Braised spring vegetables Vignarola
➤ SERVES 4 as a starter or side dish
➤ PREPARATION 30 minutes
➤ COOKING 30 minutes
Hailing from central Italy, vignarola is a tumble of spring vegetables, braised in wine and olive oil until just tender. It’s a delicate dish of fresh and distinct flavours, each sitting happily alongside the other, mingling in the best way possible. Serve as a starter with whipped ricotta, or eat as a side with white fish, roast chicken or lamb.
• 1 lemon
• 2-3 large artichokes
• 50g pancetta, finely chopped (optional)
• 120g spring onions
• 80ml extra-virgin olive oil, plus more to serve
• 200ml white wine
• 120g shelled peas (about 380g in their pods)
• 180g broad beans (about 600g in their pods, or 120g after double podding)
• 80g Romaine lettuce, finely shredded
• leaves from 2 leafy mint sprigs
• 500g whole-milk ricotta
• fine salt and freshly ground black pepper
1 Zest the lemon into a bowl and set aside. Fill a large bowl with water. Cut the lemon in half and squeeze the juice of one half into the water, dropping its rind in too.
Prepare the artichokes, rubbing them with the cut side of the other lemon half as you go and dropping the prepared hearts into the water. Leave them there for the moment.
