📝 About This Recipe
Vignarola is a breathtaking celebration of the Roman spring, traditionally prepared during the fleeting weeks when artichokes, fava beans, and peas are all in season simultaneously. This vibrant braise layers the earthy sweetness of fresh legumes with the salty punch of guanciale and the brightness of fresh mint. It is a soul-warming 'contorno' that captures the essence of the Italian countryside in a single pot.
🥗 Ingredients
The Base
- 100 grams Guanciale (cut into small batons; pancetta may be substituted)
- 3 tablespoons Extra Virgin Olive Oil (high quality cold-pressed)
- 3-4 pieces Spring Onions or Scallions (white and light green parts only, thinly sliced)
The Spring Vegetables
- 4 pieces Romanesco Artichokes (cleaned, trimmed, and sliced into eighths)
- 500 grams Fresh Fava Beans (shelled and peeled from their bitter outer skins)
- 300 grams Fresh English Peas (shelled)
- 1 small head Romaine Lettuce (shredded into wide ribbons)
- 1 piece Lemon (for acidulated water to prevent artichoke browning)
Liquids and Aromatics
- 1/2 cup Dry White Wine (such as Frascati or Pinot Grigio)
- 1 cup Vegetable Broth or Water (warmed)
- 1/4 cup Fresh Mentuccia or Mint (roughly chopped)
- to taste Salt (be careful as guanciale is salty)
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare a bowl of 'acidulated water' by filling it with cold water and the juice of one lemon. This will keep your artichokes from turning brown while you work.
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2
Trim the artichokes by removing the tough outer leaves until you reach the pale green, tender heart. Trim the stem, cut off the top inch of the leaves, and slice into eighths, placing them immediately into the lemon water.
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3
Blanch the shelled fava beans in boiling water for 1 minute, then plunge into ice water. Squeeze each bean to pop it out of its waxy outer skin, leaving only the bright green inner bean.
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4
In a large, heavy-bottomed Dutch oven or deep skillet, add the olive oil and guanciale over medium heat. Sauté 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, ensuring they do not brown.
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6
Drain the artichokes and pat them dry. Add them to the pan with the onions and guanciale. Season lightly with salt and pepper, stirring to coat in the fat.
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7
Pour in the white wine and let it simmer for 2-3 minutes until the sharp alcohol scent has evaporated and the liquid has reduced by half.
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8
Add about half of the vegetable broth, cover the pan with a tight-fitting lid, and simmer over low heat for 10-12 minutes. Artichokes take the longest to cook, so they need this head start.
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9
Remove the lid and add the shelled peas and the peeled fava beans. Stir gently to combine.
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10
Layer the shredded Romaine lettuce on top of the vegetables. The lettuce provides moisture and a silky texture to the final stew. Add a splash more broth if the pan looks dry.
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11
Cover again and cook for another 5-7 minutes, or until the peas are tender and the lettuce has completely wilted into the sauce.
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12
Remove from heat. The vegetables should be tender but still vibrantly green, resting in a shallow pool of flavorful 'brodetto'.
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13
Stir in the fresh mint and a final drizzle of high-quality olive oil. Let the dish sit for 5 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Always peel your fava beans; the outer skins are bitter and will ruin the delicate texture of the dish. If you cannot find fresh guanciale, a high-quality unsmoked pancetta is the best substitute. Do not overcook the vegetables until they turn grey; the beauty of Vignarola is the bright, emerald green color. If using frozen peas, add them at the very last minute as they require almost no cooking time. Traditional Roman Vignarola uses 'Mentuccia' (calamint), but common spearmint is a wonderful and accessible alternative.
🍽️ Serving Suggestions
Serve at room temperature rather than piping hot to fully appreciate the subtle sweetness of the spring vegetables. Pair with a crisp glass of Frascati Superiore or a light Rosato from Central Italy. Serve alongside thick slices of toasted sourdough bread rubbed with a clove of raw garlic. Use leftovers as a luxurious pasta sauce by tossing with rigatoni and a dusting of Pecorino Romano. This makes an incredible accompaniment to roasted spring lamb or a simple grilled sea bass.