Description
A vibrant spring vegetable stew, this vignarola is bursting with fresh flavors. Perfect for a light yet satisfying weeknight meal.
Ingredients
Units
Scale
- two heads celtuce
- 3 tbsp schmaltz / chicken drippings
- 1-2 cloves garlic
- 1.5 cups (355 ml) whatever white wine you have on hand
- 2 cups (473 ml) shelled fresh favas
- 1 cup (237 ml) frozen peas
- 2 inches (square, of a salty / umami-forward cheese)
- sherry vinegar
- salt
- white pepper
Instructions
- Trim the rough outer skin of the celtuce stem, being careful not to remove too much of the tender 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. Add thinly sliced garlic about halfway through.
- Reduce the heat and add white wine to the pan. Add shelled favas and peas, with more salt and freshly cracked white pepper. Add enough water to create a rustic stew consistency. Cover and stir periodically, simmering over low heat for at least 40 minutes.
- Taste and adjust the seasoning with sherry vinegar. Once the acidity is to your liking, grate in cheese and stir. Continue to simmer for another ten minutes, then taste again.
- Toast some crusty bread.
- Ladle the vignarola into bowls and enjoy.
Notes
- If celtuce is unavailable, substitute with Belgian endive or even tender asparagus.
- For a richer flavor, use homemade chicken drippings instead of store-bought schmaltz.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 57 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 10
- Cholesterol: 20