Guide to the Agriturismi of the Province of Lucca

Ingredients for 4 people

3 fresh onions • the hearts of 2 cleaned and inely chopped artichokes • 250 g. of young peas in the pod • 100 g. of chopped asparagus tips • 100 g. of lean veal mince • 50 g. of Parma ham cut into strips • 4 slices of toasted bread • 100 g. of extra virgin olive oil • salt and pepper to taste.

Preparazione

In a good sized casserole, gently fry the chopped onion, the parma ham and the veal mince. Next add the shelled peas, asparagus tips and artichokes. Add salt and pepper. Continue to soften everything for another 5-10 minutes, add water or meat stock and simmer for about 30 minutes until cooked. Serve the Garmugia over the toasted bread in a shallow tureen, adding a drizzle of olive oil.