I made a vignarola the other night with the help of a friend who had never made this dish before. It was later than I had counted on by the time we got home and I was debating whether to give up on the idea but stubborness prevailed. The fact that my friend is a seasoned cook was another important factor in this decision, and many hands make light work. This dish does take a while to make: peas need to be shelled as do broadbeans (fava beans) and artichokes need to be trimmed and sliced, etc etc. It is not a difficult dish, however, and everyone should enjoy it. It is best eaten warm or at room temperature, and tastes wonderful the following day.
I had already written a post about it … if you’d like to see how it’s done, take a look.