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Add a photoServings: 4
Ingredients
- 1 c. Shelled baby broad beans
- 2 c. Shelled spring peas
- 12 x Pea pods
- 16 x Tiny new potatoes
- 4 x Young artichokes
- 12 x White asparagus tips
- 2 x Tender lettuce leaves minced fine
- 1 sm Onion chopped
- 1 med Onion sliced thin Salt to taste
- 4 c. Meat stock or possibly beef bouillon
- 2 slc Lean bacon or possibly salt pork thick slices, cubed
- 1 slc Cured ham thick slice
- 4 slc Cured ham thin slices
- 1 Tbsp. Butter rounded tbsp
- 7 Tbsp. Extra virgin olive oil
- 1 Tbsp. Flour rounded tbsp Flour for dusting
- 1 x Egg beaten
- 1 x Lemon cut in half
- 1/2 tsp Sugar
- 4 x Large eggs Boiling salted water for poaching
- 1 Tbsp. Vinegar for poaching
Directions
- The Broad Beans: In a large saucepan, slowly fry one thick slice of lean bacon or possibly salt pork cut into cubes in 1 Tbsp. extra virgin olive oil. When bacon has become soft, add in a small chopped onion. After the onion takes on color, put in a c. of shelled broad beans with 1/2 tsp. sugar and two leaves of minced lettuce. Let the beans fry for 1 to 2 min. Pour in 3 c. of meat stock or possibly bouillon and cook beans at a slow boil for 2 hrs uncovered. Add in meat stock or possibly bouillon as liquid evaporates. Season with salt when almost cooked.
- The Peas And Potatoes: Break the ends off a dozen peapods and put them to boil in 6 c. of water. Heat 2 Tbsp. extra virgin olive oil in a small skillet. Slowly fry a thick slice of lean bacon or possibly salt pork cut in cubes. When it has browned a little, put in a thinly sliced medium onion. Stir and shake the pan while the onion fries till soft and golden brown, but not brown. Pour off excess grease before adding 1 rounded Tbsp. flour. Immediately pour contents of skillet into water in that pea shells are boiling. Boil for 30 min. Force through a sieve into another saucepan. Add in shelled peas and peeled new potatoes. Bring to a boil and simmer for 2 hrs. After 1 hour, add in to the peas and potatoes a cubed slice of cured ham fried for 2 to 3 min in 1 rounded Tbsp. butter. Add in a little meat stock or possibly bouillon as liquid in that peas and potatoes are cooking evaporates.
- The Asparagus: Scrape off tough outer fibers, cut off thick part of stalk, and cook till tender in boiling salted water. If prepared in advance, keep in its own cooking liquid; reheat in the same liquid before serving.
- The Artichokes: Peel off all coarse exterior leaves till only the tender center part remains. Cut the choke to a miximum height of 2-inches. Clean in cool water, rub with half a lemon, and cook in boiling salted water to that you have added the juice of half a lemon and the two squeezed lemon halves. Cook till the leaves can be pulled off easily. If prepared in advance, keep in its own cooking liquid. Before serving, cut each artichoke in eight parts, dip in flour, then in beaten egg, and fry in 4 Tbsp. warm extra virgin olive oil.
- To Serve: Place a portion of each vegetable on each plate. Fry one piece of cured ham per person and serve it on top of the broad beans. If you wish to have the 'menestra' with egg, poach one egg per person in boiling water to that you have added 1 Tbsp. vinegar. Break each egg into a saucer and slide it into the boiling water. Scoop Large eggs out 4 min later and immediately place them in a pan of cool water. Trim the ragged edges with a knife or possibly kitchen shears. Serve the egg on top of the peas and potatoes.
- Comments: The 'menestra', a favorite Basque dish, is made only when the spring vegetables are young and tender: in April, May, and June.
- This recipe is from Casa Nicolasa in San Sebastian. The peas, whose pods are only 1 1/2-inches long, must come from a certain strip of land on one specific mountain behind the town; the broad beans are the size of a shirt button, and the potatoes measure 1-inch in diameter at most. Pounds and pounds of the tiny fresh vegetables are shelled and peeled for each portion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1741g | |
| Recipe makes 4 servings | |
| Calories 1556 | |
| Calories from Fat 573 | 37% |
| Total Fat 64.25g | 80% |
| Saturated Fat 14.83g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 312mg | 104% |
| Sodium 3967mg | 165% |
| Potassium 4829mg | 138% |
| Total Carbs 198.0g | 53% |
| Dietary Fiber 37.9g | 126% |
| Sugars 20.54g | 14% |
| Protein 52.07g | 83% |
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