Giorgio Locatelli’s recipe for vignarola – braised spring vegetables

What makes this dish special is cooking the vegetables one after the other. Vary the ingredients as the seasons change

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Simple springtime vegetable dishes like this have always figured highly in our family. When we were on holiday in Sicily, I used to make a little stew with the long, bendy, green zucca trombetta, which is a kind of cross between a courgette and a pumpkin. I would sauté it with onions and garlic, add some spinach and peas, cover it with white wine and simmer it for 20 minutes or so.

Vignarola is simply a celebration of that moment in spring when you have an abundance of beautiful artichokes, and the first of the broad beans and peas.