Just as Puccini's music captures the soul of Italy, Garmugia encapsulates the essence of Tuscan cuisine. This dish perfectly reflects the region's tradition, showcasing the simplicity and elegance that define Tuscan cuisine. Its vibrant mix of fresh vegetables, tender beans and herbs creates a dish that is both comforting and refreshing-a true ode to the Italian countryside.
Whether you are hosting a gathering for the Puccini Festival or simply looking to bring a taste of Tuscany to your table, this Garmugia recipe is sure to delight and inspire.
Enjoy your meal and happy culinary journey through the flavors of Tuscany!
Ingredients:
130 g shelled fava beans (gross weight 650 g)
130 g shelled peas (gross weight 550 g)
200 g asparagus (gross weight about 450 g)
3 artichokes
1 lemon (juice)
3 fresh spring onions
1 carrot
150 g bacon, cut into slices about 1/2 cm thick
200 g minced veal
Salt
Extra virgin olive oil
Pepper
Preparation:
Prepare the Vegetables:
Shell the fava beans, keeping some of the skins aside.
Shell the peas and keep the outer pods.
Wash the asparagus, remove the tough ends and set aside.
Clean the artichokes by removing the outer leaves and keeping some aside, then pour lemon juice over the artichokes to prevent them from blackening.
Clean the spring onions and keep the green bangs.
Peel the carrot.
Make the broth:
Put a pot with 1.3 liters of water on the stove, add salt when it boils, and submerge the vegetable scraps (fava bean skins, pea pods, asparagus stalks, artichoke leaves, and the green part of spring onions). Also add the peeled carrot.
Cook the broth over medium heat for about 45 minutes, covering halfway through. At the end of cooking, adjust the salt and strain the broth, keeping it warm.
Make the Soup:
Thinly slice the spring onions and sauté them in a saucepan with a few tablespoons of extra-virgin olive oil until translucent.
Add the bacon cut into strips and brown it.
Add the shredded veal and brown it too.
Add the Vegetables:
Slice the artichokes and add them to the saucepan, also pouring in a ladleful of broth.
After about 5 minutes, add the fava beans and another ladleful of broth.
After another 5 minutes, add the peas.
Finally, add the chopped asparagus, cover the pot and cook over low heat for about 10 minutes, adding a little broth at a time if needed. The soup should remain quite thick and the vegetables should not be too soft.
Season and Serve:
At the end of cooking, adjust the salt and pepper and let the soup rest for about ten minutes.
Serve the Garmugia hot, accompanied by croutons of toasted bread, and let each spoonful transport you to the heart of Tuscany, where every flavor sings with the passion of Puccini's operas.
Enjoy your Appetite!
