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VIGNAROLA

This traditional Roman dish is as delicious as it is easy to make. Fresh ingredients a must!

Ingredients for four people:

 

2 late-season globe artichokes, cleaned and quartered

300 grams of early-season shelled peas

300 grams of shelled fresh fava beans

2 spring onions, sliced into 10-cm pieces

1 head of romaine lettuce

Salt and pepper, to taste

Extra-virgin olive oil

 

 

In a pan with tall sides, add oil, artichokes, spring onions, shelled fava beans, peas, salt and pepper.

 

Sauté over a low heat. You can also add a pinch of chili if you would like.

 

Wash the lettuce and cover the vegetables with the leaves. If they are too big, cut them in half.

 

Make two or three layers and continue cooking but do not stir. The vegetables will continue cooking in the water released from the lettuce.

 

Cook for 25 minutes without stirring. When the vegetables are cooked, stir and serve hot or warm.

 

You can also make this with the addition of pancetta by sautéing it in the pan before adding the vegetables.

 

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