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Spring garden: my Vignarola (scraps of beans, peas and artichokes)

May 1, 2013

vignarola di riciclo (1)

Vignarola is a traditional dish of the cuisine of Lazio, a tribute to spring gardens. The traditional recipe is made with fava beans, peas and artichoke hearts and it’s an explosion of taste as well as a healthy and nutritious dish. What I propose is a version of “B Side” ingredients based on the less noble part of broad beans, artichokes, peas and spring onions. The cost will be less than a euro, the reduction of waste very high. Recipe for 4 people:

Ingredients

The outer leaves and the stems of 4 artichokes

200g of pea pods

300g pods of broad beans

Some outer leaves of lettuce

The green part of spring onions 2

Extra virgin olive oil

Salt and pepper

½ glass of white wine

4 bread croutons to serve

Preparation

Wash all the vegetables, use the noble parts as you like and set aside the B Side (leaves, stems, pods) for vignarola. Peel and dice the stems of the artichokes. do a julienne cut with the pods of broad beans and lettuce leaves. Finely chop the green parts of spring onions. Boil all the vegetables except the green parts of spring onions for a few minutes in a boiling water pot. Centrifuge the outer leaves of the artichokes and the pea pods. Put in a pan two tablespoons of olive oil and cook the green part of the onions, then add the stems of the artichokes, fava bean pods and leaves of lettuce. Simmer with white wine until reduced for about 10 minutes, stirring. Then add the juice of peas and artichokes, salt, pepper and cook for 20 minutes at low heat. If the mixture is too dry, add a few tablespoons of the cooking water of vegetables. Use the exceeding water to make a soup or use it for your garden. Serve vignarola with croutons (with garlic if you like).

Lisca

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