Vignarola: the recipe for the spring side dish typical of the Lazio tradition
ingredients :
Shelled beans
300 gr
Fresh or frozen peas
300 gr
Romaine lettuce
200 gr
Artichokes already cleaned
5
Cubed bacon
100 gr
Spring onion
1
Extra virgin olive oil
q.b.
Mint
q.b.
Fine salt
q.b.
The vignarola is a typical side dish of the Lazio peasant tradition. Usually made in spring, it features the classic seasonal vegetables: artichokes, broad beans, peas and romaine lettuce cannot be missing and will make the dish an authentic delicacy.
The scent of Roman mint and the strong taste of pancetta are inevitable , making this dish a true triumph of flavours. Excellent to be enjoyed as an accompaniment to any second course of meat, it can also be served as an appetizer, used as a filling for a savory pie or to flavor a good plate of pasta.
You can also eat it on slices of freshly toasted bread, completing it all with dark yolk eggs or with a creamy cheese of your taste, such as ricotta or robiola.
A simple and genuine recipe that takes its name from the so-called “vignaroli”, i.e. the farmers who sold fruit and vegetables. For best results, choose very fresh and firm ingredients and, for a vegetarian variant, you can omit the bacon.
Find out how to make vignarola by following the procedure and advice step by step. Also try the artichokes alla romana and broad bean and pecorino salad .
How to prepare the vignarola :
Step 1
Prepare all the vegetables: wash, dry and cut the lettuce into pieces. Shell broad beans and peas if you use fresh ones, keep the artichokes clean in water and lemon so they don’t blacken1.
Step 2
In a large pan, sauté the finely chopped spring onion with a drizzle of oil and the diced bacon2.
Step 3
Then add the artichokes cut into thin wedges3.
Step 4
After a few minutes add the beans too4.
Step 5
Pour in the fresh or frozen peas5. Add a glass of water, cover and cook for 10-15 minutes over medium heat.
Step 6
Now add the lettuce too6.
Step 7
Season with a pinch of salt7and smells like mint.
Step 8
Let the lettuce wilt for a few more minutes, stir gently and remove from the heat8.
Step 9
The vignarola is ready to be enjoyed9.
Advice
Vignarola can be made with onion or garlic instead of spring onion, and you can use bacon, sausage or speck instead of bacon.
You can choose to make the sauce more or less soupy according to personal tastes and also use it as a rich sauce for pasta or rice.
storage
The vignarola can be kept for a day in the fridge in an airtight container. Freezing is not recommended
