|fava beans, artichokes, peas and asparagus, amongst others|
|peas and beans podded, artichokes cleaned and hulled of their chokes, kept in acidulated water to avoid blackening|
Ingredients for 6; 6 spring onions, 150 gr of asparagus tips, 150 gr of fresh peas, 150 gr di fresh fava beans, 4 cleaned and de-choked artichokes, 100 gr of bacon/pancetta, 150 gr veal or beef mince, 2 tbspn extravirgin olive oil, salt, pepper, 6 slices of rustic bread, 1½ litres of vegetable stock.
|peas and beans in the pot|
Leave this to cook a little, covered, and then add the asparagus tips and the finely sliced artichokes, cover with vegetable stock (or water) and simmer until ready. In Italy 'ready' means cooked until completely tender; others may prefer a slightly undercooked result. Serve with bread, toasted or fried in olive oil, although people from Lucca seem to disagree on how essential the bread is to this dish.