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Garmugia lucchese with veal
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Source: https://recipheon.com/en/recipes/soups/garmugia-lucchese-with-veal
About this recipe
Garmugia lucchese is a spring soup from Lucca that brings together young fava beans, artichokes, asparagus, peas and veal. Pancetta and scallions form an aromatic base, while the vegetables stay distinct in a light meat broth. The asparagus tips and peas go in at the end. Allow about 70 minutes for 4 servings, including 35 minutes of preparation and 35 minutes of cooking. Toast the bread while the soup cooks and add it to the bowls only when serving.
Ingredients
Soup and croutons
150 g lean ground veal, raw
80 g pancetta tesa, salt-cured and aged, not smoked and without skin
100 g scallions, raw and trimmed; white and pale green parts
150 g young fresh fava beans, raw and shelled, with their tender skins
150 g fresh green peas, raw and shelled; weight of the peas alone
250 g fresh artichokes, raw trimmed hearts and tender leaf bases; net weight
150 g fresh green asparagus, raw and trimmed; tender stems and tips
1 l prepared light, defatted beef broth with no added salt: 300 ml initially and 700 ml later
20 g extra virgin olive oil
120 g stale wheat bread with crust
up to 4 g salt, only if needed after tasting
1/4 teaspoon ground black pepper
Steps
Finely chop the pancetta and thinly slice the scallions. Have the fava beans and peas shelled and ready; leave the tender skins on the young fava beans. Discard the tough asparagus ends, weigh the tender parts, cut off tips about 3–4 cm long and cut the stems into pieces about 1 cm long. Remove the tough artichoke leaves and fibrous chokes, keeping the measured tender hearts and leaf bases. Cut them into slices about 3–4 mm thick just before adding them to the pot. Heat all the broth in a separate small saucepan; set aside 700 ml and keep the first 300 ml at hand.
Heat all the olive oil over medium heat in a pot with a capacity of about 3 l. Add the scallions and pancetta and cook for 5–6 minutes, stirring, until the scallions soften and some fat renders. Add the veal and cook for another 5–6 minutes, breaking it into small crumbles with a spoon and stirring thoroughly along the bottom. The meat should be browned all over. Leave all the rendered fat in the pot; it will be part of the soup.
Add the freshly sliced artichokes and fava beans and gently mix them with the meat. Pour in the first 300 ml hot broth, bring to a gentle simmer and cover. Cook over low heat for 6–8 minutes, stirring gently once. The artichokes should begin to soften but keep their shape.
Pour in the remaining 700 ml hot broth and add the chopped asparagus stems. Once the soup returns to a gentle simmer, cook, covered, for 5 minutes. Add the asparagus tips and peas and cook for another 4–5 minutes. The fava beans and artichokes should be soft, and the asparagus tender while holding its shape. If the fava beans or artichokes are still firm, cook them a little longer before adding the tips and peas. The soup should stay brothy, with plenty of vegetables.
AI-generated While the soup cooks, cut all the bread into cubes about 2 cm across. Toast in a dry skillet over medium heat for 6–8 minutes, turning often, until golden and crisp. Add the pepper to the soup, taste and add salt only if needed, using no more than the stated 4 g; set any remaining salt aside. Divide all the broth, meat and vegetables among 4 bowls. Add one quarter of all the croutons to each bowl and serve immediately.
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