Recipes from Lucca: Garmugia

by Samuele Sodini

Garmugia ReceiptYes, we know June may be a little late for soup, but the lucchese specialty garmugia tastes good at any time of year. And with wonderful fresh peas and asparagus in the shops…
It’s a dish that has very ancient origins, probably dating back to the 1600s. In its original and completeversion, i.e.containing meat,
it was a dish highly appreciated by the nobility of Lucca, andt hought ideal for recovering from the diseases of winter. The peasants would of course get it only in its vegetarian form! Today you can prepare it either way.

Here are the ingredients for 4 people:
4 fresh onions 4 artichokes 4 tablespoons fresh peas 4 tablespoons fresh pods 4 tablespoons of asparagus 120 grams veal mince 70 grams bacon or ham 1.2 litres beef stock 3 slices of Tuscan bread Oliveoil(extravergine fromLucca,ofcourse) Salt
Preparation:
Brown the finely chopped onion with the olive oil and finely chopped bacon in a saucepan. When the onion is browned, add the veal andthenthefreshbeans,peas,artichokes,cleanedandcutintopieces,andthen thelightlycookedasparagustips.
After 5 minutes, add the stock and slowly bring to the boil until the vegetables are cooked (probably an hour and a half on the lowest possible heat). Serve the garmugia with toasted bread cut into cubes (croutons).

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