Dish

Vignarola

Roman Spring Stew

Vignarola is a simple yet flavorful dish that is made with fresh vegetables and herbs. The dish typically includes peas, artichokes, fava beans, onions, garlic, and fresh herbs such as parsley and mint. The vegetables are sautéed in olive oil until they are tender and then simmered in a light broth until they are cooked through. The dish is typically served as a main course or as a side dish with grilled meats or fish.

European cuisine› Mediterranean cuisine› Italian cuisine

Vegetable Dish

Origins and history

Vignarola is a traditional dish from the Lazio region of Italy, where it is typically made in the spring when fresh vegetables are in season. The dish has been enjoyed for centuries and is a staple of Italian cuisine.

Dietary considerations

Suitable for: Vegetarian.

Variations

There are many variations of Vignarola, depending on the region and the cook. Some recipes include pancetta or bacon for added flavor, while others use different herbs and spices to give the dish a unique twist.

Presentation and garnishing

To make the dish even more flavorful, try using homemade vegetable broth instead of water. You can also add a splash of white wine or lemon juice to brighten up the flavors. Finally, be sure to use the freshest vegetables possible for the best results.

Tips & Tricks

For added flavor, try adding pancetta or bacon to the dish. You can also experiment with different herbs and spices to give the dish a unique twist.

Side-dishes

Vignarola is typically served as a main course or as a side dish with grilled meats or fish. It pairs well with a variety of wines, including white wines such as Pinot Grigio or Sauvignon Blanc, or red wines such as Chianti or Sangiovese.