Rioja Paired Recipes: Menestra

Menestra Riojana is one of Rioja’s signature dishes—a medley of fresh vegetables in a luscious, brothy sauce..

This classic Riojan version hails from the fertile gardens along the Ebro River, featuring vegetables like artichokes, peas, and asparagus. As the seasons shift, borage (a local delicacy) often replaces fava beans, while green beans step in for peas. The key to this dish, like many from the region, lies in using the freshest ingredients and perfectly seasoning the blanching water and broth. Unlike in other regions of Spain, where lamb may be added, the Riojan focus is on showcasing the quality of the region’s renowned produce. This versatile dish pairs well with a range of wines, from a barrel-aged white to a robust red.

Ingredients:

• 1 cup (7 oz/200 g) Swiss chard stalks, trimmed and julienned (about 5 stalks)
• 2 cups (7 oz/200 g) green beans, trimmed and julienned
• 6 frozen artichoke hearts
• 1 bunch (7 oz/200 g) asparagus (about 10-15 stalks), cut into pieces
• 1 cup (7 oz/200 g) fresh or frozen peas
• 1 carrot, peeled and sliced
• 1 potato, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• ¼ cup (60 ml) extra virgin olive oil
• 3 ½ oz (100 g) serrano ham, diced
• 50 g all-purpose flour
• Salt and pepper, to taste
• 1 tsp paprika
• 4 eggs
• Flour for dredging
• Oil for frying

Instructions:

1. Prepare the Eggs: Bring a small pan of water to a boil. Gently add 2 eggs, ensuring they don’t crack. Boil for 10 minutes, drain, and run under cold water to stop the cooking process. Set aside.

2. Blanch the Vegetables: In a large pot of salted boiling water, blanch the carrots, asparagus, potato, and green beans for 5 to 7 minutes or until tender. Drain the vegetables, reserving 4 cups of the cooking liquid.

3. Prepare the Artichokes and Chard: In a separate pot of salted boiling water, cook the artichokes and Swiss chard for about 5 minutes. Drain and let cool. Once cooled, cut the artichokes into quarters.

4. Fry the Artichokes: Heat about 1 inch of frying oil in a skillet. Season the flour for dredging with a pinch of salt. Beat the remaining two eggs with a spoonful of water and season with salt. Dip the artichoke quarters in the seasoned flour, then in the beaten egg, and fry until lightly browned, turning once. Drain on paper towels.

5. Prepare the Broth: In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Stir in the diced serrano ham and peas, cooking for another minute. Sprinkle in the flour and cook for 1-2 minutes, stirring to combine. Gradually pour in 3 cups of the reserved vegetable broth, stirring continuously to prevent lumps. Season with paprika, salt, and pepper. Let the mixture simmer for 5 minutes.

6. Combine the Vegetables: Add the blanched carrots, asparagus, potatoes, green beans, chard, and fried artichokes to the saucepan. Stir gently to combine. If the mixture becomes too thick, add more broth as needed. Let the menestra simmer for another 10 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.

7. Serve: Peel the hard-boiled eggs and cut them into wedges. Garnish each serving of menestra with the egg wedges. Serve immediately.