By Chef H. Delgado
May 18, 2021
Last week I visited the organic garden of my friends in Estepona again, looking for inspiration for my new recipe.
This time I met Francis and Isa. They gave me a tour and showed me the new vegetables planted and ready to pick. Thanks to their work, love and dedication, they have a beautiful eco garden.
Francis told me about some recipes they usually make at home with the vegetables collected. Meanwhile, Isa did not stop collecting vegetables getting ready to make me a nice gift.
Whenever you meet with other chefs, it seems inevitable to talk about food. And if you are in a garden surrounded by vegetables, even more.
They gave me a lot of ideas and tips, about how to use the veggies for the recipe I present to you today. Thank you so much guys for the inspiration, the nice time I enjoyed, and for the fantastic basket that you gifted me!
But before starting with the recipe, I would like to tell you a bit more about this humble dish.
Menestra has its origin in the Italian word "Minestra", which means "to serve at the table", and where also the Italian word "Minestrone", which is a "vegetable soup", comes from.
This a vegetable stew, in some regions, add small pieces of cured ham or bacon. The vegetables used to prepare the dish are those found in the market during the season of its preparation. The Menestra is a dish adopted in all regions of Spain but with more force in the North Regions of the Iberian Peninsula.
For the sauce
Well, I hope you have enjoyed this vegan recipe.
Know that you can contact me through my Instagram or Facebook accounts for any question, doubt, or suggestion. I will answer you as soon as possible.
Thank you very much for your time, and Have a Tasty week!
Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
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