Craving the perfect summer meal? TODAYFood has a fun pasta dish 🍝
This is actually a classic dish from Roma, especially popular in mid- to late spring. Most of the recipes we create are associated with an important memory and pay homage to aand this one is no exception. I first had a rendition of this while at a restaurant in Roma called Ristorante Il Giardino. We also do a similar version in Emilia-Romagna without the gem lettuces. It's so delicious and so great for spring.
You can remove the pancetta and burrata here to make it vegan, but there's nothing like a really beautiful salumi to round out the vignarola.In a medium saucepan over medium heat, add the pancetta with 1 cup water. Slowly cook until the water has evaporated, the fat has been rendered and the pancetta is crispy. Add the artichokes to the pot remaining 2 cups of water and slowly simmer until the artichokes are cooked through and pierce easily with a knife.