Vignole

Prep Time:

Cook time:

Serves: 6

Description
This dish is a great way to incorporate all the fresh vegetables of spring from wild asparagus to roman artichokes & sweet fava. The dish originated in Rome, they called it vignarola or vignole but it can be found here as well in Le Marche. It's a versatile dish that you can make as a primo or pasta dish or as a stew/soup by adding more vegetable stock (and a good hunk of crusty bread).

(For the vegetarians out there, sadly, just omit the prosciutto)

We ask just one thing of you -Please, please use fresh pasta in this dish - it will make it much softer & worth the effort or cost - you will taste the difference. We use spaghetti alla chitarra or tagliatelle (local pastas), but if you can't find those types just try regular spaghetti, linguine or fettuccine.

Ingredients
==12-16 oz. of fresh pasta 4-5 small artichokes sea salt & pepper 1 leek, outer leaves removed, cut into 3-inch lengths, washed 1/2 lb. chard (or other nice leafy greens) extra virgin olive oil 1 small white onion, chopped 3/4 cup of vegetable stock (add another 3/4 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) one bunch of asparagus 4 thick slices of prosciutto small bunch fresh mint & parsley==

Directions
Put artichokes into a pot of cold, salted water & bring to a boil. Boil for about 10 minutes or until tender (you can check by inserting a knife into the heart) and drain. (Tip: Jason puts a plate on top of the boiling water of artichokes so they don't pop out & stay under water!) Allow to cool, then peel off the outer leaves until you find the pale tender ones, remove the choke (fuzzy white parts) using a spoon. Cut the hearts into quarters.

Fill the pot with new water, add salt & bring to a boil. Blanch the fava beans for a minute, remove from water with a slotted spoon. Blanch the leeks for 3 -4 minutes, until tender, and the chard until just wilted.

Heat a large saucepan, big enough to hold all the ingredients, and add a good splash of oil. Cook the onion, low & slow for about 10 minutes until soft. Cut the tough parts of the asparagus off the bottom & discard, cut into quarter inch pieces. Saute for 2-3 minutes with onion.

Then add vegetable stock (the water used to blanch the fava, leeks & chard) and the peas, bring to a boil. Cut the prosciutto into bits & add in - simmer for about 10 minutes, until the peas are cooked and soft and the prosciutto has flavored it all nicely.

Chop leeks into strips, run a knife through the chard & stir into the pan. Add the artichoke hearts & fava beans and let simmer for a few minutes.

Finish with salt & pepper to taste a small bunch of chopped fresh mint & parsley. Add a few glugs of olive oil.

Toss with pasta & drizzle with a bit more olive oil for the bright flavors & colors of spring! Sprinkle with fresh grated parmesan or grana padano.

Note: You may need a few spoonfuls of pasta water if the dish looks too dry.