Spring Vegetable Stew

60 min
0 People
60 min
INGREDIENTS for 0 people
  • ⅝ lb peas
  • ⅝ lb broad beans
  • 6 artichokes
  • 1 ¾ oz pancetta (italian bacon) , or cooked ham
  • 1 cup extra virgin olive oil
  • white wine
  • parsley
  • basil
  • salt and pepper

In a fairly wide-mouthed casseruole, stew a small onion finely chopped with 2 spoonfuls of water, add the pancetta and prosciutto and, after some minutes, the peas, the broad beans and the artichokes trimmed of their larger leaves. Pour the wine over everything, and cook over high heat for some minutes to allow it to evaporate. Add half of the oil and the parsley finely chopped, cover, and cook over a low heat stirring from time to time for about 20 minutes. When cooked, add the salt and pepper and if necessary, a little more oil and the chopped basil. Serve hot on its own or as a side dish to accompany pasta.

Side dishes
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