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    You are in: Home / Recipes / Vignarola Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Is This Really Necessary's Note:

    A classical Roman spring vegetable dish. Supremely simple. It goes with almost anything that doesn't totally overpower it, but personally I love to eat it with just some crusty bread. You can use almost any spring vegetable instead of the ones mentioned here. The quality of the olive oil is very important. Use as little pepper and salt as possible; the idea is that the taste of the vegetables are expressed as purely as possible. Adapted from a recipe by Matthew Evans.

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    1. 1
      Peel and dice the leek whites (the green parts will not be used). Chop the garlic finely. Peel the carrots; cut into peaces if large.
    2. 2
      Simmer the wine, leek, garlic, and half a cup of water for circa 6 minutes Add the other ingredients and simmer for another 4 mins or so, or until the veggies are just cooked but still slightly crunchy. Add salt and pepper to taste. Serve in bowls with the broth.

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    Nutritional Facts for Vignarola

    Serving Size: 1 (232 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 228.6
    Calories from Fat 95
    Total Fat 10.6 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 254.1 mg
    Total Carbohydrate 23.1 g
    Dietary Fiber 7.0 g
    Sugars 5.7 g
    Protein 6.9 g

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