Vignarola

Name: Vignarola
Total time: 35 min
Yield: 2 servings
Cuisine: italian
Ingredients: 1/2 cup extra virgin olive oil; 1/2 cup dry white wine; 1 to 2 tablespoons Chenin Blanc or Sauvignon Blanc (optional); 1/2 cup finely chopped onion; 4 baby artichokes, outer green leaves discarded and stems trimmed, cut lengthwise into quarters or sixths; 7 large asparagus, peeled, ends trimmed, cut diagonally into 1/2-inch slices; 1/4 cup fresh or frozen English peas; 3 scallions, trimmed and discarded, cut diagonally into 1/2-inch slices; Salt and freshly ground black pepper; Large, thin shavings of pecorino romano, for garnish.

Recipe from Matteo Bergamini

Adapted by Elaine Louie

Total Time: 35 minutes
Rating: 4(19)
Comments: Read comments

Featured in: The Temporary Vegetarian: Vignarola

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Ingredients

Yield:2 servings

½cup extra virgin olive oil
½cup dry white wine
1 to 2tablespoons Chenin Blanc or Sauvignon Blanc (optional)
½cup finely chopped onion
4baby artichokes, outer green leaves discarded and stems trimmed, cut lengthwise into quarters or sixths
7large asparagus, peeled, ends trimmed, cut diagonally into ½-inch slices
¼cup fresh or frozen English peas
3scallions, trimmed and discarded, cut diagonally into ½-inch slices
Salt and freshly ground black pepper
Large, thin shavings of pecorino romano, for garnish.

Ingredient Substitution Guide

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Preparation

Step 1
In a medium saucepan, combine olive oil and ½ cup white wine. Place over medium-low heat and bring to a simmer. Add onion and artichokes, and simmer gently for 5 minutes. Add asparagus, and simmer for 3 to 4 minutes.
Step 2
Add fresh or frozen peas, and simmer for 2 more minutes. Add scallions, and simmer for 1 more minute. Season with salt and pepper to taste. The sauce should be the consistency of heavy cream; if necessary, add 1 or 2 tablespoons of wine and cook for 2 minutes more.
Step 3
Divide the vegetables and the oil and wine sauce among two serving bowls. Garnish with shavings of Pecorino Romano and a twist of black pepper.