📝 About This Recipe
Vignarola is the ultimate Roman tribute to the fleeting spring harvest, traditionally prepared when artichokes, fava beans, and peas all overlap in the local markets. This vibrant stew captures the essence of the Italian countryside, blending the sweetness of fresh legumes with the salty punch of guanciale and the brightness of mint. It is a soul-warming dish that celebrates the harmony of seasonal ingredients, offering a silky, verdant experience that is both rustic and refined.
🥗 Ingredients
The Aromatics & Base
- 100 grams Guanciale (cut into small batons; can substitute with pancetta)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 4-5 pieces Spring Onions (Scallions) (white and light green parts only, thinly sliced)
- 1/2 cup Dry White Wine (such as Frascati or Pinot Grigio)
The Spring Vegetables
- 4 pieces Romanesco Artichokes (cleaned, trimmed, and sliced into eighths)
- 1 kg Fresh Fava Beans (weighted in pod; shelled and peeled)
- 500 grams Fresh Sweet Peas (weighted in pod; shelled)
- 1 small head Romaine Lettuce (shredded into 1-inch ribbons)
- 1 piece Lemon (for the artichoke water)
Finishing Touches
- 1-2 cups Vegetable Broth (kept warm)
- 1/4 cup Fresh Mint (Mentuccia) (hand-torn leaves)
- to taste Salt
- to taste Black Pepper (freshly cracked)
- 1/4 cup Pecorino Romano (freshly grated for serving)
👨🍳 Instructions
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1
Prepare a bowl of 'acidulated water' by filling a large bowl with cold water and the juice of one lemon. This prevents the artichokes from browning.
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2
Trim the artichokes by removing the tough outer leaves until you reach the pale green, tender core. Trim the stem and the top, slice into eighths, and immediately submerge in the lemon water.
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3
Shell the fava beans and peas. For the best texture, blanch the fava beans in boiling water for 1 minute, then plunge into ice water and squeeze them out of their waxy outer skins.
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4
In a large, heavy-bottomed Dutch oven or deep skillet, add the olive oil and the guanciale. Sauté over medium heat until the fat has rendered and the pork is golden and crispy.
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5
Add the sliced spring onions to the pan. Cook gently for 3-4 minutes until softened and translucent, being careful not to let them brown.
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6
Drain the artichokes and pat them dry. Add them to the pan with the onions and guanciale. Sauté for 5 minutes, stirring occasionally to coat them in the flavorful fat.
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7
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce by half.
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8
Add about 1/2 cup of warm vegetable broth, cover the pan, and simmer for 10 minutes. Artichokes take the longest to cook, so they need this head start.
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9
Stir in the shelled fava beans and the peas. If the pan looks dry, add another splash of broth. Cover and cook for another 5-7 minutes.
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10
Add the shredded Romaine lettuce. It will look like a lot, but it will wilt down significantly. Stir gently until the lettuce has collapsed into the stew.
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11
Simmer everything together uncovered for a final 3-5 minutes. The vegetables should be tender but still retain their vibrant green color.
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12
Taste and season with salt and freshly cracked black pepper. Be cautious with the salt, as the guanciale and the Pecorino topping are already salty.
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13
Remove from heat and stir in the fresh mint leaves. The residual heat will release the mint's aroma without turning the leaves bitter.
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14
Let the dish rest for 5 minutes before serving. This allows the flavors to meld into a cohesive, silky sauce.
💡 Chef's Tips
Always peel the fava beans after shelling; the outer skin is bitter and tough, and removing it reveals a bright emerald bean with a buttery texture. If you cannot find Romanesco artichokes, use baby artichokes as they are more tender and require less trimming. Do not overcook the vegetables—the goal is a 'stew' where each element is distinct and brightly colored, not a mushy grey mash. Use 'Mentuccia' (Roman calamint) if you can find it; it has a unique flavor between mint and oregano that is quintessential to Roman cooking. If making a vegetarian version, omit the guanciale and add a pinch of smoked salt or a dash of colatura di alici for depth.
🍽️ Serving Suggestions
Serve warm with thick slices of toasted sourdough bread rubbed with a garlic clove. Pair with a crisp, cold Frascati Superiore or a light-bodied Rosato from Central Italy. Top with a generous dusting of aged Pecorino Romano for a sharp, salty finish. Serve as a 'Contorno' (side dish) alongside roasted lamb or grilled fish. Enjoy any leftovers at room temperature the next day—the flavors often improve with time.