Thank you for an information post about this soup. The original name was Minestra Maritata. It would take a lifetime, and then some, to learn all there is to learn, and try all there is to try. Clean escarole leaves well in cold water and tear into bite size pieces to make 3 cups. Looking to amp up your beef stew but unsure where to start? All minestre (plural) may or may not have pasta (or pastina) or rice or grains added to thicken them. Minestra maritata is a traditional Italian soup originating from Naples. But it does not stop there – minestrone is a thick soup and minestrina is a more delicate or thin soup. Blanch the salt pork for a few minutes in unsalted water to remove the excess saltiness. “Wedding soup” is a popular Italian-American dish made with escarole and tiny meatballs simmered in chicken broth and adorned with small pasta, typically of the tiny acini di pepe (or “peppercorn”) type. Looks great. All Rights Reserved. Thank you for sharing this special – and for me unusual – recipe in such a detail. Italian Wedding Soup (Minestra Maritata) Italian Wedding Soup is actually a mistranslation into English of the original Neapolitan soup. Peppe Sidoti (cibidicasa.com) pointed them out to me. And serving it separately. in Minnesota! In a very large stockpot, combine the hen, veal shank, pork ribs, celery, carrots, garlic and dried chiles. What we have come to know and love as Italian Wedding Soup, is actually an ancient Neapolitan soup called minestra maritata, which translates to “married soup”, not wedding soup. http://www.dipbot.unict.it/alimurgiche/piantespontanee.aspx She cooked what she learned from her mother and everything is guesswork now. In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive … In today’s market, for example, they were out of chicory, so I made due with a combination of the other green veggies. When the broth is done, remove the hen, veal shank and pork ribs. Minestra maritata is cheap but tasty and very filling, a perfect example of la cucina povera, the cooking of the poor, the kind of stick-to-the-ribs eating that fueled hard-working, hard-scrabble contadini (farmers) and operai (workers) back in the day. The broth can be prepared a few days before the rest of the soup, making it a quick and easy spring time supper. Let us know how you like it. Yield: Serves a crowd, at least 4-6 persons. Frank, there are entire websites that document these greens in wonderful detail. 2. MINESTRA MARITATA, peasant soup from Calabria. There are other wild greens that they have over in Italy that I wish we could find here. All posts and other material contained on this website is, unless otherwise stated, the property of Frank A. Fariello, Jr. 1 bunch (6 ounces) rapini, tough stems removed and coarsely chopped. Leave it to you – the food historian – to dig deeply into the background of this dish. Meanwhile, bring a large pot of water to a boil over high heat. Post was not sent - check your email addresses! Francesconi suggests a mixture of half Parmesan and half caciocavallo, a very typical Neapolitan cheese that you can usually find in the US in Italian delis. As for the cheeses, Parmesan is always part of the mix. Bring the broth to a boil. ‘A menesta co’ ‘a pizz’ e’ pulenta is one of the most prized winter dishes in Avellino. Fun fact: Italian wedding soup has nothing to do with matrimony and it isn’t actually served at Italian weddings—it’s actually just a poor translation of minestra maritata.To be fair, maritata does mean married but in this instance, it’s referring to a different type of union—namely the marriage of flavors.That said, the combination of savory … My grandfather (who was from a little town close to Bari in Puglia) developed a taste for polenta when he was up North as a soldier during the war. Or you can start and stop at various stages as your schedule allows. Minesta in Italian means soup. Very bold flavors and very hearty. This is somewhat close to my grandmother’s (all that pork but don’t remember the salami). I’d follow it with a piece of fruit, nothing more. ), coarsely chopped to fit on a soup spoon. As you know, I adore soup and this one looks perfect for these dreary days we’ve been having in our area. In this soup beef mince meatballs are simmered with escarole and orzo. Minestra Maritata - Wild Herb and Pork Soup | Edible Jersey Pull the pork off the ribs and cut up the other meats into bite-sized chunks and set aside, with a ladleful of the broth to keep it moist. Francesconi says that the water should cover the meats by ‘four fingers’, if you want to measure that way…. About 10 minutes or so before the vegetables are done, add back the meats. This site uses Akismet to reduce spam. Can you believe I have never tasted it? Chop or slice your vegetables and throw them into the boiling water. He suggests using the best sausage you can find for this dish. This soup in fact has nothing to do with weddings. Minestra maritata (The Original “Wedding Soup”). A slow cooker can can take your comfort food to the next level. Learn how your comment data is processed. And meatballs so nutritious Skim the fat from the surface of the broth and pour it into a clean stockpot, stopping when you reach the solids at the bottom. The term “wedding soup” comes from the Italian language phrase “ minestra maritata ” (“married soup”), which is a reference to the flavor produced by the combination/”marriage” of greens and the meat. A delicious Italian Wedding Soup Recipe - Minestra Maritata Let the soup cool, if possible overnight in the fridge. An example of this is Minestra Maritata—or Italian Wedding Soup—which is similar to the basic Minestra but with the addition of little meatballs. As for the meats, other types of cured pork can substitute, although I would stay away from smoked meats, which would give the soup an uncharacteristic taste. It is so popular, in fact, that it has been marketed as a canned soup by Progresso under the funny name “Chickarina Soup“. Chop or slice your vegetables and throw them into the boiling water. And feel free to experiment with ingredients other than the ones I’ve suggested here; this is a poor person’s dish, so if you use what you can find locally, you will simply be carrying on an old tradition. ), Aromatics to flavor the broth (see Notes), 1 head of chicory, trimmed and roughly chopped, 1 small head of green cabbage, trimmed and sliced thin, 1 bunch of broccoli rabe, trimmed and roughly chopped, 350g (3/4 lb) salt pork (or, if you can find it, lardo), 150g (8 oz) of Parmesan, caciocavallo and/or another hard cheese, cut into cubes (see Notes). Mmmm boy, it’s good! The ingredients blend or marry well together, hence the name Minestra Maritata. The Italian Wedding Soup is perfect for one of those cold winter days when you want the aroma from your kitchen surrounding you with warmth and goodness. Regarding the pizza di polenta, I’m not sure what this consisted of, but I believe it was slices of polenta, fried in a cast iron pan which had been periodically treated with lard. As soon as the water comes back to the boil, drain them in a colander, rinse with cold water and then, using a spatula or wooden spoon (or even your hands) press out as much water as you can. