Recipe | Vignarola (Spring Vegetable Braise)

I am so excited to feature this spring recipe provided by NY-based chef and culinary producer, Jillian Canaj. She is always cooking delicious seasonal food, scouring the farmers markets, and we are often comparing what is in season on the East Coast versus the West Coast. Follow Jillian’s beautiful instagram here.

Vignarola is a Roman dish that is a celebration of spring vegetables : artichokes, fava beans, and English peas. Lots of fresh herbs and lemon make it bright and fresh!

When I was looking into the history of this dish, I learned the word ‘vignarolo’ in Roman dialect means vegetable seller. It is said to have been derived from an old practice of planting vegetables (such as fava beans and peas) in rows in the winemaker’s vineyards.

This can be served as a vegetable side dish along with a roast of some kind or on its own with some crusty bread and a glass of wine.

Recipe by Jillian Canaj

Photography and Food Styling by Caitlin Chapman