Fresh Photos of the Traditional Vignarola Recipe

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.

1This version has fresh asparagus in it … and I used guanciale (pork jowl) instead of pancetta.
3 4And it is topped off with a sprig of mint.

I had already written a post about it … if you’d like to see how it’s done, take a look.


About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in Artichokes - Carciofi, Basic Techniques, Contorni and/or side dishes, Uncategorized and tagged , , , , , , , , , , . Bookmark the permalink.

2 Responses to Fresh Photos of the Traditional Vignarola Recipe

  1. Great minds think alike. I just posted on vignarola this week! I guess it’s that time of year!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s