Vignarola Recipe - Great Italian Chefs
Valeria Necchio's vignarola recipe is a delightful Roman vegetable stew of artichokes, broad beans, peas and lemon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Ingredients
- 1 lemon
- 4 artichokes, large
- 6 tbsp of extra virgin olive oil
- 6 spring onions, trimmed and sliced
- 150ml of white wine
- 300g of shelled peas, (about 1kg in their pods)
- 300g of broad beans, (about 1kg in their pods)
- 1 handful of mint leaves, roughly torn or finely chopped parsley
- sea salt
- freshly ground black pepper
More Like This
La vignarola recipe (Roman spring stew) | Gourmet Traveller
gourmettraveller.com.au
Vignarola (Roman Spring Vegetables) Recipe - Micaela Pavoncello | Asif
asif.org
Vignarola Recipe By George Ryle
journal.swaledale.co.uk
Pasta alla vignarola - Italian recipes by GialloZafferano
giallozafferano.com
Pasta alla vignarola - Italian recipes by GialloZafferano
yummy4recipes.com
Artichoke, Peas, Fava & Lettuce Stew - Andrew Zimmern
andrewzimmern.com
“Vignole” Spring Vegetable Stew - Delicious italian recipe - Filippo Berio
global.filippoberio.com
Veal and Vignarola Salad Recipe - Great Italian Chefs
greatitalianchefs.com