Monday, 15 March 2010

Vignole

This is my take on a traditional Roman recipe. I first tried it a few years back when my aunt made it for me and my mother when we visited her house just outside Rome and instantly fell in love. It is, I think, the definitive spring soup - first of the season broad beans, garden peas and artichokes, mopped up with a slice of oven-warm ciabatta and a glass of pinot grigio.

Remembering how much my mother also loved it (she, like me, loves broad beans more than anything) I decided to make it for her for Mother's Day; and it went down a treat.  


Ingredients:
40ml olive oil
1 onion, peeled and finely sliced
10g fresh oregano, leaves only
140g cubetti di Pancetta
1 dried red chilli, crumbled
Sea salt and freshly ground black pepper
200g chargrilled artichokes
200g fresh peas, shelled
200g broad beans, shelled
3 cloves of garlic, peeled and crushed
500ml Pinot Grigio white wine
10g fresh mint

Method:
Place the olive oil into a saucepan over a medium heat. Add the onion, pancetta, oregano and chilli. Stir occasionally, until the onions are soft; this should take about 15 minutes. Season with salt and pepper and add the artichokes, peas, broad beans and garlic, and stir and cook for five minutes.
Then add the wine and mint. Cover and cook over a medium heat until the vegetables are really soft – about 25 minutes. Taste and adjust seasoning if needed. Serve in soup bowls with lots of fresh ciabatta to mop up the juices.

2 comments:

  1. and, as the mother in question I think it was wonderful - she captured all the flavours beautifully - my only sadness was when the last spoonful in the bowl was eaten! A happy mothers day indeed

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  2. Finola said:

    I am not the mother but reaped all the benefits!
    yum yum yum
    Not to mention the cheese and the tart afterwards!
    xx

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