Italian soup recipe help needed 6145RobtE * Exported from MasterCook * Pepperoni Rustica Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Italian Soups & Stews Amount Measure Ingredient -- Preparation Method...
It sounds like an extremely simplified version of minestra maritata, a traditional Neapolitan-Campanian soup of leafy vegetables, herbs and several kinds of meats or poultry and sausages, which is supposed to be a one-dish meal. I wonder if it is a derivation of the Lombardian-Milanese cbuttoeula (itself deriving from the Castilian cazuela) which is in turn a legacy of Spanish rule. BTW, "peperoni" means "peppers" in Italian, so if you mean specifically a kind of spicy salami, this needs qualifying, otherwise confusion might reign.
Italian soup recipe help needed 6146RobtE wrote on 07 Aug 2005 in rec.food.cooking This looks very tasty and if I was eating potatoes I'd make a vat of it. I believe this is the typo free version of the...
Here is a version of the soup from "Cucina Italiana" compiled by the Accademia Italiana della Cucina.
Fish left out ok to eatzxcvbob Regardless, both have the same low IQ... but you at least bathe occasionally. Damn... I shouldn't reply to such imbecilic garbage...
Minestra d'erbe maritata
3 oz pork rind 1 chicken 3-4 lb beef flank steak 4 oz salami in one piece 4 oz lean bacon 4 oz prosciutto salt 1 onion 1 carrot 1 stick celery 1 small white cabbage 3-4 lb Belgian endive 7 oz chicory 1 clove garlic 1-4 cup salt pork
This delicious and filling soup is traditionally eaten in Naples on Easter day. Cook the pieces of pork rind and drain off fat. Place them in a large cbutterole together with the chicken, steak, salami, bacon and prosciutto. Cover with water and simmer. Season with salt and add the onion, carrot and celery to flavour the broth. Remove the meats as they become tender and keep warm in a separate dish with a little of the hot liquid. When all the meat is cooked, strain the broth and set it aside. Separate the cabbage leaves and halve each leaf, discarding the central rib. Clean the Belgian endive and the chicory, cut the endive into quarters and tear the chicory into small pieces. Rinse well, place in boiling water and cook for 4-5 min. Cool in fresh cold water then gently squeeze out the moisture and arrange a bed of vegetables at the bottom of the cbutterole.
Finely chop the salt pork and the garlic, mix together and spread over the vegetables. Slice the salami, the bacon and the prosciutto, chop up the pork rind and add to the cbutterole with the sliced chicken and beef. Cover with the hot broth and simmer very slowly for at least 2 hr.
Turn off the heat and leave for several minutes before serving.
Victor
