Tag: vignarola

Vignarola – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Vignarola - Misya's recipe

First of all, shell the peas and broad beans (if the broad beans are a bit large, remove the internal skin as well).
Don’t remove all the pods: keep half of each and wash them well.

Clean the artichokes (here is the guide to do it best), keeping the scraps, and cut them into quarters, then place them in cold water acidulated with lemon juice.

Wash the lettuce and cut it into strips.
Peel the spring onions and cut them into rounds, keeping the scraps here too.

Prepare the broth using all the vegetable scraps (obviously washed well), leaving it to cook for half an hour, then filter it.

Cut the bacon into strips and then into cubes.

Brown the bacon in a non-stick saucepan over a low heat until the fat begins to melt, then add the spring onion and let them brown together.
Then add the artichokes, well drained of the acidulated water: leave to flavour, then add 1 ladle of broth and start cooking.

After about 5 minutes, add the peas and broad beans, mix and add another 1-2 ladles of broth and leave to cook for at least another 10 minutes.

Then add the lettuce, add more broth if needed and continue cooking until the ingredients are all soft.
At this point, season with salt and add the chopped mint.

The vignarola is ready, all you have to do is taste it or use it for your preparations.

Linguine recipe with «carbonara vignarola – Italian Cuisine

Linguine recipe with «carbonara vignarola»

  • 350 g linguine
  • 300 g shelled new peas
  • 300 g fresh shelled beans
  • 200 g 8 fresh zucchini with flowers
  • 4 eggs
  • grated pecorino
  • parsley
  • chives
  • extra virgin olive oil
  • pepper
  • salt

To prepare linguini alla «carbonara vignarola, blanched the peas in boiling water for 2 minutes, then dip them in water and ice.
Boil the beans for 5-8 minutes, then drain and remove the skin. Season them with a little oil and let them cool.
separate zucchini flowers; slice the latter into slices and braise them for 5-7 minutes in a pan with a little oil, blending, if necessary, with a little water.
shredded courgette flowers coarsely, blanch them in a pan with a little oil for 30-40 seconds.
Reduce a bunch of chives in small spools using scissors.
Chop finely a sprig of parsley.
beat the yolks with 2 tablespoons of grated pecorino cheese and 2 tablespoons of warm water. Season with a minced pepper.
Boil linguine in abundant salted water (during cooking keep 2-3 ladles of water aside). Drain them, put them back in the saucepan and season them, with the flame off, with a little oil. Add the egg yolk sauce and, gradually, another 2-3 tablespoons of grated pecorino cheese, emulsifying with 2-3 tablespoons of hot, but not boiling, water. Complete with courgettes, legumes, chopped herbs and, to taste, flakes of pecorino cheese.

In Rome it's time for vignarola – Italian Cuisine

In Rome it's time for vignarola

From the vineyards to the table, the typical spring dish in the recipe of the chef and host Giovanni Milana, who has created a winning twist with carbonara: the vignarola prepares it in a pan, with poached egg, pecorino fondue and toasted bacon

Never as this year the vignarola will be seen by the Romans as a rebirth. Because, if you want to be rigorous, vignarola is eaten only for a few weeks, when the prodigies of spring make the necessary ingredients coexist: the Roman artichokes, the beans, the peas, the spring onions and the Roman lettuce. Five shades of green that make it a hymn to nature that is reborn, to picnics, out-of-town trips, first outdoor lunches, perhaps near a beautiful vineyard. Because vignarola is a peasant dish that was born from the habit of growing legumes near the rows, since they bring nitrogen to the soil. When it is time to harvest these legumes such as peas and fava beans, it is time for the vignarola, or rather the dish of the winemaker.

Between Rome and its province, it is one of those recipes that you do not always find the same and that gives rise to countless variations. The location at the table also varies according to hunger and circumstances: there are those who use it as a condiment for an excellent pasta (better with egg pasta), there are those who consider it a second dish, some a side dish, some even the basis for a more complex dish.

It is the case of Giovanni Milana, chef, host and patron of Sora Maria and Arcangelo, one of those top-level taverns (Slow Food snail for years) that you have to go and look for, because it is in Olevano Romano, which is an hour's drive from the capital. But it's worth it.

Giovanni la vignarola makes it the basis of a very tasty dish, because it combines a poached egg and a fondue of pecorino romano and toasted bacon. In short, conceptually the result is a very successful mixture of two dishes of Roman cuisine: the vignarola, in fact, and the carbonara. He gave us the recipe, which can be made complete with egg and pecorino fondue, to research the taste of the chef's dish, or for those who want to stop at the base, it is the right start to prepare a doc vignarola.

Pan-fried Vignarola with poached egg, Roman pecorino cheese fondue and crispy bacon

Ingredients for 4 people

For the vignarola
2 Roman artichokes
1 kg of beans
1 kg peas
Some leaves of romaine lettuce
2 new spring onions
Mint a bunch
The juice of ½ lemon
2 tablespoons of extra virgin olive oil
100 g of bacon cut into strips
½ glass of white wine
salt and pepper

For the poached egg
Small saucepan with water, two spoons of white vinegar and a pinch of salt
4 eggs
4 slices of toasted bread

For the pecorino fondue
100 g pecorino romano
¼ whole milk
1 yolk


Shell the peas and fava beans, and aside clean the artichokes by removing all the hard leaves. Once cleaned, cut them into wedges and immerse them in water acidulated with lemon juice. Aside, cut the bacon into strips and spring onions. In the meantime, heat the oil in a pan to which the bacon must be added, which must brown for a few minutes, then it is the turn of the onions, to cook over a moderate flame to make them sweat. Once the onions are browned, add the artichokes and peas to the pan, raise the flame a little and stir to make them flavor well in the sauté. After a few minutes, pour in the wine and, when it is soft, adjust with salt and pepper. After a few minutes, it is the turn of the beans and the mint. Wet with ½ ladle of hot water or vegetable broth, cover and cook for 10 minutes before adding the chopped lettuce, mix, cover and after a few minutes the vignarola is ready.

Apart from preparing the poached egg, bringing the water to a slight boil with the addition of two tablespoons of vinegar and a pinch of salt, with the help of a ladle create a whirl where to break the egg and bring the poached cooking.

Separately, toast some strips of bacon in a pan to give the dish a crunchy note.

For the fondue, bring the milk to a boil, add the grated pecorino cheese and melt it, add 1 yolk as if it were a cream and cook the sauce.

In a small saucepan, put the vignarola, a slice of toasted bread and on top of the poached egg, a spoonful of fondue and toasted bacon, garnish with a touch of mint.

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