For our Italian Lunch Box series – on traditional foods – we propose a posh version of a typical Lazio (region) spring veggies mix: the Vignarola’s Tartlets.

Here we are, it’s Spring Time! The season is bringing all those wonderful fresh and remineralising vegetables, that make us feel good, and help us prep some gorgeous dishes!

One of our favorites is the Vignarola (vi-ñia-rò-la), made accross Lazio region (a beautifull area located right in the middle of Italy). Usually served as side dish, it consists of a mélange of braised vegetables (verdure stufate).

It seems that the name derives from vignaroli (the winegrowers) and the fact that the ingredients were found within the vineyard, along the grape rows.

Welcome to our plant-based recipes collection, in collaboration with OttimoBlog.com | Here happily edited and translated by Orsola 🤓

Recipe for the Vignarola in Tartlets

It’s a very satisfying dish made of greens and the Mediterranean aromas, that we propose served in a tartlet (looking like a basket), made of a wine dough called pasta matta (crazy dough).

One important recommendation: Please, prepare the stew with the freshest seasonal bounty… Thanks a lot!

[servings: 3 to 4 | total time: 1 hour 45 minutes | difficulty: medium-easy]
| Please note that the info and directions provided for the recipe are indicative: the end result may vary from person to person |

Ingredients

for the dough “pasta matta” (5-6 baskets)

• 125 g spelt flour
• 30 g white wine
• 40 g water
• 1 tablespoon of oil (*)
• a pinch of salt

for Vignarola

• 500 g fresh peas
• 500 g fresh broad beans
• 500 g artichokes (the freshest ones)
• 250 g fresh spring onions
• 1 bunch Romaine lettuce
• 40 g oil (*)
• 1 sprig of spearmint (mentuccia romana)
• salt to taste
• pepper as needed

About the oil (*) – Unless otherwise specified, we may use
organic and cold-pressed evo oil or sunflower seed oil, (the high-oleic
type for frying).

Directions

1. Place the flours, salt and oil in a medium size bowl. Mix until the oil has been absorbed, then add the wine and finally the water.
2. Work the dough until you obtain a soft and elastic mass: firm but not excessively hard!
3. Leave the dough to rest, possibly in a glass container, or in cling film, for 30 minutes on the counter (no refrigerator).
4. It’s time to roll out the dough in sheets as thin as possible, and make the baskets.
5. Use a muffin pan to shape them. Overlay two sheets of pasta (10 cm/side, as a wonton square), and bake them for 10-15 minutes, at 180°C – static oven.

Time to make Vignarola

6. Shell broad beans and peas, set aside.
7. Trim the greenest part of the spring onions (use it later for the broth), chop the rest into small pieces.
8. Clean and trim the artichokes (**). Then cut it into segments, and place them in a bowl with water and lemon, to prevent them from blackening. Set the stems aside.
   (**) Here’s a great article on how to clean, trim, and prepare artichokes.
9. Wash the lettuce thoroughly, and cut it into strips.
10. Make a broth with all the vegetable scraps, salting it lightly. When ready, remove the vegetables and leave the broth on a low heat to keep it warm.
11. In a large pan, heat the oil, add the spring onions, and let it brown. Then add the artichokes, turn the mix, and let the heat color it on all sides.
12. Pour a ladle of broth, cover and leave to simmer gently – over medium heat – for about 5 minutes.
13. At this point, add the broad beans and peas, mix and pour another ladle of broth. Leave to cook for 10 minutes, adding more hot broth if necessary.
14. Once the vegetables are cooked (al dente), add the lettuce and a few mint leaves. Fold in gently, and season with salt and pepper to taste.
15. Keep cooking until all the vegetables are evenly done. Remove from heat and set aside.
16. Start filling the baskets and, for a tastier touch, sprinkle a bit of plant-based grated cheese, and a twist of black pepper. Best served warm or room temperature… “You wouldn’t know until you try.” 😉

Variation:

• Try our plant-based grated cheese Ottimo!Grattugiato… it’s so deliciously easy!
• You can also add to artichokes some asparagus – start with the stems (need longer to cook), and the tips only at the end.
• It’s also great on a bruschetta, or as a stuffing for a rustic-savory cake… and Buon Appetibilis!

Qui trovate la ricetta in italiano per i Cestini di Vignarola

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Ode to Stuffed Pasta: the Sardinian Culurgiones

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Italian Lunch Box: Fave and Cicoria Creamy Soup

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Simona Scarone

Cucina, corsi, oli essenziali.
Insegno a cucinare in modo sano, testo e invento ricette “plant based” anche in video.
Scrivo racconti di cucina e non solo.

Cuisine, cooking lessons, essential oils.
I teach healthy cooking, test and create “plant based” recipes, also on video.
I write about food, and other stories.