Stewed Spring Vegetables (La Vignarola)
In springtime, la vignarola is a veritable cult food when, for a few magic weeks, young, tender fava beans, sweet shelling peas and locally grown globe artichokes are available simultaneously in the markets. Many Romans insist that the ingredients be cooked together, while others maintain the vegetables must keep their separate identities until near the end, as in this version. Some feel that favas without guanciale is sacrilege; others tout the vegetarian version. Yet all agree that la vignarola fits in nearly anywhere in the meal, as a primo, a light main course or a contorno.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 artichokes
- 2 lb. young, tender fava beans in the pod
- 2 lb. young, tender English peas in the pod
- 2 oz. guanciale, pancetta or prosciutto, cut into small strips (optional)
- 1 or 2 Tbs. extra-virgin olive oil, plus more for serving
- 4 green onions, white and light green portions, thinly sliced
- 1 cup water, plus more as needed
- Salt and freshly ground pepper, to taste