Minestra Maritata Molisana
A rich winter soup of mixed bitter winter greens married with tender pork and sausages in a savoury broth. In dialect it is called menestra 'mmeritata.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Large stockpot
- •Medium saucepan
- •Slotted spoon
- •Colander
- •Fine-mesh sieve
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 38 g
- carbs
- 12 g
- fibre
- 6 g
- protein
- 38 g
- calories
- 540 kcal
Instructions
- 1
Place the pork ribs, sausage, pork rind, prosciutto trimmings, and peppercorns into a large stockpot.
- 2
Cover with 2.5 litres of cold water and bring to a gentle boil over medium heat.
- 3
Skim off any grey foam that rises to the surface using a slotted spoon.
- 4
Lower the heat, cover partially, and simmer gently for 75 minutes until the pork is tender.
- 5
Bring a separate large pot of salted water to a rolling boil.
- 6
Blanch the cabbage, escarole, chicory, and borage for 5 minutes until wilted.
- 7
Drain the greens thoroughly in a colander, pressing lightly with a spoon to remove excess water.
- 8
Lift the cooked meats from the stockpot, slice the sausage and rind, and pull rib meat off bones.
- 9
Strain the hot broth through a fine-mesh sieve to remove peppercorns and stray bone fragments.
- 10
Return the strained broth, cut meats, and drained greens to the stockpot.
- 11
Simmer uncovered over low heat for 15 minutes until the flavours marry together.
- 12
Ladle into warm bowls and finish with a generous shower of grated Pecorino cheese.
Chef's tips
Blanching the bitter greens separately is crucial to temper their harsh bite before they join the delicate broth. You can prepare the pork broth a day ahead and refrigerate it to easily lift off any excess solidified fat.
Ingredient substitutions
- field chicory → curly endive or dandelion greens
- Pecorino del Matese → Pecorino Romano or aged Caciocavallo
- borage → Swiss chard or curly kale
Storage
Store cooled soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a saucepan over medium-low heat until piping hot throughout, adding a splash of water if reduced.
Common mistakes to avoid
- •Cooking raw greens directly in the meat broth without blanching, which makes the soup unpleasantly bitter.
- •Boiling the broth too vigorously, which emulsifies fat and leaves the soup cloudy.
Serving suggestions
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