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For the vignarola:
Preheat the oven to 350 F.
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. Then add the asparagus, peas, sugar snap peas, gem lettuce and green onion. Cook on medium heat until the lettuce is wilted. Season with lemon juice, salt and extra-virgin olive oil, and plate.
For the bread and burrata:
Meanwhile, toast the ciabatta bread, rub with a garlic clove and douse with olive oil. Serve with a really nice burrata and the vignarola.