Menestra

Name: Menestra
Yield: Serves six
Cuisine: Spanish
Ingredients: 1 corn cob, kernels removed (optional); 200 g/7 oz/2 cups peas; 300 ml/10 fl oz/1¼ cups chicken stock; 1 corn cob, kernels removed (optional); 200 g/7 oz bunched young carrots; 6 small new best potatoes, scrubbed; 175 ml/6 fl oz/¾ cup dry white wine; 150 g/5 oz green beans; 3 garlic cloves, finely chopped; 90 ml/6 tbsp chopped fresh parsley; 115 g/4 oz streaky (fatty) bacon lardons or diced pancetta; 1 onion, chopped; 15 ml/1 tbsp olive oil; 115 g/4 oz streaky (fatty) bacon lardons or diced pancetta; 2 hard-boiled eggs, chopped, to garnish; 50 g/2 oz mangetout (snow peas); 50 g/2 oz mangetout (snow peas); salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

This vegetable dish, which contains an assortment of young, new vegetables, is eaten all along the northern coast of Spain to celebrate the arrival of spring. Choose by eye, keeping the quantities in proportion, and paying careful attention to the cooking time each vegetable requires to stay just crisp.

Ingredients

15 ml/1 tbsp olive oil
115 g/4

Europe
Spain
Supper
Summer
Spring
Mediterranean
Gluten-free

Method

Heat the oil in a small flameproof casserole and fry the bacon or pancetta over a gentle heat for about 5 minutes, or until it crisps. Remove with a slotted spoon and reserve. Add the onion to the casserole and cook in the bacon fat until softened, adding the garlic towards the end.

Ingredients

Method

Photos