Vignole

Name: Vignole
Yield: Serves 8
Cuisine: Italian
Ingredients: 8 slices pugliese bread; 1 garlic clove, peeled and halved; 8 thin slices prosciutto, cut into ribbons; extra virgin olive oil; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 medium red onions, peeled and finely chopped; 1 thick slice prosciutto; 50 g (2 oz) butter; 4 tablespoons olive oil; 2 large handfuls fresh mint; 8 small baby globe artichokes with their stalks; 1.5 kg (3.¼ lb) each of peas and broad beans in their pods; 1.5 kg (3.¼ lb) each of peas and broad beans in their pods

Preparation info

Serves
8

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Vignole is found on the menus of restaurants in Rome in spring and is one of the River Cafe’s favourite starters.

Ingredients

1.5 kg (3.¼ lb) each of peas and broad beans in their pods
8 small baby globe artichokes

Europe
Italy
Side dish
Spring
Mediterranean

Method

Shell the peas and broad beans and keep to one side. Blanch the artichokes whole in boiling water for 5 minutes, or until you can pull off an outer leaf with a sharp tug. They should not be completely cooked at this stage. Remove and cool. Remove the mint leaves from their stalks and chop half of them.

In a separate pan, blanch the broad beans for 2 minutes.

In a large heavy-bot