Rahul Sharma (Editor)

Garmugia

Updated on
Edit
Like
Comment
Share on FacebookTweet on TwitterShare on LinkedInShare on Reddit
Garmugia Garmugia Spring Vegetable Soup recipe from Bigelow Tea Bigelow Tea

Similar
  
Ginestrata, Sciusceddu, Buccellato, Soup alla Canavese, Acquacotta

292 la garmugia lucchese e ti s alzan le difese


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

Contents

Garmugia Aurelio Barattini Garmugia Lucchese Soup

Garmugia spring vegetable soup from lucca


Ingredients

Garmugia La garmugia lucchese Buonamico

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

Preparation

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

Garmugia Garmugia

Garmugia GarmugiaA Taste Of Spring In A Soup Panini Girl

Garmugia GARMUGIA LUCCHESE Le ricette di Pola

References

Garmugia Wikipedia