Minestra Maritata

Minestra maritata is a typical dish of Neapolitan cuisine, in which different types of meat and green leafy vegetables are combined. Traditionally it is prepared during the holidays, particularly at Christmas. Here is the traditional recipe to prepare this hearty dish.

Ingredients

• 300 g of Swiss chard
• 300 g of chicory or escarole
• 300 g of broccoli or cabbage
• 300 g of beef, preferably a part with bone for the broth
• 300 g of pork ribs
• 1 Neapolitan salami
• 1 piece of aged lard
• 1 onion
• Salt and pepper to taste
• Grated pecorino cheese, to taste

Preparation

1. Start by preparing a meat broth by placing the beef and pork ribs in a large pot with cold water. Bring to a boil and let simmer for at least an hour to obtain a rich broth. During cooking, skim occasionally to remove impurities that rise to the surface.
2. Clean all the vegetables, wash them and cut them into pieces. When the broth is ready, add them to the pot along with the whole onion and the aged lard.
3. Let cook over medium heat for about 30 minutes, until the vegetables are soft.
4. Meanwhile, grill the Neapolitan salami separately and then add it to the soup once the vegetables are ready.
5. Adjust salt and pepper, and let simmer for a few more minutes so that all the flavors blend well.
6. Serve hot, sprinkled with grated pecorino cheese to taste.

Curiosities

The minestra maritata actually has nothing to do with a “marriage” in the literal sense. The term “maritata” refers to the pairing, the “marriage” between meat and vegetables that are combined in this dish to give life to a balanced and hearty flavor. The dish is a symbol of conviviality and the richness of flavors of the Neapolitan tradition.