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Roman Green Spring Vegetable Stew

Summery Italian green vegetable stew known as Bazzoffia.

Dinner
Intermediate
Time 40 Minutes
Skill Level Intermediate

Ingredients List

Serves 4
  • 8 medium artichokes (with stalks removed, can also use brussel sprouts)
  • 400 g podded peas
  • 400 g broad beans
  • 4 medium spring onions (chopped into 1cm slices)
  • 2 cloves garlic (finely chopped)
  • 1 bunch asparagus (trimmed and halved)
  • 0.5 medium romaine lettuce (sliced)
  • 400 ml vegetable stock
  • 2 cups mint (coarsely chopped, loosely packed)
  • 0.75 cup flat leaf parsley (coarsely chopped, firmly packed)
  • 0.5 medium lemon (finely grated rind and juice of ½ lemon)
Metric - US Imperial

Instructions

  1. Blanch artichokes or brussel sprouts until just tender (8-10 minutes).
  2. Blanch (or steam) peas and broad beans separately for 2-4 minutes and refresh in ice water. 
  3. Peel broad beans and set aside.
  4. Saute spring onions and garlic until tender (5-10 minutes).
  5. Add artichoke, asparagus and stock and simmer for 5-10 minutes.
  6. Add peas, lettuce and beans. Cover and simmer until very tender (3-5 minutes).
  7. Add mint, parsley, lemon rind and juice and wilt for one minute and then serve.

Why not serve with rice or crusty OMS-friendly bread. 

Blanch – plunge ingredients into boiling water briefly, then draining and refreshing them in cold water in order to stop the cooking process.