Garmugia or Ginestrata is a Lucca and province traditional recipe from the 16th century. Its origins are poor although the fact that the ground veal -if present- gives the recipe a certain richness. Peasants had a lot of vegetables but had less meat, so they would add some dried pancetta (italian bacon not smoked) and a bit of ground meat. You can also try it meatless just as good: the rule is choosing only green vegetables, because this soup is however a Tuscan Spring soup.
- 3 white fresh little spring onions
- 2 artichokes
- 3 tablespoons of cluster of asparagus
- 4 tablespoons of fresh broad beans
- 4 tablespoons of fresh peas
- 100 gr. of ground veal
- 50 gr. of pancetta (sweet bacon)
- 4 cups of vegetable stock
- Extra virgin olive oil
- Salt, pepper
- 2 slices of homemade bread facultative
Clean all your vegetables. Slice the artichokes and onions finely, shell the peas and broad beans and chop your asparagi clusters.
In a deep casserole sauté onions and diced pancetta, when onion is translucent add the ground veal and brown it. Stir frequently.
Now add all the vegetables and asparagus at last. Let it flavour well, salt and pepper.
Pour in 4 cups of broth. Cook for about 45 minutes on low fire. Serve with toasted bread sliced into cubes.