Vignarola: A Traditional Roman Spring Vegetable Dish
Category: Side Dishes
Servings: 4
Vignarola is a classic Roman dish that celebrates the fresh, vibrant flavors of spring with a beautiful medley of vegetables. The dish is perfect as a side, offering a combination of tender artichokes, sweet peas, and broad beans, all lightly sautéed with fresh herbs and olive oil. It’s typically served with a touch of white wine to enhance the natural flavors of the ingredients. A true taste of Rome’s seasonal bounty, this recipe will transport you straight to the heart of Italy.
Ingredients
| Ingredient | Quantity |
|---|---|
| Broad beans (Fave) | 500g |
| Sweet peas (Pisellini) | 500g |
| Romaine lettuce (Lattuga) | 1 head |
| Artichokes (Carciofi mammole) | 390g |
| Fresh spring onions (Cipollotto fresco) | 2 |
| Fresh chili pepper (Peperoncino fresco) | 1 |
| Dry white wine (Vino bianco secco) | 70ml |
| Extra virgin olive oil (Olio extravergine d’oliva) | As needed |
| Salt (Sale fino) | As needed |
Instructions
-
Prepare the vegetables:
- Begin by shelling the broad beans. You should aim for around 200g of beans.
- Next, take the romaine lettuce, slice it into medium-sized strips, and wash it thoroughly.
- For the artichokes, use a paring knife to round off and peel the stems, keeping the tender core. Slice the artichokes into thin rounds, making sure to retain the inner soft part, the “barbetta.”
- Trim the green tops of the spring onions and slice them in half lengthwise. Then, cut them into julienne strips.
- Slice the chili pepper into thin rings.
-
Cook the vegetables:
- Heat a generous drizzle of olive oil in a large pan over medium heat.
- Add the spring onions and sauté for a minute or so until they begin to soften.
- Toss in the chili rings and cook for another minute to release their flavor.
- Once the onions have turned a light golden color, increase the heat slightly and add the sliced artichokes. Let them cook for 3-4 minutes, stirring occasionally.
- Next, add the broad beans and cook for another 3 minutes, mixing well.
- After 3 minutes, toss in the sweet peas and sauté for an additional 3-4 minutes, allowing the flavors to combine.
- Finally, stir in the sliced romaine lettuce, letting it wilt slightly.
-
Deglaze and simmer:
- Pour in the white wine and let it cook off, ensuring that the alcohol evaporates. This will leave behind a delicious depth of flavor.
- Cover the pan and lower the heat, letting the vegetables cook for at least 10 minutes. This will help the flavors meld together.
-
Finish and serve:
- After 10 minutes, remove the lid and season with salt to taste.
- Give everything a final stir and serve warm.
Tips:
- If you can’t find fresh broad beans, frozen ones work well too. Just be sure to thaw them before using.
- For a richer flavor, you can finish the dish with a drizzle of more extra virgin olive oil or a squeeze of lemon juice for a touch of freshness.
This dish is a perfect representation of Roman simplicity and elegance. Its fresh, tender vegetables are lightly cooked to preserve their natural sweetness and flavor, making it a delightful accompaniment to a wide variety of main dishes, from grilled meats to roasted fish. Enjoy a taste of Roman springtime with every bite!
