Spring Vegetable Stew
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This vibrant stew uses fresh spring vegetables, and celebrates them.
A cookbook recipe exclusively for All-Access members from Tasting Italy
A cookbook recipe exclusively for All-Access members from Tasting Italy
WHY THIS RECIPE WORKS
Spring vegetables abound in the inland portion of Abruzzo, and vignole is a vibrant (and speedy) braise that celebrates them. The fresh favas are traditionally eaten skin on, but their fibrous skins tend to be tough and unpleasant, so we te...
