Tag Archives: vegetarian

Bucatini with Vignarola and Burrata


The decadence and totally over-the-top nature of this pasta are what makes it so very good. I don’t say this lightheartedly: usually, Italian recipes are very much about the ‘less is more’ approach, and this is what I love about them the most. Yet, sometimes, piling it all up high is just the right thing to do. In the case of this recipe, for example, it works.


The base is a Roman-inspired spring concoction called vignarola. This is a dish made of fresh peas, broad beans, artichokes, sometimes lettuce, sometimes fresh herbs, others bits of guanciale for extra flavour – all braised in oil and white wine until tender and utterly flavoursome. Vignarola is often served on bread, which has the double purpose of carrier and sponge for absorbing the delightful juices left at the end. You can sometimes find vignarola served alongside some fresh ricotta, but mostly, it can hold the stage on its own.

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Panzanella

What do you do with day-old bread? Do you throw it away (I hope not), or perhaps freeze it? Maybe pulse it into breadcrumbs, or fry into fluffy French toast? Do you make croutons for soups and salads? I do all these things, but perhaps my favourite way to use stale bread is in Tuscan bread salad, or panzanella.

I suspect that each Italian household has a favourite way of making this salad. Rather than a recipe, then, the process of making panzanella follows a few simple rules. The most important thing for the success of panzanella is, first of all, the type of bread. The best for the scope would be unsalted Tuscan bread, as it holds its shape wonderfully after soaking, becoming wet but not soggy; though any good sourdough would do just fine.

To soak the bread, good wine vinegar and extra virgin olive oil are required – the oil for flavour and the vinegar to add a pleasant acidic note to the salad. Finally, the vegetables. In origin, before the advent of tomatoes, these only counted sliced onion, cucumber, torn basil, and other herbs such as wild rocket and purslane (as reported by Emiko). Tomatoes made their way into this salad in recent times only, though quickly gaining the role of key ingredient.

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