The vignarola alla romana is a spring dish typical of the Lazio peasant tradition, a side dish of legumes and vegetables that over the years has seen the addition of Guanciale.
The origin of the name is disputed: the first version claims that it derives from the fact that all the vegetables used to compose the dish were grown among the vineyards; a second hypothesis goes back to the names of the Vignaroli or those who sold fruits and vegetables in the Roman markets; the third version traces the name to the preparation that farmers used to eat while working in the vineyards.
This delicacy can be served both as a side dish and as an appetizer and, at the same time, is an excellent condiment for pasta and risotto.
Serves: 4 people
- 500g Fresh broad beans
- 500g Fresh Peas
- 1 Romana lettuce
- 3 Mammole artichokes
- 1 Fresh onion
- 100g Guanciale (optional)
- Extra Virgin Olive Oil
- 3 Mint’s leaves
- Salt and black pepper to taste
- Pecorino romano (optional)
To prepare the Vignarola first thing shell the peas and broad beans. Then cut the lettuce into medium strips, rinse and keep aside.
Prepare the artichokes, removing the outer leaves that would be hard in cooking. Peel the stem, remove the top of the artichoke and divide it in half and then into thin slices.
Cut the onion, pour a little oil in a pan, let it heat and add the spring onions and guanciale. As soon as the spring onion is well golden, slightly raise the heat and add the artichokes.
Wait 3-4 minutes and add the beans, mix and after another 3 minutes add the peas. Wait another 3-4 minutes and add the romaine lettuce and the mint’s leaves. Add salt and pepper and if needed some water. Cook for about 10 mins.
Serve with a few flakes of pecorino romano.