Scrumptiously tasty soup created with a range of fresh spring vegetables and ground veal. Garmugia is a classic dish that goes back to the 16th century and can be identified to Lucca and its province. The present dish returns to the 16th century and when it has been around for such a long time, it needs to be excellent.
Garmugia is categorized as a soup, it is filled with wholesome active ingredients and it is rather filling. It was an excellent warm summertime dinner for us and we enjoyed it quite. A basic guideline to follow if you wish to make an excellent Tuscan spring soup and do not have all the components noted below all you have to do is follow the green rule, pick veggies that are green!
� 2 pcs. Italissima Natural Artichokes Whole, Drained and sliced
� 3 White Onions, Thinly sliced
� � cup Bonta Fava Beans
� 1 Fresh Italian Sausage, casing removed and meat crumbled
� 3 oz. Ground lean Veal or Beef
� � cup Italissima Green Asparagus Spears, Diced
� 3 tbsp. Mediterranean Gourmet Extra Virgin Olive Oil
� � cup Shelled English Peas
� Salt & Pepper
Croutons:
� � cup Mediterranean Gourmet Extra Virgin Olive Oil
� 4 slices Coarse country Bread, Cut into � inch thick cubes
� 2 cloves Garlic, crushed
� 1 tbsp. Fresh Flat Leaf Parsley
2. Include the sausage meat and cook till it begins to launch its juices.
3. Include the ground and the onion meat and saut� for 4 minutes.
4. Include the artichokes, fava beans, peas, asparagus, and stir well.
5. Gather the broth, cover, and give a boil.
6. Lower the heat to low and remain to prepare up until the favours have combined, about half an hour.
7. Skim every froth that might establish externally.
8. Halfway through food preparation season with salt.
9. To prepare the croutons, heat olive oil in a fry pan over medium heat.
10. Include the garlic and saut� up until it turns a golden color, about 2 minutes.
11. Discard and get rid of the garlic.
12. Include the bread cubes and stir till golden color on all sides.
13. Making use of a slotted spoon, move the croutons into paper towels to drain off excess oil.
14. Sprinkle using parsley when croutons are still warm.
15. Ladle soup within soup bowls, garnishing with croutons and serve.
Ingredients:
� 6 cups Chicken Broth� 2 pcs. Italissima Natural Artichokes Whole, Drained and sliced
� 3 White Onions, Thinly sliced
� � cup Bonta Fava Beans
� 1 Fresh Italian Sausage, casing removed and meat crumbled
� 3 oz. Ground lean Veal or Beef
� � cup Italissima Green Asparagus Spears, Diced
� 3 tbsp. Mediterranean Gourmet Extra Virgin Olive Oil
� � cup Shelled English Peas
� Salt & Pepper
Croutons:
� � cup Mediterranean Gourmet Extra Virgin Olive Oil
� 4 slices Coarse country Bread, Cut into � inch thick cubes
� 2 cloves Garlic, crushed
� 1 tbsp. Fresh Flat Leaf Parsley
Directions:
1. In a huge pan, heated olive oil over medium heat.2. Include the sausage meat and cook till it begins to launch its juices.
3. Include the ground and the onion meat and saut� for 4 minutes.
4. Include the artichokes, fava beans, peas, asparagus, and stir well.
5. Gather the broth, cover, and give a boil.
6. Lower the heat to low and remain to prepare up until the favours have combined, about half an hour.
7. Skim every froth that might establish externally.
8. Halfway through food preparation season with salt.
9. To prepare the croutons, heat olive oil in a fry pan over medium heat.
10. Include the garlic and saut� up until it turns a golden color, about 2 minutes.
11. Discard and get rid of the garlic.
12. Include the bread cubes and stir till golden color on all sides.
13. Making use of a slotted spoon, move the croutons into paper towels to drain off excess oil.
14. Sprinkle using parsley when croutons are still warm.
15. Ladle soup within soup bowls, garnishing with croutons and serve.
