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Minestra Maritata

Minestra Maritata is one of the most traditional dishes of Neapolitan cuisine. Its name refers to the “marriage” of leafy greens and meats, slowly cooked together to create a rich and comforting soup that is especially popular during the winter months and holiday season.
Portata first course
Cucina napoletana
Keyword Minestra Maritata, Neapolitan Wedding Soup, Neapolitan Soup, Italian Soup, Winter Soup, Traditional Neapolitan Cuisine, Greens and Meat Soup, Campanian Recipes
Preparazione 30 minuti
Cottura 3 ore 30 minuti
Tempo totale 4 ore
Servings 8
Calories 420kcal

Equipment

  • Large stockpot
  • Large saucepan
  • Cutting board
  • Chef’s knife
  • Colander
  • Ladle

Ingredienti

  • 500 g pork ribs
  • 300 g pork shoulder cut into chunks
  • 300 g beef brisket
  • 1 chicken leg
  • 1 onion peeled
  • 2 celery stalks
  • 2 carrots
  • Salt to taste
  • 500 g escarole
  • 300 g curly endive
  • 300 g chicory
  • 200 g cabbage
  • 200 g Swiss chard
  • Grated Parmigiano Reggiano cheese

Istruzioni

  • Place the pork ribs, pork shoulder, beef, chicken, onion, celery, and carrots in a large stockpot. Cover with about 4 liters of cold water.
  • Bring to a gentle boil. Skim off any foam that rises to the surface. Reduce the heat and simmer for about 2 to 3 hours until the meats are tender.
  • Remove the meats from the broth. Strain the broth and discard the vegetables.
  • Cut the cooked meats into bite-sized pieces and set aside.
  • Wash all the greens thoroughly. Remove tough stems and roughly chop the leaves.
  • Bring a large pot of water to a boil and blanch the greens for 3 to 5 minutes. Drain well.
  • Return the strained broth to the stockpot and bring it back to a simmer.
  • Add the blanched greens and the chopped meats to the broth.
  • Simmer gently for 30 to 40 minutes, allowing the flavors to blend.
  • Taste and adjust the salt if necessary.
  • Serve hot with a generous sprinkle of grated Parmigiano Reggiano.

Note

Different families use different combinations of greens depending on seasonal availability.
Some traditional versions include pork rind, sausage, or other cuts of pork.
The soup tastes even better the following day after the flavors have fully developed.
Crusty bread is often served alongside the soup.