Vignarola with guanciale (with frozen vegetables)
- Prep time:
- 20 min
- Cook time:
- 33 min
- Total time:
- 53 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 20 g -
guanciale cured pork cheek 50 g in strips -
thawed artichokes 400 g sliced -
fine salt 2 Liffo spoon -
thawed peas 180 g whole -
thawed broad beans 150 g whole -
black pepper 2 pinches ground -
white parts of spring onions 60 g in rounds
Vignarola is Roman and belongs to spring: artichokes, broad beans and peas, the three things the countryside around Rome gives all at once for a few weeks. With frozen vegetables it can be made year-round, and the timings shorten because they are already blanched. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 20 g of extra virgin olive oil and 50 g of guanciale cured pork cheek, in strips.
Container 2
In the second container put 200 g of thawed artichokes, sliced and 1 Liffo spoon of fine salt.
Container 3
In the third container put 200 g of thawed artichokes, sliced.
Container 4
In the fourth container put 180 g of thawed peas, whole, 150 g of thawed broad beans, whole, 2 pinches of black pepper, ground and 1 Liffo spoon of fine salt.
Container 5
In the fifth container put 60 g of white parts of spring onions, in rounds.
- Select when the recipe should be ready
Liffo needs 33 minutes of cooking for this dish.
Tips
For a plant-based version, replace the pork cheek with an equivalent plant-based product, alternatively slightly increase the amount of extra virgin olive oil in the first container.
Plating
Season with fresh mint leaves and grated lemon zest.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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