Vignarola

Name: Vignarola
Ingredients: 8 small artichokes; Finely grated zest of ½ and juice of 1 unwaxed lemon; 700 g broad beans in their pods; 700 g peas in their pods, or a couple of handfuls of frozen peas; 700 g peas in their pods, or a couple of handfuls of frozen peas; 8 spring onions; 80 ml olive oil; 2 garlic cloves, finely chopped; 80 g pancetta, cut into cubes; 400 ml white wine, chicken stock or water (or any mixture); 400 ml white wine, chicken stock or water (or any mixture); 400 ml white wine, chicken stock or water (or any mixture); A handful of green beans; A handful of mint, chopped; A handful of parsley, finely chopped; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

This fresh, light stew is a fine spring/summer recipe that is entirely adaptable to what’s in season and what you have in the fridge. I’ve made this in April with asparagus, pea shoots and chives, then 5 months later with chard, runner beans, cherry tomatoes and lettuce. A little punchy cheese added late - instead of the pancetta - works really well, as does cider in place of the wine.

Ingredients

Stew
Gluten-free
Spring
Summer
May
June
April

Ingredients

Method