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Big Black Dog: Vignarola, Vignole or Spring Vegetable Stew

April 9, 2010

Vignarola, Vignole or Spring Vegetable Stew


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.



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Vignole

4 small artichokes
1 c. podded fresh Fava Beans, about 3/4 lb of 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 podded fresh Peas, close to a lb of fresh 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 the whole Artichokes and bring to a boil. Cook for about 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!



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32 Comments:

Blogger Angie's Recipes said...

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

April 9, 2010 at 12:17 AM  
Blogger Allie and Pattie said...

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

April 9, 2010 at 4:48 AM  
Blogger La Table De Nana said...

That bowl sets it off to perfection~

April 9, 2010 at 7:27 AM  
Blogger Joanne said...

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

April 9, 2010 at 7:30 AM  
Blogger Kat said...

Love the bowl! The stew looks great too.

April 9, 2010 at 8:22 AM  
Blogger My Carolina Kitchen said...

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

April 9, 2010 at 8:42 AM  
Blogger Bonnie said...

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

April 9, 2010 at 9:25 AM  
Blogger Maggy said...

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

April 9, 2010 at 9:26 AM  
Blogger kat said...

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

April 9, 2010 at 9:51 AM  
Blogger Jenny said...

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

April 9, 2010 at 9:55 AM  
Blogger Tracy said...

Looks healthy and refreshing!

April 9, 2010 at 10:08 AM  
Blogger Mimi said...

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

April 9, 2010 at 10:25 AM  
OpenID biz319 said...

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!

April 9, 2010 at 11:10 AM  
Anonymous tasteofbeirut said...

Michelle

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

April 9, 2010 at 11:22 AM  
Blogger Cookin' Canuck said...

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

April 9, 2010 at 11:24 AM  
Blogger jaz@octoberfarm said...

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

April 9, 2010 at 11:50 AM  
Anonymous Kayte said...

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

April 9, 2010 at 12:28 PM  
Blogger Noelle said...

Looks and sounds fantastic Tis the season for fresh veggies!

April 9, 2010 at 1:22 PM  
Anonymous Velva said...

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.

April 9, 2010 at 1:44 PM  
Blogger Lynn said...

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.

April 9, 2010 at 2:05 PM  
Blogger SavoringTime in the Kitchen said...

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.

April 9, 2010 at 3:19 PM  
Anonymous Lynda said...

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

April 9, 2010 at 4:30 PM  
Blogger Chef Dennis said...

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

April 9, 2010 at 5:09 PM  
Blogger Chow and Chatter said...

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

April 9, 2010 at 5:11 PM  
Blogger Chow and Chatter said...

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

April 9, 2010 at 5:11 PM  
Blogger Maria said...

I love the green color!

April 9, 2010 at 6:48 PM  
Blogger Pam said...

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

April 9, 2010 at 9:00 PM  
Blogger teresa said...

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

April 10, 2010 at 12:24 PM  
Blogger Kim said...

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

April 10, 2010 at 8:11 PM  
Blogger Amanda said...

It looks beautiful Michelle, and that bowl is gorgeous!

April 10, 2010 at 9:35 PM  
Blogger theUngourmet said...

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!

April 11, 2010 at 12:38 AM  
Blogger Sophie said...

Waw, Michelle!

What a beautiful spring stew this is indeed!

Georgous & so flavourful & healthy too!

April 11, 2010 at 6:42 AM  

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