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Mixed Vegetable Casserole
(Menestra De Legumbres)
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| What You Need: |
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SAUCE
¼ cup olive oil
1 cup finely chopped onions
½ teaspoon finely chopped garlic
3 ounces "serrano" ham cut into ½-inch squares, or substitute "prosciutto" or other lean smoked ham
2 tablespoons flour
1½ cups fresh or canned chicken stock or water
1 teaspoon salt
¼ teaspoon freshly ground black pepper
VEGETABLES
½ to ¾ cup olive oil
1 nine-ounce box frozen artichoke hearts, thoroughly defrosted
2 eggs, lightly beaten
1½ cups flour
1 medium-sized cauliflower (about 1 pound), trimmed and separated into individual florets
2 medium-sized potatoes, peeled and cut into strips 2 inches long, ½ inch wide and ½ inch thick
2 medium-sized carrots, scraped and cut into thin strips about 2 inches long
½ pound fresh asparagus, trimmed and cut into 2-inch lengths
½ pound green or wax string beans, or a mixture of beans, trimmed and cut into 2-inch lengths
¼ pound mushrooms, trimmed and cut into quarters
½ cup (½ pound) fresh peas or substitute frozen peas, thoroughly defrosted
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| How To Cook: |
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SAUCE:
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1. Preheat the oven to 350°F. In a heavy 8- to 10-inch skillet, heat ¼ cup of olive oil over moderate heat until a light haze forms above it.
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2. Add the onions and garlic and, stirring frequently, cook for 5 minutes, or until the onions are soft and transparent but not brown.
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3. Add the ham and cook 2 minutes longer. Stir in the 2 tablespoons of flour and add the chicken stock or water, salt and pepper.
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4. Mix thoroughly, and simmer uncovered for about 5 minutes, or until the mixture comes to a boil and thickens. Set aside.
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VEGETABLES:
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1. Heat another ¼ cup of oil in a heavy 12-inch skillet until it is quite hot but not smoking. With tongs, dip the artichoke hearts, one at a time, into the eggs and then into the 1½ cups of flour.
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2. Drop them into the skillet and cook over moderate heat, turning the artichokes frequently and regulating the heat so that they brown quickly and evenly without burning. Transfer them to a double thickness of paper towels to drain.
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3. In a similar fashion, coat the cauliflower pieces with the egg and flour and brown them in the fat remaining in the pan. Add more oil to the skillet, 1 or 2 tablespoons at a time, as necessary. Drain on paper towels.
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4. Pour ¼ cup of the remaining olive oil into the skillet and heat it over moderate heat until a light haze forms above it. Add the potatoes and carrots and, turning them frequently with a broad metal spatula, cook for about 5 minutes, or until they are light brown.
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TO ASSEMBLE:
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1. Arrange the artichoke hearts and cauliflower on the bottom of a heavy 4- to 5-quart casserole. Sprinkle liberally with salt.
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2. Place the asparagus spears on top, then arrange the beans and mushrooms in individual layers. Sprinkle with salt again. Scatter the potatoes and carrots evenly on top and cover them with the sauce, spreading it out with a rubber spatula.
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3. Cover tightly and bake in the middle of the oven for 30 minutes. Add the peas to the casserole, cover again, and bake for 10 minutes longer. Serve at once, directly from the casserole.
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