THENGREDIENTS X 4:
4 artichokes
500 g fresh peas to be shelled
500 g fresh broad beans to shell
1/2 head of romaine lettuce
50 g bacon
2 fresh spring onions
spearmint leaves
basil leaves
200ml approx. of vegetable broth
1 untreated lemon
extra virgin olive oil salt, pepper
“Vignarola” salad (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
Method
Remove the outer leaves of the artichokes and the inner fuzz, cut them into wedges and immerse them in a bowl filled with water and lemon juice (to keep them from blackening). Cut the spring onions into slices, eliminating the green part, wash the lettucedry the leaves and cut it into small pieces (or strips). Shell the broad beans and peas.
Then, cut the guanciale into cubes. In a large frying pan with high edges, over a gentle flame, pour the extra virgin olive oil with the bacon and cook until it becomes transparent, then add the spring onions and, when they are golden, also the artichoke wedgesstirring for a few minutes.
So add the broad beans, peas and broth and continue cooking over low heat for about a quarter of an hour. Five minutes before turning off, add the lettuce chopped and the mint leaves, seasoned with salt and pepper.
Season raw with a drizzle of extra virgin olive oil and, if you like, garnish with basil leaves.
The decorative idea
In the Lazio countryside, this warm salad is traditional. And the fundamental ingredient is always spring, with its vegetables.
Vignarola becomes a contemporary entrée if you serve it in a somewhat fusion mise en place: ceramic and carpet, colored glass and rustic knife rest, yes. Become a vegan dish… without bacon.
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