- Food and Cooking
Vegetarian Recipe - Vignole Spring Vegetable Stew
Use fresh vegetables for best taste
What is vignole?
Vignole is an Italian spring vegetable stew traditionally made with cured ham known as prosciutto. Often chicken stock is used too.
Obviously neither the ham nor the stock is vegetarian, but a simple adaption makes a fantasic spring vegetable stew that can be used as a side dish or main meal. I like to toss in some tagletelli pasta and have it as a main meal.
This vegetarian recipe makes the most of seasonal vegetables - broad beans, peas, baby artichokes, baby leeks and spinach. For the ultimate in freshness and taste, buy the beans and peas still in their pods (go picking your own!).
Vegetarian Vignole Recipe
- 4 baby artichokes
- 350g baby broad beans
- 350g fresh peas
- 6 baby leeks
- 200g spinach
- 1 small onion
- 300ml veg stock
- small bunch fresh mint
- small bunch fresh flat leaf parsley
- extra virgin olive oil
- ground black pepper to taste
- pinch salt
How to make vegetarian vignole
- Place the artichokes in a pan of cold slightly salted water and bring to the boil.
- Boil for about 10 minutes until the artichokes are tender - check with a knife
- Drain and allow to cool
- While the artichokes are cooling, fill a pan with boiling water and blanch the broad beans for about a minute.
- Remove from the pan with a slotted spoon then blanch the leeks for 3-5 minutes
- Remove the leeks and add the spinach until wilted.
- Save this water to make up your veg stock
- In a large pan, add a good splash of olive oil. Finely chop the onion and fry gently until golden brown
- Add the peas and 300ml of stock water (add a half veg stock cube to make up the stock) and bring to the boil, then simmer.
- Strip the outer leaves from the artichokes, remove the choke with a spoon, then chop into quaters and add to the pan
- Strip the outer leaves from the leeks, roughly chop and add to the pan
- Add the beans and the spinach
- Simmer for 10 minutes until the veg are cooked through.
- Add the mint and parsley roughly chopped and pepper to taste
Serve hot with bruchetta bread for a fantastic vegetarian meal for 3-4 people