Roman Vignarola

Vignarola Romana is a traditional Roman dish, an explosion of spring flavors that celebrates the arrival of the season with fresh and genuine ingredients. In this recipe, we will guide you step-by-step through the preparation of this dish rich in history and flavor. Vignarola Romana, enriched by the use of extra virgin olive oil made from Coratina olives, transforms into a unique culinary experience. This line is called "i Criusi," a term derived from the local dialect that identifies something that creates curiosity due to its beauty. Thus, this collection of limited edition handmade Apulian amphorae was born, containing three monovarietal extra virgin olive oils: ogliarola, coratina, and peranzana.
This recipe will take you on a culinary journey through the aromas and flavors of Roman spring, enriched by the intensity and personality of Coratina extra virgin olive oil.

INGREDIENTS (for 2 people)

• 250 g shelled broad beans
• 150 g shelled peas
• 2 Roman artichokes (mammole)
• ½ lemon (juice)
• 1 fresh spring onion
• 1 slice of pancetta, ½ cm thick
• 100 ml dry white wine
• 1 bunch of mint or calamint
• Salt
• I Criusi Coratina Oleificio Fratelli Vieste extra virgin olive oil
• Pepper

PREPARATION

1. Shell the broad beans and peas, reserving the pods of both. Clean the artichokes by removing the harder outer leaves and tips, divide them into 8 wedges each, and remove the internal chokes, then place them in a bowl with water acidified with lemon juice.
2. Clean the spring onion without discarding the green part and cut it into rounds. Place a pot with 1.5 l of salted water on the heat, add the vegetable scraps (a handful of pea and broad bean pods, the green part of the spring onion, and a few artichoke leaves), bring to a boil, and let it cook for about an hour over medium heat, uncovered.
3. At the end of cooking, adjust the salt and strain the broth, keeping it warm. Dice the pancetta and brown it in a saucepan with a drizzle of oil.
4. Add the sliced spring onion and let it brown. Drain the artichokes well and place them in the pan, adding a couple of ladles of broth. After about 10 minutes, add the broad beans along with another ladle of broth, and finally, after another 5 minutes, add the peas.
5. At this point, pour in the wine, let it evaporate, then add the chopped mint, cover, and continue cooking for about 10 minutes (the vegetables should not be too soft), stirring occasionally and adding more broth if necessary.
6. At the end of cooking, season with salt, grind a pinch of pepper, and let it rest for about ten minutes, covered. Serve the vignarola hot or warm, with a final drizzle of raw olive oil and a few whole mint leaves. Serve with toasted bread.