacchio Brodettato.
13 ingredients
Prep: 25 mins
Cook: 45 mins
Vignarola
Ingredients (13)
Ingredients (13)
Instructions
Heat the guanciale (1 oz) in a large pan over low heat and cook until the fat starts to render, about 10 minutes.
Add the spring onions (4) and garlic (1 clove) with a heavy pinch of salt and cook until the spring onions soften, about 3 minutes.
Add the artichokes (3), season with salt, and cook in the guanciale fat for 4 to 5 minutes.
Increase the heat to medium-high and add 0.5 cup of the wine. Once the alcohol aroma dissipates, about 1 minute.
Cover and cook until the artichokes are tender, about 10 minutes, adding water 2 tablespoons at a time as needed to prevent the artichokes from sticking to the pan.
Uncover the pan and add the fava beans (2 cups) and the remaining 0.5 cup wine. Cook for 5 minutes more.
Add the peas (1 cup), cover, and decrease the heat to medium-low. Cook the peas for 3 minutes.
Uncover the pot and stir in the mentuccia (3 sprigs), parsley (5–6 sprigs), and lettuce (1 head), if using. Cook just until the herbs and lettuce are wilted, about 1 minute.
Comments
Purchase cookbook to comment