LA VIGNAROLA ROMAN-STYLE SPRING-VEGETABLE STEW
Provided by Sara Dickerman
Categories dinner, appetizer
Time 1h
Yield Serves 6 as a side dish or first course
Number Of Ingredients 13
Steps:
- Fill a large bowl halfway with cold water. Squeeze the lemons into the water and add the rinds to the bowl. Using a serrated knife, cut off the top third of an artichoke. Pull back and snap off the dark green, leafy blades, one by one, until only the pale yellow leaves remain. Using a paring knife, trim the artichoke bottom and stem to the pale green flesh, then cut it in half lengthwise. Drop into the water (to keep the artichoke from turning brown) and repeat with the remaining artichokes. Using a spoon, scoop out the prickly leaves and hairy choke. Cut each half into 4 wedges and return to the water until ready to use.
- If using fresh fava beans, bring a large pot of water to a boil. Fill a large bowl two-thirds full with ice water. When the water comes to a boil, add the beans and cook for 1 minute, then drain and immediately submerge the beans in the ice water. Peel the beans by gently tearing the pale skins and pinching at one end. Discard the skins, reserving the dark green interiors.
- Heat a 12-inch nonreactive pan over medium heat. Add 1/4 cup olive oil and when hot, add the onion, oregano (if using) and guanciale. Cook, stirring occasionally until the onion and guanciale are translucent, about 10 minutes. Drain artichokes and add to the pan, along with 2 cups water and 11/4 teaspoons salt. Bring the liquid to a boil, then reduce heat to a simmer and cook until artichokes are just tender, about 25 minutes. If using frozen favas, add them and cook for 2 minutes. If using fresh favas or frozen edamame, add them, along with the peas, and cook until warm and tender, about 5 minutes more. Remove the oregano sprig. Sprinkle in parsley and mint. Season with lemon juice, freshly ground black pepper and, if desired, additional salt. Drizzle with extra-virgin olive oil and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 998 milligrams, Sugar 8 grams, TransFat 0 grams
More about "roman spring vegetable casserole with artichokes peas fava beans and romaine lettuce or ala vignarola recipes"
HOW TO MAKE ITALIAN SPRING VEGETABLE STEW (VIGNAROLA) - FOOD52
From food52.com
VIGNAROLA (ROMAN VEGETABLE STEW) – STEFAN'S GOURMET BLOG
From stefangourmet.com
CHEF JOHN REGEFALK'S VIGNAROLA RECIPE | KATIE PARLA
From katieparla.com
VIGNAROLA (ROMAN SPRING VEGETABLE BRAISE) - FOOD52
From food52.com
VIGNAROLA: THE INCREDIBLE ROMAN VEGETABLES STEW
From cookingitalians.com
VIGNAROLA - CIAO ITALIA
From ciaoitalia.com
ITALIAN MIXED VEGETABLES RECIPE | PIATTO RECIPES
From piattorecipes.com
VIGNAROLA, A CELEBRATION OF SPRING VEGETABLES IN ROME
From flavorofitaly.com
ROMAN SPRING VEGETABLE CASSEROLE WITH ARTICHOKES PEAS FAVA …
From tfrecipes.com
VIGNAROLA, A SPRINGTIME STEW OF ARTICHOKES, PEAS, FAVA & LETTUCE
From simplefrenchcooking.com
VIGNAROLA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
VIGNAROLA (ROMAN SPRING VEGETABLES) RECIPE - MICAELA PAVONCELLO …
From asif.org
ASTRAY RECIPES: ROMAN SPRING VEGETABLE CASSEROLE WITH ARTICHOKES
From astray.com
VIGNAROLA, A CLASSIC ROMAN SPRING DISH (VEGAN AND …
From sugarlovespices.com
FAVA BEANS, PEAS AND ARTICHOKES (VIGNAROLA ALLA ROMANA)
From laragazzacolmattarello.com
VIGNAROLA, A RECIPE THAT TASTES LIKE SPRING | L'ITALO-AMERICANO ...
From italoamericano.org
AUTHENTIC ITALIAN PASTA PRIMAVERA (PASTA VIGNAROLA ROMANA)
From piattorecipes.com
VIGNAROLA (ROMAN SPRING VEGETABLE MEDLEY)
From memoriediangelina.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love