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Receta Garmugia (a spring stew from Lucca)

Name: Garmugia (a spring stew from Lucca)
Cuisine: Italian
Ingredients: 4 small artichokes, trimmed & cut into 6ths; 1 pound fava beans, shelled; 1 cup asparagus, trimmed; 1 cup tiny peas, shelled; New "green" garlic, white part only, sliced thin; 2 thick slices of pancetta; 1/2 cup extra virgin olive oil; Salt

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Italian

Ingredientes

4 small artichokes, trimmed & cut into 6ths
1 pound fava beans, shelled
1 cup asparagus, trimmed
1 cup tiny peas, shelled
New "green" garlic, white part only, sliced thin
2 thick slices of pancetta
1/2 cup extra virgin olive oil
Salt

Direcciones

Cut the pancetta into thin strips. SautÃ© in pan with sliced garlic. Add the prepared vegetables. Lightly sprinkle with salt. Stir to mix and add a cup of water. Let stew until cooked.
Italians love their veggies really cooked. I think that the "over cooking" is really the secret to the meatiness of this dish! Sometimes it is served really soupy on top of toasted bread as a first course.