Roman Holiday

Elizabeth Minchilli is an author living in Rome. Her latests book is Italian Rustic.

Vignarola

3 scallions (only white part)

1 1/2 cups shelled peas

2 cups shelled fave

6 artichokes

2 cups finely chopped romaine lettuce

4 Tablespoons olive oil

Salt & pepper

Heat oil and gently soften onions, without letting them brown. Add artichokes, which have been cleaned and sliced (sorry, no ‘how to’ here.) Stir a bit, then add fave. Stir. Add salt and pepper, and about 3 cups of water. Cover and simmer for about 40 minutes, adding water if necessary (you want it to be somewhere between soup and stew). Add peas and lettuce and cook for another 8-10 minutes. Taste and correct for salt.

Depending on how I’m feeling I sometimes add chopped guanciale or pancetta at the beginning, with the onions. Another option is to add mint, parseley or mentuccia at the very end. If I’m feeling particularly daring, I add some grated lemon zest at the very end.

Music Break: I Ain't Lyin' by Travis Wammack