A vignarola, for those who may not know, is a vegetable stew that is all about Spring, late spring. The word ‘vigna’ means vineyard and signals the bounty that the countryside can bring to the table during that time of year. I wrote an in-depth post about it some time ago, when it was seasonally appropriate. It is mostaly about ripe artichokes, fresh broad beans and peas etc. (https://frascaticookingthatsamore.wordpress.com/2016/04/14/vignarola-the-pilgrimage-of-posh/).
Last night, as I composed a dish with some ingredients that happened to be sitting in the fridge, I became ‘high’ on my own steam … the delight of ending up with a recipe that was too good not to repeat! The creativity of it all was an incredible boon. And so I felt just like Little Jack Horner and said “What a good girl am I” for having come up with the idea. The idea of an…
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