The "vignarola". I could not wait to arrive on time to be able to edit this recipe, together with that of the Sicilian Frittedda BEAN, ARTICHOKES AND PEAS, for me is the real beginning of spring. It is one of the most traditional recipes from Lazio in its original version and this is also called the Roman vignarola, but part of all those dishes based on seasonal fruits crossing Italy from North to South. Is’ evident the humble and rural origin of this dish, It made only with vegetables and enriched by jowl, obviously originally produced with “home-made” pork.
Pancetta or bacon
In the recipe, I mark the bacon tense as an alternative to the pillow (if you really do not like this or you can not find it). Obviously, if you are vegetarian you can not put either of them. 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 of the "vignarola” It is the broth, prepared using all vegetable scraps: 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?
As for cooking, 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 eat as an appetizer vignarola, Also it served on a nice bruschetta oiled bread and sprinkled with pecorino romano cheese Dop. 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!
THE Vignarola (Roman recipe)Print This
- 5 Roman artichokes
- 1 kilogram of beans Shelling
- 1 kilogram of shelling peas
- 2 spring onions
- 1 romaine lettuce
- extra virgin olive oil, to taste
- salt and pepper, to taste
- Roman Mint (a mint), to taste
- 2 of half a centimeter thick bacon slices (or of bacon)
- the vegetable broth prepared with the scraps of vegetables
- PDO Pecorino Romano, to taste
- toasted homemade bread, to taste
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 beard 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 is already the fat of the bacon, but if you decide to use the bacon I suggest you brown it, eliminate fat and put extra virgin olive oil in the pan in which you proceed to prepare the vignarola). 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, more if necessary adding a little’ of broth, 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. Is’ 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 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!