Vignarola (Roman-Style Spring Vegetable Stew) Recipe

Step 1

For the vignarola:

Step 2

Preheat the oven to 350 F.

Step 3

In a medium saucepan over medium heat, add the pancetta with 1 cup water. Slowly cook until the water has evaporated, the fat has been rendered and the pancetta is crispy. Add the artichokes to the pot remaining 2 cups of water and slowly simmer until the artichokes are cooked through and pierce easily with a knife. Then add the asparagus, peas, sugar snap peas, gem lettuce and green onion. Cook on medium heat until the lettuce is wilted. Season with lemon juice, salt and extra-virgin olive oil, and plate.

Step 4

For the bread and burrata:

Step 5

Meanwhile, toast the ciabatta bread, rub with a garlic clove and douse with olive oil. Serve with a really nice burrata and the vignarola.