Ingredients
Scale
- two heads of celtuce
- 3 tbsp of schmaltz / chicken drippings
- 1–2 cloves of garlic
- 1.5 cups of whatever white wine you have on hand
- two cups of shelled fresh favas
- one cup of frozen peas
- 2 inches (square, of a salty / umami-forward cheese)
- sherry vinegar (to taste)
- salt (to taste)
- white pepper (to taste)
Instructions
- Trim the rough outer skin of the celtuce stem, much as you would for celeriac or broccoli. The interior is rather tender, so be careful not to remove too much of the flesh. Slice the remaining stem into thin, 1-inch long rectangles.
- Heat up the chicken drippings in a pan and add the celtuce slices. Season with salt and sauté for 5-7 minutes on medium heat, until the slices become more translucent. About halfway through, add thinly sliced garlic.
- Reduce the heat and add white wine to the pan. Add your shelled favas and peas as well, with a bit more salt and freshly cracked white pepper. Add just enough water to make the mixture the consistency of a rustic stew (rather than a soup). Cover and stir periodically, simmering over low heat for at least 40 minutes.
- As the flavors start to come together, taste and adjust the seasoning with sherry vinegar. Once the acidity is to your liking, grate in your cheese and stir. Continue to simmer the dish for another ten minutes, then taste again to assess the adjustment of flavors.
- At this point, if you’re satisfied with the dish, toast some crusty bread. Ladle the vignarola into bowls and enjoy, possibly with a glass of the remaining white wine leftover from your cooking.