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La Posta Vecchia’s Vignarola Romana

“Vignarola represents a recipe of the territory. Vignarola celebrates the first fruits of the season. The combination of fava (broad) beans, spring onions and artichokes (all products from our gar-den) is a perfect marriage. Guanciale gives it a decisive and intimate flavour.”

Chef Antonio Magliulo, La Posta Vecchia

Ingredients (for 4 people)

500 grams (2 1/2 cups) fresh Fava (broad) beans
500 grams (2 1/2 cups) fresh peas
390 grams (7/8 lb) artichokes
2 fresh spring onions
1 Fresh chili pepper
70 grams (1/3 cup) dry white wine
Extra virgin olive oil to taste
Salt to taste


Shell peas and fava beans. Next, remove the outer hard leaves of the artichoke to get to its heart. Using a paring knife, round and peel the stem, then cut off the tip of the artichoke. Divide it in half. Without removing the inner beard, cut the artichoke into thin slices. Eliminate the green part of the spring onion, cut in half and then julienne. Cut the chilli pepper into slices.

To cook the vignarola, pour a drizzle of olive oil into a pan, let it warm up before adding spring onions. Wait a few moments and add the chilli pepper, keeping it on a moderate flame for a few minutes. As soon as the onion is golden brown, raise the heat slightly and add the artichokes.

Wait 3-4 minutes and add the beans, mix and after another 3 minutes also add the peas. Add white wine. Cover and let it cook for at least 10 minutes.  Remove the lid. Add salt and cook for another 5 minutes. Remove from heat, add a drizzle of olive oil and serve your vignarola!

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