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Easiest Way to Prepare 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. This is the dish that opens the great Christmas Day feast in Neapolitan households.

Minestra maritata It is so popular, in fact, that it has been marketed as a canned soup by. 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. You can cook Minestra maritata using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Minestra maritata

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

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. 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..

Hearty Wedding Soup-Minestra Maritata is traditionally served in Italian homes during the holidays, such as Christmas, New Year, and even Easter. It's the delicious combination of meats, vegetables, and the broth is how it became known as "Minestra Maritata,"; which lightly translates in Italian to a marriage of meat and veggie. 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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