Vignarola, aka Roman spring vegetable fricassee from Listen To Your Vegetables: Italian-Inspired Recipes for Every Season (page 33) by Sarah Grueneberg and Kate Heddings

  • pecorino Romano cheese
  • lemons
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute yellow onions for red onions; frozen peas for peas; frozen lima beans, fava beans, frozen fava beans, edamame beans, or frozen edamame beans for lima beans; and spinach or green leaf lettuce for stinging nettles. Can use the book's "Light artichoke 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 yellow onions for red onions; frozen peas for peas; frozen lima beans, fava beans, frozen fava beans, edamame beans, or frozen edamame beans for lima beans; and spinach or green leaf lettuce for stinging nettles. Can use the book's "Light artichoke stock".

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