Roman-style spring vegetable stew (La vignarola) from Smitten Kitchen by Sara Dickerman and Deb Perelman

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Notes about this recipe

  • mlweig on May 28, 2026

    Great recipe! Added green olives, preserved lemon, and lemon zest to the simmering pot (pulled the zest out at the end). I also replaced half the onion with garlic chives, because that’s those were allium options I had. Topped it off with Parmesan and served over pasta. Yum!

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