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
Course: MainCuisine: ItalianDifficulty: Medium4
servings30
minutes30
minutes1
hourIngredients
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.
- 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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