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How to Make Appetizing 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. 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.

Minestra maritata It's called Minestra Maritata, or married soup, presumably because of the highly successful marriage of rich. 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 cook that.

Ingredients of Minestra maritata

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

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. 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.

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.

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. Katie Parla is a masterful storyteller, and the text is engaging yet deeply informative.

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