This is the most traditional way to prepare a menestra. To prevent the sauce from sticking to the bottom of the pan once simmering, just shake the pan.
- Wash, cut or dice all the hard vegetables. Shell the peas and broad beans.
- Set the oil in a deep pan over a medium low heat. Add onion and ham, if used, when hot. Fry both gently until the onion is soft and translucent, 5 to 6 minutes.
- Add vegetables and cook until the vegetables soften, 10 to 15 minutes. Add paprika and flour. Cook 2 to 3 minutes more.
- Add the wine, stirring softly to mix well. Cover with water, lower the heat and simmer 30 to 40 minutes, or until the vegetables are tender.
- Season, add the asparagus; simmer for 5 minutes more.
- Transfer to a warm serving dish, garnish with hard boil eggs quartered, and serve.
- Remember, ham or bacon can be used; just sauté before the onion. Two slices of Serrano cut into stripes add a nice touch. Another nice touch is garnishing with hard boiled egg quarters.
- Make it speed cooking by using frozen cut green beans and artichoke hearts, baby carrots (cut them in half for faster cooking) and frozen peas. It is OK to use a mix of frozen and fresh vegetables.
This is the recipe most Spaniards will use when cooking a menestra at home.
Very simple but a treat if you use only fresh tender spring vegetables. Vegetables stew in their juice. Very little or no water required. No wine.
No sauce menestra recipe
This menestra recipe is not only suitable for speed cooking, but also allows for small quantities, being suitable for cooking "solo" or cooking for two.
Lamb menestra recipe
This version is a meal on its own. To serve as an appetizer, halve the meat or just skip it. You can also change the vegetables to suit your taste.
Navarran menestra recipe
Vegetables let you have delicious low calorie dishes. These Navarran vegetables are low in calories.
Riojan menestra recipe
The most elaborate of all menestras, delicious and a stylish display on the table. The result is worth the time.