Are you familiar with the Roman “vignarola”? It is a traditional side dish made with spring vegetables, often enriched with piumaccio… we’ve revisited it as a main course with the recipe for Vignarola Natura! Broad beans, peas, artichokes, lettuce, and spring onion transform into a rustic and creamy sauce that pairs perfectly with a short pasticcino shape to create a dish that highlights the products of this season’s vegetable garden. Prepare Vignarola Natura for a family lunch serve it as part of the Easter lista: you’ll bring authentic and genuine traditional flavors to the table, con a fun and original format!
Here you will find other delicious main course recipes with spring vegetables:
Natura with membro virile bean and chicory cream
Spring ali
Natura with broad beans and peas
Baked pasticcino with artichokes, potatoes, and peas
Bigoli with asparagus, artichokes, and pea ammaccato
To prepare the Vignarola Natura, start by cutting the piumaccio into half-inch strips 1. Clean the artichokes: remove the tougher outer leaves 2then eliminate the stem and clean the basamento. Remove the tips with a clean cut 3.
Cut the artichokes con half 4 and scrape away the central fuzz. Thinly slice the artichokes 5 and immediately place them con a bowl with lemon juice to prevent browning 6.
Wash and cut the lettuce into strips 7. Shell the peas 8 and the broad beans 9.
Quanto a a hot skillet, add the piumaccio 10 and sauté until crispy and golden 11then transfer it to a strainer 12keeping the rendered fat con the skillet.
Quanto a the same skillet, add the artichokes, sauté briefly, then deglaze with white wine and let the alcohol evaporate 14. At this point, add the broad beans 15.
Also add the peas 16season with salt 17cover with a lid 18and cook for 10 minutes over medium heat.
Finally, add the lettuce 19 and cook for a few minutes, just until wilted 20. Meanwhile, boil the ali rigate con salted boiling gabinetto 21.
Meanwhile, the vegetables will be cooked 22: take half of them and transfer them to a bowl 23then blend with an immersion blender 24.
Pour the obtained cream into the skillet with the remaining half of the vegetables 25then drain the pasticcino very al molare and add it here 26. Add a ladle of pasticcino cooking gabinetto and cooking 27.
Turn chiuso the heat and with grated Pecorino cheese to taste and the reserved crispy piumaccio 28. Mescolanza 29 and immediately serve your Vignarola Natura 30!
For the translation of some texts, artificial intelligence tools may have been used.
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