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Easiest Way to Make Perfect Minestra maritata

Minestra maritata. Huge Selection at Great Low Prices. 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.

Minestra maritata The name minestra maritata actually means "married soup," rather than "wedding soup," and it refers to the "marriage" of flavors in this hearty, savory soup, which was originally intended to be a one-course meal. 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. You can have Minestra maritata using 7 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Minestra maritata

  1. It’s 2 cespi of scarola bianca.
  2. It’s 200 g of pinoli.
  3. It’s 200 g of gherigli di noci spezzettate.
  4. You need 8 cucchiai of olio evo.
  5. It’s 300 g of uvetta.
  6. You need 300 g of olive verdi.
  7. Prepare of sale, pepe bianco.

It's the kind of thing that was once looked down on by urban middle and upper class. MINESTRA MARITATA, peasant soup from Calabria. But it does not stop there – minestrone is a thick soup and minestrina is a more delicate or thin soup. Quickly becoming the staple of the Neapolitan diet, it gave rise to the moniker mangia maccheroni, maccaroni eaters.

Minestra maritata instructions

  1. Mettete a bagno l’uvetta in un po’ di acqua a temperatura ambiente..
  2. Pulite e mondate la scarola, eliminando la terra e le foglie esterne..
  3. In una padella antiaderente fate tostare i pinoli e le noci spezzettate.
  4. Strizzate e asciugate l’uvetta.
  5. Denocciolate le olive tagliando a pezzi la polpa con un coltello.
  6. Fate scaldare l’olio in una padella, aggiungete la scarola in foglie separate e coprite per una prima stufatura..
  7. Quando il coperchio si chiuderà bene e la scarola si sarà ridotta di volume aggiungete le noci, i pinoli, l’uvetta e le olive, mescolate e fate insaporire a fuoco lento, sempre col coperchio, per circa 45 minuti..
  8. Quando gli ingredienti si saranno amalgamati di sapore, scoprite e fate soffriggere per circa 10 minuti. salate a piacere, pepate, spegnete e servite..

The term "wedding soup" is actually a mis-translation of the Italian phrase minestra maritata, which literally translates to "married 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. Minestra maritata makes the most of simple ingredients and is the perfect example of la cucina povera, the no-waste "poor cooking" tradition from rural Italy. There are a number of regional variations, of course, and home cooks are at liberty to customize according to what they have on hand. 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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