Sometimes, when my palate is jaded and my body tired, I just want a dish of vegetables. That's when I cook myself a Roman vignarola. This is another dish from Marcella Hazan's Marcella Cucina and it consists of small onions, broad beans, peas, shredded lettuce and artichoke hearts cooked slowly in olive oil, the only seasoning being coarse seasalt. The green beans are not an authentic ingredient, being my own addition; in Britain I used to like to add a few finely sliced, runner beans. I am hopeless at trimming artichokes and usually end up with nothing left so I confess that I cheat, for this dish, by using the frozen artichoke hearts available here. [In Britain you could use the tinned ones, but not antipasti artichokes.] Vignarola can be served warm or at room temperature and the only accompaniment needed is some good, home-made, flavoured bread.
5 comments:
This looks good, I should try it. I have the book.
I am having the technical difficulties. I got the same message as you did, about the MB use and am locked out of uploading my photos. Can't solve it as yet.
regards
jmb
Ciao di nuovo, jmb. Yes, do try it - it'll perk you up [not that you need that, of course!] Sorry about the tech difficulties and wish I could help but I am a nitwit, as you know. Have you thought of posting about it? Lots of people would then respond and be able to help, I should think. [You probably have but I haven't got over to you yet tonight. Coming soon!] Auguri
Yum...now that looks appetizing...I have no idea what I'm going to have for dinner later.
Yesterday, I did the "true blue" Aussie thing because it was Anzac Day and had a juicy, very tasty meat pie with "mushy" peas (the dried peas, soaked and cooked)...and it was great!
I hardly ever cook artichokes, but buy it from the deli at Waitrose, yu have made me want to be more adventurous.
Hi, Lee. I didn't know that was an Aussie thing. It sounds yummy. Hi, Ellee. Do have a go!
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