Neapolitan easter soup recipe - minestra di pasqua
Recipe by Rosa Lanzillotti
3/4 pound (325 g) breast of veal
1 pound (450 g) beef shank
3/4 pound (325 g) pig's tails (substitute lean pork if you prefer)
3/4 pound (325 g) Neapolitan sausages
1/2 pound (205 g) Neapolitan salami
Fresh parsley and thyme
Marjoram
A little rosemary
1 teaspoon tomato paste
1 medium-sized onion
1.5 quarts (1.5 liters) water
5 pounds (2 1/4 k) cardoons stripped of their fibrous threads, OR
5 pounds (2 1/4 k) leafy vegetables (savoy cabbage, lettuce, beet greens etc.)
1/2 cup dry white wine
Salt (to be added at the end)
Pepper or hot pepper to taste
Prep. Time → 1h min
Cook Time → 2h min
1. On Easter Eve make broth using the meat and the herbs; begin with cold water to cover and place the herbs in a gauze pouch so you can remove them easily when the broth is done (an hour or somewhat more simmering; taste the liquid and correct seasoning). Remove and discard the herbs. Remove the meat from the broth, pluck it from the bones, and set it in a bowl, with enough broth to cover.
2. The next day skim the fat from the bowl and the soup pot and stir in the wine. Scrub chop and boil the greens until almost done, drain them well, and finish cooking them in the broth with the meats, seasoning to taste. Serve with slices of toasted bread.
3. The wine? A light red, for example Vesuvio Rosso DOC.
starters August 29, 2013 16:03
No one has liked this recipe.
No comments yet.