Vignarola (La Vignarola) is traditionally made from spring vegetables, so it is a popular dish during the spring time in Italy. The main ingredients of this vegetarian food are spring onions, fava beans, artichokes, peas and tender lettuce. The combination of these vegetables preserve their original taste, so no dressing is required but only salt. All the ingredients are cooked untill tender or well-cooked and the cooking process can take about two hours. The dish can be served as antipasto as well as the main course.
There are variations of Vignarola, where asparagus can be used or even guanciale (Italian bacon).
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La Vignarola Part Two: Sensuous Artichoke Stew, inmolaraan.blogspot.com
Vignarola - Roman Spring Vegetables, www.recipefiles.org