Book of Days Tales

Today is the birthday (1743) of Luigi Rodolfo Boccherini, Italian classical era composer and cellist whose work has a certain courtly air because he wrote most of his more famous pieces away from the major musical centers of his day and they retained an “old” feel. Chances are that you do not know anything else he wrote.  Look him up. 

Lucca has a well known cuisine.  Here is Garmugia, a wonderful soup of spring green vegetables. The original peasant dish of the 16^th century probably had very little meat. You can make it meatless. Cook’s choice. Proportions here are just from my head.  Make sure only that you use fresh spring green vegetables; the rest is up to you. It should be thick and hearty.

Garmugia

Ingredients:

3 scallions, chopped
2 artichoke hearts, sliced
3 or 4 asparagus spears, chopped
4 ozs fresh broad beans
4 ozs fresh peas
4 ozs ground veal
10 ozs pancetta (Italian bacon), diced
4 cups vegetable stock
olive oil
salt, pepper

Instructions:

Sauté the scallions and diced pancetta in a dutch oven or heavy stock pot with a little olive oil. Once the scallions have softened, add the ground veal and brown it over high heat, stirring frequently.

Add the broth and vegetables and cook covered over low heat for about 30 to 40 minutes, with salt and pepper to taste. You may lengthen or shorten your cooking time depending on how soft you want the vegetables to be.

Serve with toasted Italian bread croutons or slices.