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

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

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.