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The vignarola

Original Roman recipe

by Ada Parisi
5 min read
La vignarola, una delle ricette simbolo della primavera romana. Ricetta originale con video tutorial su come si puliscono i carciofi

How to prepare the original Roman vignarola recipe at home

The “Roman-style vignarola”: A typical recipe of Roman and Lazio cuisine. I couldn't wait for the time to be able to publish this recipe that, together with that of the Sicilian Frittedda BEAN, ARTICHOKES AND PEAS, for me is the real beginning of spring. This is one of the most traditional recipes of Lazio in its original version and for this reason it is also called Roman-style vignarola, But it's part of all those dishes based on first fruits of the season that cross Italy from north to south. Is’ The humble and peasant origin of the Original Roman Vignarola, It made only with vegetables and enriched by jowl, obviously originally produced with the pig “Home”.

Roman-style vignerola: bacon or bacon

In the recipe, I would like to point out the Tan bacon as an alternative to guanciale (if you really do not like this or you can not find it). Obviously, If you are vegetarian or vegan you can safely avoid: The recipe won't be affected at all. I, the pillow I do not particularly love, often I use a bit’ of bacon and a little’ of bacon, not to feel too much at fault, but be aware that the original recipe calls for the use of only pillow. The key thing for the original recipe “vignarola” It is the broth, prepared using all the vegetable waste: stems of artichoke, skins of beans and peas, green parts of onions. Certain, You can also use an ordinary vegetable broth, but why throw away all that vegetables?

The secrets to a perfect Roman vignarola

As for the cooking of the Roman-style vignarola, I put gradually all the ingredients respecting the different cooking times: the important thing, Eventually, It is that the vegetables do not lose their consistency, they stay crispy and a nice bright color. For vignarola (as for ARTICHOKES ALLA ROMANA) you should use mint, but since I was the first not to find, the obvious alternative is the fresh mint. And here on my YOUTUBE CHANNEL find the step video tutorials on how to step CLEAN ARTICHOKES perfectly. You can consume the Roman Vignarola as an appetizer, also served on a nice Bread bruschetta greased with oil and sprinkled with Pecorino Romano PDO cheese. Or you can use it on pasta or cereal. The result will still be good. Do not forget to have a look at all my RECIPES WITH ARTICHOKES! Have a good day!

La vignarola, una delle ricette simbolo della primavera romana. Ricetta originale con video tutorial su come si puliscono i carciofi

THE Vignarola (Roman recipe)

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


5 Roman artichokes

1 kilogram of beans Shelling

1 kilogram of shelling peas

2 spring onions

1 romaine lettuce

extra virgin olive oil

salt and pepper

Roman Mint (a mint)

2 of half a centimeter thick bacon slices (or of bacon)

the vegetable broth prepared with the scraps of vegetables

PDO Pecorino Romano

toasted homemade bread


Before you start preparing vignarola, you have to clean all the vegetables. Shelling beans and peas. Wash half of bean pods and peas and set aside. Clean the onions, removing the part greener, we will use for the broth, and cutting the rest into thin slices. Prepare a large bowl with water and lemon and clean the artichokes by removing the tough outer leaves and extracting only the heart. Peel the stems and put both the stems, we will use for the broth, both the artichoke hearts, in the bowl with water and lemon.

Prepare the broth in a large saucepan putting the pods of fava beans and peas, the stems of the artichokes and the green parts of onions. Making Simmer for about 30 minutes, filter the broth and keep warm.

Cut the artichoke hearts in half, eliminate the barb inside, then cut into slices not too thin. Wash the lettuce and cut into strips. Clean the pork and cut into cubes. Fry the bacon in a large pan with a little olive oil (there's already the fat of the pillow, but if you decide to use the bacon I suggest you brown it, remove the fat and put extra virgin olive oil in the pan where you will proceed to prepare the wine). When the bacon is browned and most of the fat has melted, add the onions cut into slices and a little broth, letting them cook for a few minutes, until they become translucent.

Add the fried bacon and onions and artichokes, over medium heat, sauté for 2 minutes, then add a ladle of hot broth and cook for another 5 minutes. Add the beans and, always adding a little broth if necessary, continue cooking over medium heat for 3 minutes, and finally add the peas. Salt lightly. Continue cooking for another 5 minutes, Finally, combine the lettuce cut into strips. Mix well.

You will see that after a minute or two lettuce is already slightly wilted but still crunchy. It's time to put out the fire, stir vigorously, possibly adjust the vignarola salt (try always) and season with plenty of freshly ground black pepper and mint (a mint) chopped.

Serve the warm Roman vignarola (not hot) accompanying it with slices of toast, anointed with an excellent extra virgin olive oil. To stay in the Lazio region I suggest the oil "Classic" crusher Quattrociocchi, cultivating its olive groves in the territory of Alatri, in the province of Frosinone. Tomato, artichoke, Mint, Sage, are some of the key notes of this great product, obtained with a blend of cultivars: Moraiolo, Leccino, Itrana and Frantoio. And Bon Appetit!

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elisabetta 28 March 2018 - 16:48

I have to try this tasty recipe.

Ada Parisi 29 March 2018 - 15:43

Thank you and happy Easter Elizabeth!!!

Piccolalayla - Sicily perfume 28 March 2018 - 14:04

What buonaaaaaaaaaaaaa not wait to do it I also! Soon the

Ada Parisi 29 March 2018 - 15:43

But thanks! Looks like a little’ our frittedda, which I think is good! See you soon, ADA


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