52 minutes
Savor the essence of a Roman spring with a delightful medley of fresh vegetables and aromatic herbs, gently stewed with savory prosciutto.
Spring Onions, trimmed, bulbs quartered
0 oz
Prosciutto, thinly sliced
0 oz
Fresh Fava Beans, pods removed, blanched, peeled
0 lb
tablespoons
Garlic Clove, smashed, peeled
each
to taste
to taste
Sugar Snap Peas, cut into ½-inch pieces
0 oz
Asparagus, tough ends removed, stalks cut into ½-inch slices, tips whole
0 oz
Escarole, trimmed and chopped into 1-inch pieces, well washed
head
Mint, lightly packed
cups
Flat Leaf Parsley, roughly chopped, lightly packed
cups
Lemon, zest and juice
each
Parmigiano Reggiano Cheese, freshly grated
to serve
1. Flavor Base
In a large heavy-bottomed pot, such as a Dutch oven, heat ¼ cup olive oil over medium heat. Add prepped garlic, onions, and prosciutto. Season with salt and pepper. Cook for 12 to 15 minutes until the onions are tender and aromatic, ensuring they do not brown.
2. Vegetable Medley
Incorporate the prepared fava beans, sugar snap peas, asparagus, and escarole into the pot. Add 1 cup water, cover, and simmer for 15 to 25 minutes. Maintain a brothy consistency by adding more water if needed.
3. Herb Infusion
Stir in mint, parsley, lemon zest, and juice. Adjust seasoning to ensure a savory richness. Drizzle with additional olive oil.
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