Lucca-style Veal and Vegetable Soup

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MASTERY Level
45 min
686 Views
 
MASTERY Level
0 People
45 min
INGREDIENTS for 0 people
  • 4 spring onions
  • 4 artichokes
  • 4 tablespoons asparagus
  • 4 tablespoons peas
  • 4 tablespoons broad beans
  • 3 ½ oz Minced veal meat
  • 1 ¾ oz pancetta (italian bacon)
  • extra virgin olive oil
  • rustic bread
  • salt
Preparation

In a casserole, brown the finely cut onion in the oil with the chopped pancetta. When the onion is golden, add the veal and then the fresh broad beans, peas, artichokes – cleaned and cut into wedges and finally the lightly blanched asparagus tips. Leave to gain flavor, then add 5 cups of stock and bring slowly to the boil until all the vegetables are cooked. Serve the “Garmugia” with diced croutons.

First courses
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