Legume vignarola
- Cook time:
- 50 min
- Total time:
- 50 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 35 g -
lentils 60 g -
flat green beans 200 g in diamonds -
fine salt 3 Liffo spoons -
spring onions 100 g in rounds -
thawed peas 150 g -
thawed broad beans 150 g
Vignarola is the Roman spring in a pot: broad beans, peas and artichokes, all together because that is the only moment of the year when all three are around. It is a dish you can make for a few weeks and then it is gone, which is why in Rome people speak of it as a season rather than a recipe. 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.
Container 2
In the second container put 60 g of lentils.
Container 3
In the third container put 200 g of flat green beans, in diamonds and 3 Liffo spoons of fine salt.
Container 4
In the fourth container put 100 g of spring onions, in rounds.
Container 5
In the fifth container put 150 g of thawed peas and 150 g of thawed broad beans.
Container 6
In the sixth container put 15 g of extra virgin olive oil.
- Select when the recipe should be ready
Liffo needs 50 minutes of cooking for this dish.
Tips
Use dry lentils without soaking, ideally black ones. Instead of runner beans use green beans or snow peas.
Plating
Excellent as a summer side dish paired with slices of bread or white rice, or as a dressing for whole grains. For a savory note, season with crumbled feta and julienned sun-dried tomatoes or confit cherry tomatoes.
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.
Discover Liffo