Vignole is the perfect way to incorporate all the fresh vegetables of spring, from wild asparagus to roman artichokes to sweet fava beans and peas. Vignole originated in Rome and is a versatile dish that can be a stew or served over pasta. At WS, we didn’t want to choose, so we added homemade garganelli (a rich egg pasta reminiscent of penne) to the stew itself.
Artichokes, Asparagus, Butter, Extra Virgin olive oil, Fava Bean, Leek, Peas, Vegetable Parm Broth (Bay Leaves, Butter, Carrots, Celery, Onions, Parmesan Rinds, Parsley, Porcini Mushrooms, Thyme)
- Gently simmer, until hot.
- Garnish with Pecorino Romano.
- Drizzle with extra-virgin olive oil if desired.