How to make it

  • 1) Wash the meat and put it in a pot with the herbs. Cover the meat to a depth of about 2 inches with water and set the pot on the stove; simmer for about two and a half hours. Remove the meat with a slotted spoon and pick it apart (if the meat on the prosciutto bone is still tough boil it some more). Transfer the pulled meat to another pot, and add to it a ladle or two of broth; check seasoning, adding more salt if necessary, cover the pot and set it aside.
  • 2) Let the broth in the stock pot cool and skim the fat that rises to the surface. Then return the pot to the fire.
  • 3) In the meantime, wash the greens well, coarsely shred them, and blanch them in a little bit of lightly salted water (dump them into the pot, cover it, wait for the water to return to a boil, and drain the vegetables into a colander). Squeeze out as much water as you can (it will be quite bitter because of the broccoli rabe).
  • 4) Crumble the caciocavallo. Stir it into the stock, together with the drained vegetables and the hot pepper. Simmer for about a half hour, and check seasoning, adding salt if necessary. Reheat the pulled meat; you can either stir it into the soup in the kitchen, or serve it in a second bowl, allowing your diners to add as much as they want to their soup bowls. Serve the grated Parmigiano on the side.

Reviews & Comments 3

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    " It was excellent "
    morninlite ate it and said...
    This is my absolute favorite soup! Thanks for the story and the recipe!
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    " It was excellent "
    linspj ate it and said...
    Hi Ranger. I have posted my husband's recipe for Italian wedding soup. As you said, it is the uniting or melding of flavors, vegetables and meat. Yours is different than ours and quite interesting. I have bookmarked it to give it a try. Happy weekend! ~Lin
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    " It was excellent "
    momo_55grandma ate it and said...
    superb recipe high5 great post thanks
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