Italian spring vegetable braise

Vignarola: Italian recipe of braised spring vegetables – with shrimps

The Vignarola is a traditional dish from Rome (Italy). It takes its name from the “vignarolo” aka the greengrocer in roman dialect.

The Vignarola is composed of all the best vegetables. In other words, the spring vegetables. This dish is an ode to spring, as it brings together all of the season goods: fresh peas, fava beans and artichokes. In this recipe I turn it in a main course by adding stir fried shrimps and the outcome is delicious, with a perfect protein-fiber balance.

Vignarola: Italian recipe of vegetable braise – with shrimps

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Course: MainCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • 300 gr/ 10 oz fresh peas

  • 300 gr/ 10 oz fresh fava beans

  • 300 gr/ 10 oz artichokes (2 medium)

  • 500 gr / 18 oz fresh shrimps

  • a little spring onion

  • garlic

  • extra-virgin olive oil

How to

  • Peel peas and fava beans from their shells.
    Peas for the Italian spring vegetable braise
  • Clean the artichokes, removing the thicker leaves and all the harder points.
  • Drizzle a little oil in a pan and add the sliced spring onion, then stir on medium heat until transparent.
  • Slice the artichokes in thin wedges and then add them to the pan. After that add a couple tbsp of water and stir until tender.
  • Add peas and fava beans and cook all together for 10 minutes.
  • Clean the shrimps and stir-fry in a separate pan with oil and garlic, for a few minutes. For example, 2 minutes for side should be enough.
  • Add the shrimps to the vegetables pan and serve them.
  • Try to resist for a few minutes, the Vignarola is even better at a warm temperature.

Notes

  • Similarly, you can skip the shrimps and add a mozzarella for a vegetarian version. But it tastes amazing as a simple side dish too.

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