Minestra maritata (The Original “Wedding Soup”)
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Prep Time
1 hr
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Cook Time
4 hrs
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Total Time
5 hrs
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Cuisine
Italian
Minestra maritata (The Original “Wedding Soup”)
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Bring something special to the table with this well-loved recipe.
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Ingredients
The meats:
- 750 g pork ribs 1-1/2 lbs
- 350 g salt pork 3/4 lb, or lardo if you can find it
- 3-4 Italian sausage about 500g/1 lb, large, mild
- 1 salami large
- salt
- black pepper
- Aromatics see Notes, to flavor the broth
- pork rind optional, unsmoked
- prosciutto bone optional
The vegetables:
- 1 escarole head, trimmed and roughly chopped
- 1 Chicory trimmed and roughly chopped, head
- 1 green cabbage trimmed and sliced thin, small head
- 1 broccoli rabe trimmed and roughly chopped, bunch
To finish the dish:
- 150 g parmesan 8 oz total, cut into cubes
- 150 g caciocavallo
- 150 g hard cheese
- salt
- black pepper
Instructions
- Blanch the salt pork for a few minutes in unsalted water to remove the excess saltiness.
- Add the salt pork and other meats to a large pot and cover by at least 5cm/2 inches with water. Francesconi says that the water should cover the meats by 'four fingers', if you want to measure that way...
- Salt the water lightly and bring the pot to a simmer, skimming carefully to remove the scum that will rise to the top. Then add your aromatics. Continue simmering for about 2-1/2 or 3 hours, until the meats are very tender and the broth is flavorful.
- Let the soup cool, if possible overnight in the fridge. The fat will have risen to the top of the pot and solidify. Remove most (but not all) of the fat, then bring the pot back to the simmer. Fish out the meats and aromatics with a slotted spoon. Discard the aromatics.
- Pull the pork off the ribs and cut up the other meats into bite-sized chunks and set aside, with a ladleful of the broth to keep it moist.
- Fill another large pot with water, salt very lightly and bring to the boil. Chop or slice your vegetables and throw them into the boiling water.
- As soon as the water comes back to the boil, drain them in a colander, rinse with cold water and then, using a spatula or wooden spoon (or even your hands) press out as much water as you can.
- Add these blanched vegetables to the broth along with the cubed cheese. Mix and bring it all to a simmer. Let the pot cook gently for about 30 minutes, or until the vegetables are very soft. About 10 minutes or so before the vegetables are done, add back the meats.
- Serve hot, with crusty bread and, for those who like it, some additional grated Parmesan cheese on the side.
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