Vignarola, a classic Roman spring dish (vegan and gluten-free)
Vignarola, a classic Roman spring dish (vegan and gluten-free). This vegetable 'medley' made with spring onions, artichokes, fava beans, peas, and lettuce is perfect as a side dish or as a condiment for pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Side dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 spring onion
- 2 artichokes
- 350 g fava beans (gross weight)
- 300 g peas (gross weight)
- 150 g (4-5 big leaves) Romaine lettuce
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1-2 sprigs Roman mint (Nepetella), or basil, oregano, mint
- water or vegetable broth
Instructions
- Shuck the fava beans and peas.
- Trim the stem ends of the artichokes and remove any tough outer leaves. Cut off the tips and leave them in water acidulated with lemon.
- Wash the lettuce, and slice it coarsely.
- Chop the onion.
- Remove artichokes from water, cut in half, then into quarters. Clean the hairy choke inside and cut into wedges.
- Heat up the extra virgin olive oil in a large skillet over medium heat, add the chopped onion and artichoke wedges. Toss and cook for 2-3 minutes.
- After that, add two ladles of water, and season with salt, pepper. Add the mentuccia (or mint, basil, oregano). Cover, and cook on low for 10 minutes, stirring every now and then.
- At this point, add the fava beans and peas. Toss and cook for a minute.
- Add a ladle of water and cover. Cook until softened, about 8-10 minutes.
- Lastly, uncover, add the Romaine lettuce and mix. Cook until the lettuce wilts but still remains crunchy, about 3 minutes.
- Turn off heat and let rest for a few minutes. Serve warm, not hot, or at room temperature.
Notes
Vignarola is not only good as a side dish. It is also delicious piled onto a bruschetta as an appetizer, and scrumptious as a condiment for pasta, rice, farro, etc. In true Roman fashion, you can add a final sprinkling of Pecorino Romano.
