Spring is coming, do you feel like eating something green but at the same time protein-rich and revitalizing? Well, in Lucca they would recommend you to dig into Garmugia. As you’ll see from the recipe below, it’s practically an explosion of spring vegetables with ground veal, strictly to be served with bread (Tuscan bread if you can…).
Garmugia: Tuscany’s Spring Soup
Equipment
- Knife
- Skillet
- Large pot
Ingredients
- 2 1/3 cups shelled fava beans
- 1 3/4 cups shelled peas
- 3 1/2 cups asparagus chopped
- 1/2 pound ground veal or substitute with ground beef
- 3.5 ounces pancetta cubed
- 3 artichokes hearts chopped
- 3 scallions chopped
- 6 1/3 cups water
- 1 carrot
- Black pepper to taste
- Salt to taste
- Olive oil as needed
- 8 slices of toasted bread
Instructions
- Prep Onions: Start by trimming the ends off the scallions and removing the outer layers.3 scallions
- Shell Peas and Beans: Next, take out the peas and fava beans from their pods and keep them together in a bowl.2 1/3 cups shelled fava beans, 1 3/4 cups shelled peas
- Prep Artichokes and Asparagus: Clean the artichokes until you get to the hearts and cut them into wedges. Trim the asparagus by removing the tough bottom part of the stems.3 artichokes, 3 1/2 cups asparagus
- Make Veggie Broth: In a high-sided pot, add about 6 1/3 cups of water, then toss in the carrot, asparagus stems, outer shells of the peas and beans, and the scraps from the artichokes and scallions. Season with salt, bring it to a boil, and let it simmer on low heat for about 30 minutes.6 1/3 cups water, 1 carrot, Salt
- Sauté Scallions: In a separate pan, gently cook the chopped scallions in a bit of olive oil until golden, then add the pancetta cubes and ground veal. Cook on high heat until well browned.3.5 ounces pancetta, Olive oil, 1/2 pound ground veal
- Add Artichokes: Mix in the artichoke hearts with the meat and pancetta, let them stew together, then pour in 3-4 ladles of the veggie broth and bring to a boil.
- Include Legumes: Stir in the shelled peas and beans, season with salt and pepper, and cook for about 15 minutes, adding more boiling broth as needed.Black pepper
- Finish with Asparagus: Finally, add the asparagus tips and cook for another 5 minutes on low heat.
- Serve: Once done, ladle the Garmugia into bowls, drizzle with a bit of raw olive oil, and serve with slices of toasted bread on the side.8 slices of toasted bread
Notes
- Ground Beef Substitute: Ground beef is an acceptable substitute for ground veal in the Garmugia soup recipe. This allows for flexibility based on availability or preference.
- Using Frozen Legumes: It’s perfectly fine to use frozen peas and fava beans instead of fresh. This can save on prep time and make the recipe more accessible year-round.
- Storage and Reheating: Garmugia soup can be stored in the refrigerator for up to 2 days. Reheat on the stove over low to medium heat, adding water or broth as necessary to adjust consistency.
Garmugia: A Springtime Symphony in Lucchesia’s Culinary Repertoire
This Garmugia recipe encapsulates not just the flavors of spring in Lucchesia but also a slice of Italian history that’s as rich and layered as the soup itself. Dating back to the 1600s and later revived by Marchesa Maria Luisa Incontri Lotteringhi della Stufa, it stands as a testament to Italian culinary tradition and the importance of seasonal eating.
The combination of fresh spring vegetables with hearty ground meat, gently simmered in chicken broth, makes it a unique blend of freshness and depth. This dish is a perfect introduction to the vibrant and seasonal nature of Italian cuisine, reflecting the country’s emphasis on fresh, local ingredients.
For those eager to explore more about Lucca’s culinary treasures, I invite you to visit the link, where you can dive into the city’s food specialties.
