La Garmugia A meat and vegetable
soup with pulses from the town of Lucca
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- A)
- 2 bunches of beet or chard with thick stalks
- 1 small Chinese cabbage
- 1 bunch of black cabbage
- a clump of chicory
- a small root of daikon
- B)
- 2 fresh sausages
- 150 grams lean minced beef
- C)
- 2 medium onions
- 1 leek
- 5 cloves garlic
- a small piece of rosemary
- 4 sage leaves
- 1 meat stock cube
- 1 Porcini mushroom stock cube
- a pinch of dried basil
- a pinch of dried oregano
- D)
- 4 artichokes cut into slices
- 1 pack of frozen peas
- 1 pack of frozen asparagus points cut into pieces
- 1 can of fresh broad beans
- E)
- 8 slices of toasted bread
- 50 grams of parmesan cheese grated and mixed with a pinch of black
milled pepper and a pinch of fin erbe
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Take
the vegetables in A) and divide the stalk from the leaves and cut them separately
into pieces. Cut the daikon also in pieces., Put the vegetable stalks and
the pieces of daikon in a pan with 1.5 litres of salted water and cook for
15 minutes, drain, and place to one side, keeping the vegetable stock. In
the mixer put all the items in C) with ½ litre of very hot vegetable
stock, blend well. In a fry-pan lightly fry the peeled and crumbled sausages
over a high heat for 2 minutes ; then add the minced beef, mix well with
a wooden spoon and cook for a further 3-4 minutes over a high heat. Add
the blended ingredients of C), bring back to the boil, mix well, lower the
heat and cook for 15 minutes stirring often. At the end of this time add
the vegetable stalks and the vegetables in D), cook over a low heat for
10minutes. After 10minutes add the remaining vegetable stock, cook for 5
minutes, finish by adding the pieces of leaves cut at the beginning and
cook for a further 15 minutes. Prepare the dishes by putting 2 slices of
bread heavily covered with the peppered parmesan in each, pour over the
vegetable stock and allow the toasted bread to absorb it, then quickly cover
with al the cooked meat and vegetable mix : serve at once. |
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