Vignarola
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup extra virgin olive oil
- ½cup dry white wine
- 1 to 2tablespoons Chenin Blanc or Sauvignon Blanc (optional)
- ½cup finely chopped onion
- 4baby artichokes, outer green leaves discarded and stems trimmed, cut lengthwise into quarters or sixths
- 7large asparagus, peeled, ends trimmed, cut diagonally into ½-inch slices
- ¼cup fresh or frozen English peas
- 3scallions, trimmed and discarded, cut diagonally into ½-inch slices
- Salt and freshly ground black pepper
- Large, thin shavings of pecorino romano, for garnish.
Nutritional analysis per serving (2 servings)
731 calories; 55 grams fat; 8 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 6 grams polyunsaturated fat; 45 grams carbohydrates; 20 grams dietary fiber; 8 grams sugars; 13 grams protein; 1336 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, combine olive oil and ½ cup white wine. Place over medium-low heat and bring to a simmer. Add onion and artichokes, and simmer gently for 5 minutes. Add asparagus, and simmer for 3 to 4 minutes.
- Step 2
Add fresh or frozen peas, and simmer for 2 more minutes. Add scallions, and simmer for 1 more minute. Season with salt and pepper to taste. The sauce should be the consistency of heavy cream; if necessary, add 1 or 2 tablespoons of wine and cook for 2 minutes more.
- Step 3
Divide the vegetables and the oil and wine sauce among two serving bowls. Garnish with shavings of Pecorino Romano and a twist of black pepper.
Private Notes
Comments
i made this and served it over pasta and it was quite good. not sure how it would play on its own. a little flat