Vignarola
Vignarola
Lazio spring side dish with fresh vegetables and bacon
The Roman spring dish: artichokes, fava beans fresh, peas and lettuce stewed in oil with guanciale And scallions —an ode to the season.
Vignarola is the most loved spring dish of Lazio cuisine, prepared with vegetables that grow in the vineyards (hence the name) and in the vegetable gardens of the Lazio in spring: artichokes, fava beans, peas, romaine lettuce. The recipe is seasonal by definition: it's prepared only in April-May, when all these vegetables are fresh and at their peak quality. It's not prepared out of season—and it wouldn't make sense. It's a delicate dish, almost a vegetable broth, with the scent of spring.
Instructions
ShareVoice reading
3 steps · natural Italian voice
Brown guanciale And scallions
8 minHeat one skillet wide, pour a drizzle of olive oil and add the guanciale. Brown it over medium heat-high for 6–8 minutes, until the fat becomes transparent and the strips are golden brown. Combine the scallions Slice them and sauté them for 2–3 minutes, until they become glossy and fragrant. Reduce the heat without burning the bottom.
Cook the vegetables
15 minAdd the cleaned and chopped artichokes into wedges, the fava beans and the peas. Raise the heat briefly, then lower it and cover. Cook for about 15 minutes, stirring gently halfway through. The vegetables should be tender but firm, with little moisture on the bottom and no excessive liquid.
Add the lettuce and serve.
8 minBreak the lettuce with your hands and add it in skilletCover and cook over low heat for 5–8 minutes, until the leaves wilt but retain a slight bite. Season with salt to taste after tasting, considering the flavor of the guanciale. Turn off, complete with a drizzle of olive oil extra virgin raw, off the heat and serve hot.
Chef's Tips
Vignarola is only prepared in spring: out of season, with frozen vegetables, it's not the same. Don't overcook: the vegetables should remain slightly firm. mentuccia Roman mint (not common mint) is the identifying aroma.
Ingredients
- 4 Roman artichokes (cimaroli)
- (10.58 oz) 300 g of fava beans fresh shelled
- (7.05 oz) 200 g shelled fresh peas
- 1 head of romaine lettuce
- 4 scallions
- (2.82 oz) 80 g of guanciale (cured pork jowl) into thin strips
- Extra virgin olive oil as needed
- Salt as needed
Can't find it in the US?
- guanciale (cured pork jowl)Italian delis or online
Unsmoked pancetta, same weight
Or: Thick-cut bacon, blanched 1 minute in boiling water to remove the smoke
Leaner and less peppery than guanciale.
翻译