Minestra Maritata
A traditional Neapolitan festive soup of slow-cooked pork, beef, and mixed bitter winter greens married in a fragrant, golden broth.
- Prep
- 30 min
- Cook
- 150 min
- Total
- 180 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Large stockpot
- •Colander
- •Slotted spoon
- •Ladle
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 40 g
- carbs
- 10 g
- fibre
- 5 g
- protein
- 42 g
- calories
- 580 kcal
Instructions
- 1
Place pork ribs, beef chuck, pancetta, and sausage into a large stockpot.
- 2
Cover with three litres of cold water and bring to a gentle boil over medium heat.
- 3
Skim off the grey foam from the surface using a slotted spoon until clear.
- 4
Add the onion, carrot, celery, peppercorns, and Parmigiano Reggiano rind to the pot.
- 5
Lower the heat and simmer gently for two hours until the meat is completely tender.
- 6
Remove the meat and vegetables with a slotted spoon and strain the broth through a sieve.
- 7
Shred the warm meats into bite-sized pieces, discarding any bones and boiled aromatics.
- 8
Blanch the escarole, chicory, and savoy cabbage in a separate pot of salted boiling water for five minutes.
- 9
Drain the greens thoroughly and press out excess liquid in a colander.
- 10
Return the strained broth to the pot, add the blanched greens and shredded meats, and simmer for ten minutes.
- 11
Ladle hot soup into warm bowls and finish with a generous grating of Pecorino Romano.
Chef's tips
Cook the greens separately before adding them to the strained broth so their sharp bitterness does not overwhelm the delicate meat stock. Skimming the broth thoroughly in the first twenty minutes ensures a clean, golden liquid.
Ingredient substitutions
- chicory (cicoria) → curly endive, dandelion greens, or cavolo nero for a similar bitter profile
- beef chuck → beef shin with bone for extra body in the broth
Storage
Store the cooled soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Gently reheat the soup in a covered saucepan over medium-low heat until simmering and hot throughout.
Common mistakes to avoid
- •Boiling the greens directly in the meat broth from the start, which makes the liquid cloudy and overly bitter.
- •Failing to skim the broth during the initial boil, leaving an unpleasantly greasy mouthfeel.
- •Overcooking the blanched greens until they lose their vibrant texture.
Serving suggestions
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