In springtime, la vignarola is a veritable cult food when, for a few magic weeks, young, tender fava beans, sweet shelling peas and locally grown globe artichokes are available simultaneously in the markets. Many Romans insist that the ingredients be cooked together, while others maintain the vegetables must keep their separate identities until near the end, as in this version. Some feel that favas without guanciale is sacrilege; others tout the vegetarian version. Yet all agree that la vignarola fits in nearly anywhere in the meal, as a primo, a light main course or a contorno.
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