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Ingredients for 4 people

3 fresh onions the hearts of 2 cleaned and inely chopped artichokes 250 g. of young peas in the pod 100 g. of chopped asparagus tips 100 g. of lean veal mince 50 g. of Parma ham cut into strips 4 slices of toasted bread 100 g. of extra virgin olive oil salt and pepper to taste.


In a good sized casserole, gently fry the chopped onion, the parma ham and the veal mince. Next add the shelled peas, asparagus tips and artichokes. Add salt and pepper. Continue to soften everything for another 5-10 minutes, add water or meat stock and simmer for about 30 minutes until cooked. Serve the Garmugia over the toasted bread in a shallow tureen, adding a drizzle of olive oil.

Olio consigliato

Extra virgin olive oil from the compitese.

Vino suggerito

A fresh wine, lightly alcoholic or tannic (if you choose a red wine) with a delicate lavour and aroma.