ItalianRoman
Spring Vignarola
by Marco Rufini · 181K subscribers on YouTube
A traditional Roman peasant dish that celebrates spring vegetables with a rich, savory base. The chef adds guanciale for extra flavor, but the dish is naturally vegetarian-friendly without it.
- Cook
- 25 min
- Difficulty
- medium
Ingredients
13 items- Guanciale(optional) — optional, for extra flavor
- Extra Virgin Olive Oilextra virgin olive oil
- Fresh Spring Onionfresh spring onion
- Fava Beansbroad beans
- Fresh Peasfresh peas
- Carciofoartichoke
- Asparagusasparagus (tips only)
- Vegetable Brothvegetable broth
- Mintfresh mint leaves
- Saltsalt
- Pepperblack pepper
- Lettucelettuce (head lettuce)
- Pecorino Romano(optional) — optional, for serving
Method
- Clean the guanciale, cut it into strips, and render the fat in a pan with extra virgin olive oil.
- Add the spring onion, sliced into thin rings.
- Add the broad beans and fresh peas (vegetables that need longer cooking time).
- Add the artichoke: halve it, remove the choke, slice thinly (including the stem).
- Add the asparagus tips only (reserve the stems for another preparation).
- Cook for 20-25 minutes, adding a little vegetable broth as needed.
- In the last minutes of cooking, add a few mint leaves and adjust salt and pepper.
- In the final 1-2 minutes, add the lettuce cut into thick julienne strips and stir to combine.
- Optionally, serve with a sprinkle of pecorino cheese.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
