RCI-ND.001.0256.001

Vignole

Name: Vignole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 unit – 16 oz of fresh pasta; 4 unit – 5 small artichokes; 1 unit sea salt and pepper; 1 unit leek (outer leaves removed, cut into 3-inch lengths, washed); ½ lb chard (or other nice leafy greens); 1 unit extra virgin olive oil; 1 small white onion (chopped); ¾ cup of vegetable stock (add another ¾ cup if you are making into a stew) - use the water you will using to blanch the veggies in.; 12 oz fresh shelled peas; 12 oz of fresh shelled fava (or half a grocery bag full of the beans); 1 unit one bunch of asparagus; 4 unit thick slices of prosciutto; 1 small bunch fresh mint and parsley

Spring Vegetables with Fresh Pasta This dish is a great way to incorporate all the fresh vegetables

Prep15 min

Cook30 min

Total45 min

Servings6

Difficultyadvanced

Ingredients

– 16 oz of fresh pasta
12 unit
– 5 small artichokes
4 unit
sea salt and pepper
1 unit
leek
outer leaves removed, cut into 3-inch lengths, washed
1 unit
chard (or other nice leafy greens)
½ lb
extra virgin olive oil
1 unit
white onion
chopped
1 small
of vegetable stock (add another ¾ cup if you are making into a stew) - use the water you will using to blanch the veggies in.
¾ cup
fresh shelled peas
12 oz
of fresh shelled fava (or half a grocery bag full of the beans)
12 oz
one bunch of asparagus
1 unit
thick slices of prosciutto
4 unit
bunch fresh mint and parsley
1 small

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Vignole

Ingredients

Method

What Makes This Variant Distinct