Recipe

Minestra Maritata Or Italian Wedding Soup Recipe

	Rescue_ranger / All my dishes 1 year ago During the autumn and winter months I usually get several emails requesting the recipe for an Italian wedding soup. Tuscans don't serve a specific soup at weddings, so I was curious as to the origin of the soup. Until I found a discussion of minestra... More Prep:30m Cook:210m Servings:6	Rescue_rang
	meats greens herbs

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Ingredients

The Greens

1 pound broccoli rabe

3/4 pound broccoli florets

2 pounds chicory or escarole

1 pound green cabbage

1 pound torzelle (another kind of broccoli; you could also substitute something along the lines of collard greens)

Aromatic herbs such as thyme or basil, to taste

The Meats

A prosciutto bone, if you like, with some meat attached

1/2 pound prosciutto rind -- if you cannot find this, use a quarter pound of fresh side pork (the cut used to make bacon). Do not substitute pork rinds or bacon, which have spices that will throw off the seasoning

1/2 pound Italian salami -- any kind of Italian salami, including cotechino

3/4 pound pork loin

3 fresh Italian sausages (mild)

1/3 pound cured lard, diced (get this from your delicatessen)

1/4 pound well-seasoned caciocavallo (a Southern cheese)

1/4 pound Parmigiano, grated (or pecorino romano, if need be)

A bouquet garnis consisting of a rib of celery, a peeled carrot and several sprigs parsley, tied with a string

Half a red pepper (spicy) or more to taste (don't go overboard)

Directions

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.

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Comments

momo_55grandma 1 year ago said:
Superb recipe high5 great post thanks

linspj 1 year ago 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

morninlite 1 year ago said:
This is my absolute favorite soup! Thanks for the story and the recipe!

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