Garmugia with Fresh Spring Vegetables

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 100g (3.5oz) pancetta, diced 100g (3.5oz) pancetta, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 200g (7oz) asparagus, trimmed and cut into 1-inch pieces 200g (7oz) asparagus, trimmed and cut into 1-inch pieces
• 200g (7oz) fresh peas 200g (7oz) fresh peas
• 200g (7oz) fava beans, shelled 200g (7oz) fava beans, shelled
• 2 artichoke hearts, thinly sliced 2 artichoke hearts, thinly sliced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons (30ml) tomato paste 2 tablespoons (30ml) tomato paste
• 1 bay leaf 1 bay leaf
• 1 sprig of thyme 1 sprig of thyme
• 1/4 cup (60ml) chopped fresh parsley 1/4 cup (60ml) chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese for serving Grated Parmesan cheese for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the pancetta and cook until crispy.
2. 2.
   Add the onion, garlic, carrot, and celery to the pot. Sauté until the vegetables are softened.
3. 3.
   Add the asparagus, peas, fava beans, and artichoke hearts to the pot. Stir well to combine.
4. 4.
   Pour in the vegetable broth and add the tomato paste, bay leaf, and thyme. Season with salt and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20 minutes, or until the vegetables are tender.
6. 6.
   Remove the bay leaf and thyme sprig from the pot. Stir in the chopped parsley.
7. 7.
   Serve the Garmugia hot, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Asparagus — Trim the tough ends of the asparagus before cutting them into pieces.
• Fava beans — Shell the fava beans and blanch them in boiling water for a few minutes. Then, remove the outer skin before using.
• Artichoke hearts — If using fresh artichoke hearts, remove the tough outer leaves and choke before slicing them thinly.

Tips & Tricks

• For a vegetarian version, omit the pancetta and use vegetable broth instead of chicken broth.
• Feel free to add other seasonal vegetables such as zucchini or green beans to customize the dish.
• Serve the Garmugia with crusty bread to soak up the flavorful broth.
• If fresh peas and fava beans are not available, you can use frozen ones as a substitute.
• Leftover Garmugia can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Garmugia is best served hot as a main course. Ladle the stew into bowls and sprinkle grated Parmesan cheese on top for added richness. Accompany it with a side of crusty bread to complete the meal.

Presentation advice

To enhance the presentation, garnish each bowl of Garmugia with a sprig of fresh parsley. The vibrant colors of the vegetables will make the dish visually appealing. Serve it in rustic bowls or deep plates to showcase the heartiness of the stew.