Garmugia

Garmugia, also referred to as gramugia,[1] is a soup in Italian cuisine that originated in Lucca, Tuscany, central Italy.[2][3] The soup's use in the cuisine of Lucca dates back to the 17th century.[2][4] Garmugia has been described as being "a hearty soup"[5] and one that's "unknown outside of the province"[2] in Italy.

Ingredients

Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal.[2][3] Carrot, celery and beet leaves may also be used.[2][6] The pancetta and veal may be used in relatively small portions, to add flavor to the soup.[2] Some versions may be prepared using lean ground beef,[3][6] beefsteak[7] or sausage,[8] and some may include cheese such as Parmesan or Pecorino.[7] Seasonings may include salt and pepper.[2] It may be served poured atop toasted bread[2][3] or croutons.[7]

Preparation

Garmugia may be prepared seasonally, when its primary vegetable ingredients are harvested in the spring.[2] The soup may be cooked in an earthenware vessel.[3] Total cooking times can vary between approximately 30 minutes[2][3] to over 2 hours.[6]

See also

References

Further reading

This article is issued from Wikipedia - version of the 10/15/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.