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How to Cook Yummy Minestra maritata

Minestra maritata. Bring a large pot of salted water to a boil over high heat. Using a slotted spoon or a wire skimmer, transfer greens to a colander to drain. This is the dish that opens the great Christmas Day feast in Neapolitan households.

Minestra maritata The Americanized (or Canadian) version is usually with small meatballs instead of the long-cooked meats, and often with fewer greens. Minestra maritata is cheap but tasty and very filling, a perfect example of la cucina povera, the cooking of the poor, the kind of stick-to-the-ribs eating that fueled hard-working, hard-scrabble contadini (farmers) and operai (workers) back in the day. It's the kind of thing that was once looked down on by urban middle and upper class. You can cook Minestra maritata using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Minestra maritata

  1. You need 500 g of cicoria.
  2. It’s 500 g of verza.
  3. It’s 500 of di broccoletti.
  4. Prepare 500 of di scarola.
  5. It’s 500 of di burragine (io no non mi piace).
  6. Prepare of Carote,cipolla,sedano.
  7. Prepare 1/2 of gallina.
  8. It’s 500 puntine of maiale.
  9. You need 500 of salsicce.
  10. You need 500 of di muscolo di manzo.
  11. Prepare of Olio evo, sale pepe o peperoncino.
  12. You need of Pecorino grattugiato.

Minestra maritata is a traditional Italian soup originating from Naples. In America, it is known as Italian wedding soup, which is quite wrong as the translation of minestra maritata means married soup and refers to the marriage of vegetables and meat, the key ingredients in this soup. In the past, the soup was made with a combination of leftovers cured and fresh meat (typically pork) and. MINESTRA MARITATA, peasant soup from Calabria.

Minestra maritata instructions

  1. La lista è lunga quindi due giorni prima mondate e lavate le verdure e mettetele dopo averle ben strizzate, in un contenitore in frigo.
  2. Il giorno dopo mettere a cuocere la carne, siccome sono di cotture diverse, mettiamo tre pentole, in una il manzo, altra gallina, infine un altra con il maiale, tutte con sedano carota cipolla e una manciata di sale, fuoco lento circa un paio di ore..
  3. A cottura ultimata e quando saranno ben fredde, mettetele in frigo circa 4 ore, io le sistemo fuori al balcone, tanto con il freddo che fa, il risultato è uguale,per tutta la notte..
  4. Il giorno seguente prendere un bel pentolone capiente e versare dentro il brodo della carne, eliminando il grasso che si è solidificato in superficie con una schiumarola..
  5. Arrivato a bollore uniamo le verdure, e dopo la carne, lasciare sobbollire per una decina di minuti, impiattare e spolverare di pecorino e pepe o peperoncino, accompagnare con del buon pane un po' abbrustolito….
  6. Non vi spaventate per i tempi lunghi, un po' di organizzazione e sarà tutto molto semplice, e il risulatato, vi ripagherà della fatica….Buon Natale.

But it does not stop there – minestrone is a thick soup and minestrina is a more delicate or thin soup. In Italian, minestra maritata refers to a broad class of soups that are made up of green vegetables (escarole, broccoli rabe, cabbage, lettuce, kale, and/or spinach) and a meat (meatballs, sausage, cured meats, etc) in a chicken-broth base. Quickly becoming the staple of the Neapolitan diet, it gave rise to the moniker mangia maccheroni, maccaroni eaters. Minestra Maritata – Wild Herb and Pork Soup. WEDDING SOUP – Our guess is that Food of the Italian South will be an iconic cookbook the minute it is released.

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