spring vegetable stew (vignole)


spring vegetable stew (vignole)

Vignole, or vignarola, is a Roman word to describe this incredible stew which is a celebration of spring. Please please try it – you will...


Vegetables » Main Courses » Italian recipes

Recipe Language : English


Ingredients:

• 4 small or violet artichokes
• sea salt and freshly ground black pepper
• 340g podded fresh baby broad beans
• 6 baby leeks, or 1 regular leek, outer leaves removed, cut into 8cm/3 inch lengths, washed
• 200g spinach or chard, picked and washed
• extra virgin olive oil
• 1 small white onion, peeled and finely chopped
• 310ml chicken stock
• 340g podded fresh peas
• 4 thick slices of prosciutto
• a small bunch of fresh mint, leaves picked
• a small bunch of fresh flat-leaf parsley, leaves picked


main courses | serves 4
Vignole, or vignarola, is a Roman word to describe this incredible stew which is a celebration of spring. Please please try it – you will end up making it forever! If you don’t have any chicken stock to hand, just use some of the water you cooked the beans, leeks and chard in. You can leave the cooked prosciutto in or take it out before serving it, as you like. This is absolutely lovely tossed into cooked, drained pasta. And you must try it with asparagus if you can.

Put the artichokes into a pot of cold salted water and bring to the boil. Cook for about 10 minutes or until tender (check by inserting a knife into the heart) and drain. Allow to cool, then peel back the outer leaves till you reach the pale tender ones and remove the choke using a teaspoon. Tear the hearts into quarters.

Fill the pot with water again, add some salt and bring to the boil. Blanch the broad beans for a minute, then remove from the water with a slotted spoon and drain. Blanch the leeks for 3 or 4 minutes until tender, and the spinach or chard until just wilted.

Heat a large saucepan, big enough to hold all the ingredients, and add a good splash of oil. Cook the onion very gently for about 10 minutes until soft, add the chicken stock and the peas and bring back to the boil. Lay the slices of prosciutto over the top and simmer gently for about 10 minutes until the peas are cooked and soft, and the prosciutto has flavoured them nicely.

Tear the leeks into strips and stir them into the peas with the roughly chopped spinach or chard, the artichokes and the broad beans. Bring back to simmering point and let all the vegetables stew together very slowly for about 10 more minutes.

• from Jamie's Italy

Recipe Details

Recipe Name : spring vegetable stew (vignole)
Recipe Chef Name : Jamie Oliver
Recipe Course : Main Courses
Recipe Type : Vegetables
Recipe Cuisine : Italian recipes
Recipe Diet :

Next Recipe Back to previous page Back to Restaurant Guide


Suggested Recipes

Tartare de saumon
Pizza dough
Tarte aux girolles -
A basic recipe for fresh egg pasta
Aioli
moroccan style broad bean salad with yoghurt and crunchy bits
Best tiramisu
cool mexican bean wraps
southern indian rice and seafood soup
Tuna carpaccio - japanese style
My favourite paella
hamilton squash
Farfalle with carbonara and spring peas
Steak 2 sauces
crostini (small toasted bread)
One minute berry ice cream
Red grape pizza with honey, rosemary and pecorino
Asparagus frittata
carrots
gorgeous rosemary prune skewers
posh japanese-inspired beef carpaccio
Slow-roasted spiced pork loin with black-eyed beans and tomatoes
Appleberry pie
Baked eggs
Beautiful home-made crab cakes with a hot blackened salsa
Amazing lamb rack
aegean kakavia (beautiful fish stew)
Sausages and green lentils with tomato salsa (salsicce con lenticchie verdi e salsa di pomodoro)
Fraîcheur de King crabe
Green veggies with flavoured butter
spring vegetable stew (vignole)
quesadillas with guacamole
leek and potato soup (usa version - imperial)
antipasti of mozzarella, chilli, and lemon crostini
Awesome spinach and ricotta cannelloni
Apple sponge pudding
asian-inspired turkey salad and pancakes
grilled flatbreads with rosemary oil
Dos de bar aux truffes
roquefort salad with warm croutons and lardons
blackberry tart (torta di more)

Reviews : » Write Review » Read Reviews (0)
My Favourites » Add To Favourites » View My Favourites

Selected Restaurant

Restaurant in FL9497 Malbun, Liechtenstein

Galina
Restaurant in FL9497 Malbun, Liechtenstein
In the wonderful location of Malbun in the principality of Liechtenstein the falconry of Galina offers you a comfortable hotel with beautiful rooms and a dignif...
More...
List your Restaurant for FREE...


Recommended Wines

Wines from Italy

Barolo
Wines from Italy
The Castellero vineyard comprises 6 hectares facing south-west situated in the commune of Barolo. The Michet sub-variety of the NEBBIOLO grape ......
More...
More Wines...
List your Vineyard for FREE...


Food Products

Seafood, Fish Products

Deutsche See GmbH
'Deutsche See' ist der nationale Marktführer für Fisch und Meeresfrüchte. In bundesweit 23 Niederlassungen und den Manufakturen in Bremerhaven und Hamburg sind ...
More...
More Products...
List your Food Product for FREE...


Recipe Of The Day

My favourite paella
My favourite paella
More...
More Recipes...
List your Recipe for FREE...

Home
Restaurants
Vineyards
Wines
Recipes
Events
Food Products
France  •  Austria  •  Belgium  •  Germany  •  Ireland  •  Italy  •  Liechtenstein  •  Luxembourg  •  Netherlands  •  Portugal  •  Russia  •  Spain  •  Switzerland  •  United Kingdom
Amsterdam Antwerp Barcelona Belfast Berlin Bologna Bordeaux Bremen Bristol Bruxelles
Dublin Florence Frankfurt Geneve Hamburg Lisbon London Luxembourg Lyon Madrid
Milano Manchester München Paris Porto Reims Roma Sevilla Torino Wien
Onlince Since 2009
gourmet@restaurants-guide4u.com
© 2008 restaurants-guide 4u.com. All rights reserved