Traditional Menestra Recipe
Description
Bring out the best of the tender spring vegetables with this recipe.
Ingredients
- 2 cup peas
- 1 cup broad beans, shelled
- 1 cup cut green beans
- 2 medium carrots
- 1 cup artichoke hearts, halved
- 2 cup cauliflower
- 3 eggs, hard boiled
- 1/2 cup chopped ham (optional)
- 1 tbs flour
- 1 medium onion, minced
- 1/4 cup olive oil
- 1/2 tsp paprika
- 1/2 cup white wine
- salt and pepper
- 6 white thick asparagus spears, already boiled or from a jar
Methods/steps
- Wash, cut or dice all the hard vegetables. Shell the peas and broad beans.
- Set the oil in a deep pan over a medium low heat. Add onion and ham, if used, when hot. Fry both gently until the onion is soft and translucent, 5 to 6 minutes. Add vegetables and cook until the vegetables start to soften, 10 to 15 minutes.
- Add paprika and flour. Cook 2 to 3 minutes more. Add the wine, stirring softly to mix well. Cover with water, lower the heat and simmer 30 to 40 minutes, or until the vegetables are tender. Season, add the asparagus; simmer for 5 minutes more.
- Transfer to a warm serving dish, garnish with hard boil eggs quartered, and serve.
Nutrition Facts
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Additional Tips
To prevent the sauce from sticking to the bottom once simmering, just shake the pan.
The ham is added for flavor.
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