The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Roman spring vegetable stew (Vignarola)


3 new onions
2 tbs. extra virgin olive oil
1 Roman lettuce
4 artichokes (without the hard leaves)
300 g peeled broad beans
300 g peeled peas
Salt and pepper

Finely cut, after having cleaned them, the lettuce and artichokes and add them to the pan where you have previously browned the chopped onions. Add the salt and pepper and mix.
Cover the pan with a lid and cook on a low flame; if necessary add some water. Serve tepid.