Cocina de la Ribera del Ebro - Cooking of La Rioja

"El plato más destacado de la zona es la menestra riojana, compuesta tradicionalmente por coliflor, judías verdes, acelgas, alcachofas, guisantes, espárrragos y puerros." The most characteristic dish of this zone is the Menestra Riojana (Riojan vegetable casserole), composed traditionally of cauliflower, green beans, chard, artichokes, beans, asparragus, and leeks. There is one from Tudela according to Jacki Passmore in The Compete Spanish Cookbook with young broadbeans (fava beans) and baby artichokes. Since we are passing through La Rioja in spring, it should be the ideal season for these, as well as asparragus. We also have to remember that papas (potatoes) are called patatas in Spain.


This is a photo of menestra de verduras from CocinaVino.com. They also have a photo of menestra riojana but it looks cooked to death.