Vignarola

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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  small leek
• 1  garlic clove
• 8  baby carrots
• 1⁄2 cup white wine
• 3  tablespoons olive oil
• 200  g  shelled broad beans
• 200  g  shelled peas
• 200  g green beans
•  salt
•  pepper

Directions

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. 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.