restaurant         

restaurant

Navarre boasts exceptional garden vegetables. You just need to stroll through its markets to realise that there are vegetables for all tastes. Getting tired of eating vegetables in Navarre is not easy, as it is always possible to vary both the type of vegetable and the method of seasoning them.
From autumn to well into spring, you can savour the white artichokes from Tudela, prepared in a wide variety of ways. In spring, between April and May, the white asparagus, cooked in the traditional way, hardly need any sauce. The list of vegetables is never-ending, but do not forget the white beans –those fabulous beans which reach their peak in the heat of the summer. Do not forget either that the white bean season coincides with the beginning of the close season for quail, which gives rise to the gastronomic delight of the summer in Navarre, the white beans with quail. Some of the most delicious vegetables are pods with their fruit (i.e. broad beans, peas and green beans), in the past a symbol of summer and today present all year round. We should also mention the borage, that humble still little known vegetable which is ever-present in our cuisine.

Ingredients:
1 onion; 3 cloves of garlic; 50 g of finely-diced cured ham; 2 diced potatoes; olive oil; salt and 2 kg of clean vegetables.
In winter: artichokes, cardoon, green beans, peas, broad beans, Swiss chard and borage.
In spring: peas, green beans, tender broad beans, asparagus and St George’s mushrooms (spring wild mushrooms).

Instructions:
Boil the vegetables separately.

Pour a little oil into a casserole dish, sauté the ham lightly and add the vegetables in little bundles. Cover and leave to simmer gently.

Fry the potatoes separately in a pan with a little oil, set aside.

Fry the finely chopped garlic with a little more ham in a separate pan, and remove from the heat when browned.

Once the vegetables are done, add the potatoes, the ham and the garlic. Decorate with the asparagus and serve warm.