Ronda-Style Vegetable Stew
‘Menestra’, part of this dish’s Spanish name, comes from Latin and then Italian, and means ‘to serve at the table’. The vegetarian version is known as 'Lent stew’, however cold cuts or meat can also be added to give the dish more consistency. In order to make this stew ’Ronda style’, it needs black pudding from Ronda, the defining feature of the dish.
There are no limits to the vegetables that can be used in this dish, although we recommend that you cook them separately as they will all need slightly different cooking times.
1kg of artichokes
1kg of broad beans
1kg of peas
1 spoonful of tomato sauce
½kg of black pudding
Clean the artichokes and cut into pieces, rub them with lemon and dip them in water. Afterwards, cover them with flour and boil in salted water. Do the same with the broad beans and peas.
When all the vegetables are cooked, drain them and set aside.
In a pan, fry the onion, chopped julienne style, with the spoonful of tomato sauce and when the onion starts to soften, add the cooked vegetables and let them lightly fry.
Add stock until all the ingredients are covered, let it reduce slightly and then add the black pudding, which has been sliced into disks, leave everything for ten minutes. Finally, serve up, if you can make some toasted bread to serve with the stew, even better!
Do you want to know more about the typical dishes of the region of Serranía de Ronda?