La Vignarola Recipes

LA VIGNAROLA ROMAN-STYLE SPRING-VEGETABLE STEW

Steps:

• Fill a large bowl halfway with cold water. Squeeze the lemons into the water and add the rinds to the bowl. Using a serrated knife, cut off the top third of an artichoke. Pull back and snap off the dark green, leafy blades, one by one, until only the pale yellow leaves remain. Using a paring knife, trim the artichoke bottom and stem to the pale green flesh, then cut it in half lengthwise. Drop into the water (to keep the artichoke from turning brown) and repeat with the remaining artichokes. Using a spoon, scoop out the prickly leaves and hairy choke. Cut each half into 4 wedges and return to the water until ready to use.
• If using fresh fava beans, bring a large pot of water to a boil. Fill a large bowl two-thirds full with ice water. When the water comes to a boil, add the beans and cook for 1 minute, then drain and immediately submerge the beans in the ice water. Peel the beans by gently tearing the pale skins and pinching at one end. Discard the skins, reserving the dark green interiors.
• Heat a 12-inch nonreactive pan over medium heat. Add 1/4 cup olive oil and when hot, add the onion, oregano (if using) and guanciale. Cook, stirring occasionally until the onion and guanciale are translucent, about 10 minutes. Drain artichokes and add to the pan, along with 2 cups water and 11/4 teaspoons salt. Bring the liquid to a boil, then reduce heat to a simmer and cook until artichokes are just tender, about 25 minutes. If using frozen favas, add them and cook for 2 minutes. If using fresh favas or frozen edamame, add them, along with the peas, and cook until warm and tender, about 5 minutes more. Remove the oregano sprig. Sprinkle in parsley and mint. Season with lemon juice, freshly ground black pepper and, if desired, additional salt. Drizzle with extra-virgin olive oil and serve.

LA VIGNAROLA

Steps:

• In a large sauté pan over a medium flame, warm 1 tablespoon of the olive oil and brown the pancetta for several minutes. Soften the onion until transparent in the fat, taking care not to color it. Add the peas and the wine, bringing the combination to a simmer. Cover the pot, its lid askew, and gently simmer the peas for 20 minutes or less, until barely tender. Remove the fava beans from their pods and cook in boiling sea-salted water for 12 to 15 minutes or until they are nearly tender, rather like the al dente stage in cooking pasta. Set aside.
• Blanch the artichokes in boiling salted water for 3 minutes. If they are of the purple-lipped variety and no larger than a small plum, leave them whole, barely trimming their tender petals and scraping at their stems a bit. If they are somewhat larger, give the stems a scrape or two and slice them in half, lengthwise, removing any signs of a more than embryonic choke.
• In another sauté pan, over a lively flame, warm 1/3 cup of olive oil and sauté the artichokes, salting them generously, adding freshly cracked pepper and tossing them about for several minutes or until they are nearly tender. Transfer the artichokes and their accumulated juices to the sauté pan with the peas and pancetta, sautéing the mixture for 2 or 3 minutes just to finish cooking the artichokes.
• In a small saucepan, warm 3 tablespoons of olive oil with the lemon zest and the garlic, taking care not to color the garlic. Set the scented oil aside.
• Add the blanched favas and the mint leaves to the sauté pan, gently heating the components together and taking care not to let them reach a simmer.
• Remove from the heat, stir in the lemon/garlic-scented oil, and serve la vignarola as an antipasto or a first course, warm or at room temperature, with oven-toasted bread and cold white wine.

VIGNAROLA

Steps:

• In a medium saucepan, combine olive oil and 1/2 cup white wine. Place over medium-low heat and bring to a simmer. Add onion and artichokes, and simmer gently for 5 minutes. Add asparagus, and simmer for 3 to 4 minutes.
• Add fresh or frozen peas, and simmer for 2 more minutes. Add scallions, and simmer for 1 more minute. Season with salt and pepper to taste. The sauce should be the consistency of heavy cream; if necessary, add 1 or 2 tablespoons of wine and cook for 2 minutes more.
• Divide the vegetables and the oil and wine sauce among two serving bowls. Garnish with shavings of Pecorino Romano and a twist of black pepper.