Spring vegetable stew (Vignole) from Jamie's Italy (page 251) by Jamie Oliver

  • spinach
  • fava beans
  • leeks
  • mint
  • parsley
  • peas
  • prosciutto
  • artichokes
  • chicken stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chard for spinach.

  • Delys77 on May 29, 2012

    Pg 251 Unfortunately I can't score this dish very high because it didn't really work out for me. I actually find this is something that is quite common with Jamie's recipes. I think his rough and tumble approach doesn't always translate well. He often says things like tear up your leeks, and add a glug of oil, but for me this isn't helpful. I buy a cookbook to take advantage of the author's expertise, I don't always feel like embarking on a slap dash project of guessing how much a glug is and how big these torn up leeks might be. The challenge of course is that I find Jamie has great ideas so I do often try his recipes, but I find I need to make good notes for myself so I can improve upon any secondary renditions of the recipe. In this case I would say, add a parm rind to flavour, use pre prepared artichokes as the cook time is too short for them, add a touch of garlic, and decrease the mint to just a tablespoon or so. The prosciutto makes an excellent addition though.

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