Vignarola, Vignole or Spring Vegetable Stew

by Michelle on April 9, 2010

My Italian friends are going to be proud of me, I’ve blogged two Italian recipes in one week! Vignole is not something I would normally make without at least a recommendation. It’s not that I don’t like vegetables but I don’t crave them like I do pasta or a crunchy apple! But when I read the Vignole recipe, it just sounded so good to me, especially with the touch of fresh mint! Vignole can be served as a vegetable stew by adding chicken stock or vegetable stock for a vegetarian version. And it can be made sans the stock altogether and served over pasta.

The recipe does call for Prosciutto but I don’t care for Prosciutto, but I could use some leftover Easter Ham that I had frozen. I also substituted Green Onion for Leeks which I always do and added a little White Wine. And the recipe called for a “small bunch of mint” but just how much is a small bunch of mint? So minced up about 1/3 c. and it worked out well, but next time I would add a little bit more mint. And I do think that Garbanzo Beans would be a great substitute for the Fava Beans.

All in all the Vignole was absolutely delicious! And serving it with some freshly made Italian Bread made the best dinner! I definitely will be making Vignole again and again and again.

Vignole

4 small artichokes
1 c. fresh Fava Beans
3/4 lb fresh Spinach, cleaned and stemmed
2 TBL Extra Virgin Olive Oil
6-7 Green Onions, chopped
1/2 c white wine
2-3 c Chicken Stock
1 c Peas
4 thick slices of prosciutto (I used about 1 c diced leftover Easter Ham)
1/3 c. minced fresh Mint
1/2 c. minced Parsley
Freshly Ground Black Pepper to taste

Fill a sauce pan with cool, salted water. Add Artichokes and bring to a boil. Cook for about 8-10 minutes or until tender and drain. Allow to cool, then peel back the outer leaves and discard. Remove the choke with a knife and cut the Artichoke heart into quarters. Set aside.

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, Ham, Peas and Beans and bring back to the simmer. Add the wine and Spinach and simmer until wilted about 5 minutes. Add the minced Parsley and Mint.

Serve with some freshly baked Italian Bread. Enjoy!

All Rights Reserved 2008-10 © BigBlackDog

Related Posts with Thumbnails
Print Friendly

Comments

  • Angie's Recipes April 9, 2010 at 5:17 am

    I think I would just call it Spring Vegetable Stew! LOL…I like the simple, straight, and delicious things like this!

  • Allie and Pattie April 9, 2010 at 9:48 am

    Don’t you love it?! dishes like this were always on my grandmother’s table- when it got too hot, they’d just be served at room temperature!
    xoxo pattie

  • La Table De Nana April 9, 2010 at 12:27 pm

    That bowl sets it off to perfection~

  • Joanne April 9, 2010 at 12:30 pm

    I definitely crave veggies but not soups or stews. This looks so green and delicious though!

  • Kat April 9, 2010 at 1:22 pm

    Love the bowl! The stew looks great too.

  • My Carolina Kitchen April 9, 2010 at 1:42 pm

    What a lovely spring stew. We love prosciutto, but left-over Easter ham is fine for me too. I’m so glad spring has finally come. We needed it after this winter.
    Sam

  • Bonnie April 9, 2010 at 2:25 pm

    Wish I had the bowl you’re serving the stew in. That stew looks light and refreshing. Just the thing for spring.

  • Maggy April 9, 2010 at 2:26 pm

    This looks so tasty! I want this for lunch. Great ingredients.

  • kat April 9, 2010 at 2:51 pm

    Oh my gosh that color just screams spring! Bookmarking that one for the early days of the farmers market!

  • Jenny April 9, 2010 at 2:55 pm

    Gorgeous Spring-y looking stew!! Love the colors!

  • Tracy April 9, 2010 at 3:08 pm

    Looks healthy and refreshing!

  • Mimi April 9, 2010 at 3:25 pm

    This looks fabulous. I love the color. Great pics.
    Mimi

  • biz319 April 9, 2010 at 4:10 pm

    Michelle – that looks like the perfect spring soup! So colorful – and I can eat soup/stew all year round no problem.

    Should be a great weather weekend for us – yeah!

    Have a great weekend!

  • tasteofbeirut April 9, 2010 at 4:22 pm

    Michelle

    This vegetable stew looks so fresh and springy! I would try it in a heartbeat, esp. since I always have these ingredients around!

  • Cookin' Canuck April 9, 2010 at 4:24 pm

    What a beautiful way to use fresh produce! I would be thrilled if some set a bowl of this in front of me.

  • jaz@octoberfarm April 9, 2010 at 4:50 pm

    wow….that looks wonderful and i love the soup bowl pattern

  • Kayte April 9, 2010 at 5:28 pm

    Oh, this looks so spring-y and nice! I can almost taste it from your descriptions. Love that bowl, so pretty!

  • Noelle April 9, 2010 at 6:22 pm

    Looks and sounds fantastic Tis the season for fresh veggies!

  • Velva April 9, 2010 at 6:44 pm

    Your Italian friends are going to be proud of you! This Spring vegetable stew looks so good. I really like the addition of mint. I have mint growing wild and crazy outside. Perhaps, I should use some of my mint for something other than cocktails :-)

    Looks wonderful.

  • Lynn April 9, 2010 at 7:05 pm

    I am not a fan of peas, but I must say that your dish looks beautiful, Michelle. Might even convert me 😉 I tried plantains again the other day — fried some up and served over rice. They were not bad, but I need to keep experimenting. I still plan to try your plantain recipe. My husband wonders why I keep buying these strange looking pieces of fruit :) Some of us just feel compelled to keep playing with our food.

  • SavoringTime in the Kitchen April 9, 2010 at 8:19 pm

    The colors look so fresh and beautiful especially complimented by that beautiful soup bowl!

    This is a recipe that’s new to me and it sounds wonderful.

  • Lynda April 9, 2010 at 9:30 pm

    Beautiful pictures as always but also looks oh so good! Love your blog!

  • Chef Dennis April 9, 2010 at 10:09 pm

    what a beautiful soup, it looks so fresh and delicious!! I love those bowls as well.

  • Chow and Chatter April 9, 2010 at 10:10 pm

    looks yummy oh isn’t it wonderful to try new recipes have a lovely weekend
    Rebecca

  • Chow and Chatter April 9, 2010 at 10:11 pm

    looks yummy oh isn’t it wonderful to try new recipes have a lovely weekend
    Rebecca

  • Maria April 9, 2010 at 11:48 pm

    I love the green color!

  • Pam April 10, 2010 at 2:00 am

    That soup looks like springtime! I love the bowl too!

  • teresa April 10, 2010 at 5:24 pm

    just looking at this stew makes me happy! you did a great job with this, the flavor was probably bursting!

  • Kim April 11, 2010 at 1:11 am

    I love the gorgeous green bowl! This soup is some serious springtime fare. I love it:D

  • Amanda April 11, 2010 at 2:35 am

    It looks beautiful Michelle, and that bowl is gorgeous!

  • theUngourmet April 11, 2010 at 5:38 am

    Such wonderful, bright, spring color in your soup. I like the idea of the ham over the prosciutto in here and I definitely love all of the wonderful veggies!

  • Sophie April 11, 2010 at 11:42 am

    Waw, Michelle!

    What a beautiful spring stew this is indeed!

    Georgous & so flavourful & healthy too!

  • MarkSpizer May 2, 2010 at 11:19 am

    great post as usual!

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: