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Vignarola (spring vegetable stew): recipe illustration
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Vignarola (spring vegetable stew)

A Roman spring stew of broad beans, peas and artichokes, flavored with crispy guanciale. A seasonal dish, neither too heavy nor too light, best eaten lukewarm with bread.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

518 kcal per serving

Protein
32.1 g
Carbohydrates
37.1 g
of which sugars
6.3 g
Fat
22.7 g
of which saturated fat
5 g
Fiber
18.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Shell the broad beans and remove their thin skins after a 1-minute dip in boiling water.
  2. Trim the artichokes by removing the tough outer leaves, the choke and the base, then cut them into quarters.
  3. Cook the guanciale, cut into strips, in the oil over low heat for 5 minutes until golden.
  4. Add the sliced onion and garlic and let them soften for 5 minutes.
  5. Add the artichokes, then the glass of water, cover and cook for 10 minutes.
  6. Stir in the broad beans and peas, season with salt and pepper and cook 8 to 10 minutes, covered, until the vegetables are tender.
  7. Sprinkle with mint if you like and serve lukewarm.

Variations and tips

Vegetarian version. Replace the guanciale with 2 extra tablespoons of olive oil and a pinch of smoked paprika.

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Original Ecomely recipe.