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 Spanish - Menestra Tudelana
adapted from The Complete Spanish Cookbook
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Description
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Ingredients
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- 12 Baby Artichoke Hearts
- 12 Ounces Broadbeans
- 3 Cloves Garlic -- finely chopped
- 3 Tablespoons Olive Oil
- 1 Tablespoon Almonds -- ground
- 1/3 Cup Dry White Wine
- 1 Sprig Thyme
- Salt And Pepper -- to taste
- 1 Cup Water
- 5 Medium Saffron Threads
- 2 Teaspoons Fresh Mint -- chopped
- 4 Medium Hard Boiled Eggs -- wedged
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Directions
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Saute the garlic in olive oil for 1 minute. Add ground almonds, beans, artichoke hearts. Saute for 1 minute. Add wine, thyme, salt and pepper. Cook until wine evaporates. Add water. Cover and simmer about 20 minutes. Crush saffron and dissolve in a little hot liquid from the pot. Stir in. Add mint and eggs just to heat through and serve.
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Serves
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4
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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