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. At least not yet. Remove most (but not all) of the fat, then bring the pot back to the simmer. The soup earned its name because of the perfect … Fish out the meats and aromatics with a slotted spoon. https://tastykitchen.com/recipes/soups/minestra-maritata-italian-wedding-soup the soup looks beautiful in the spendid Deruta dishes! Your recipe is very similar to one that a cousin of mine once shared with me. If there was one true minestra maritata, I thought, certainly the Italian Academy of Cuisine would know. Discard the aromatics. Let the pot cook gently for about 30 minutes, or until the vegetables are very soft. The term wedding soup comes from Italian “minestra maritata” (married soup… The soup can be refrigerated for up to 2 days. 350g (3/4 lb) salt pork (or, if you can find it, 3-4 large mild Italian sausages (about 500g/1 lb. The modern version is simpler, with more familiar meats and a variety of greens that are not generally available in America—borage and chicory shoots, for instance. Remove all the meat from the hen, veal shank and pork ribs and cut into bit-size pieces. Requests for permission to reproduce or distribute materials available on this website should be directed to gnocchiaifunghi@gmail.com. 1/2-1 cup soup pasta (orzo or other small pasta) optional. Rich broth, white wine, creamy beans, and hearty meatballs unite to form a marriage made in culinary heaven. The mix of meats and vegetables here, as well as the proportions, are really just guideposts. Fill another large pot with water, salt very lightly and bring to the boil. Cook the orzo according to the package directions. Taste for seasoning and add salt and pepper if desired. In southern Italy you can say they’re “maritati” (i.e. Feel free to personalize the soup by mix and matching meats that you like, add more or less of this or that. With noodles so delicious The only problem in trying to replicate her recipe outside Italy (or, for that matter, outside Campania) is that it calls for a good number of typical local meats and vegetables well-nigh impossible to find elsewhere, like broccoli di foglia (‘leaf broccoli’), torzella, another kind of local leafy cruciferous vegetable, or scarolella, a local ‘wild’ escarole. Directions. Reproduction or retransmission of the materials, in whole or in part, in any manner, except for non-commercial, personal use, without the prior written consent of the copyright holder, is a violation of copyright law. Add a large pinch of salt and pepper and reduce the heat to low. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. To make meatballs: Blend the first 6 ingredients in a … This is a very conforting soup my Mum use to make a lot. But if you can’t find caciocavallo, you can use another sharpish semi-hard cheese like provolone (also from Campania) or pecorino. It’s the kind of thing that was once looked down on by urban middle and upper class Italians but has lately become very chic, both in Italy and all over the world. Enter your email address below and you'll receive new posts in your inbox as soon as they're published, at absolutely no charge. Italian Minestrone Soup “Minestra” “Zuppa e su”, Soup is on.. Can you think of anything better on a cold afternoon to warm your bones than a comforting bowl of vegetable soup or as we call it…Minestra” This nutritious soup comes together with minimal effort and is a very economical meal should you have a large family to feed. 4 ounces (1/2 bunch) dandelion greens, coarsely chopped. Throughout Italy, every region (and actually quite often every household) has its own version of Minestra. But it does not stop there – minestrone is a thick soup and minestrina is a more delicate or thin soup. http://www.baiazzurravulcano.com/ita/LE_PIANTE_ALIMURGICHE_EOLIANE.pdf, I always love coming across many (somewhat) different versions of this classic! If you want to help us out to cover those costs with a totally voluntary contribution in whatever amount you want to give, you’d be our BBF! If you can’t find broccoli rabe, feel free to use regular broccoli. Strain the broth through a fine sieve into a large bowl. Origin of Italian Wedding Soup. My mom made this soup using the ends of ham salami procutto spare ribs sausage and whatever pork she had the greens were dandelions escarole cabbage fennel fronds and the bulb sliced thin she made the meat into a soup boiled all the greens added this to the soup added pepperoni and when served added parmiagiano cheese I made it for the first time and though my Moms was the best mine came pretty close my nephew asked me to make it and your recipe is really close to what I remember my Moms Grazie I thank you. And you can try out others that strike your fancy; I’ve read that collard greens are very nice in this soup, for example. 687 reviews. foodformyfamily.com/recipes/italian-wedding-soup-minestra-maritata Salt … In fact, some versions of the dish call for other meats, like chicken and beef, even if, to my mind, pork is what gives this dish its unique character. Our 22 Best Crock Pot and Slow-Cooker Recipes. And, by the way, Francesconi suggests serving the meats in a separate bowl, so each diner can add as much or as little meat as they would like. Pass the cheese at the table. Season with salt and pepper and serve piping hot in rimmed soup plates. Add enough of the water to just cover the meats and bring to a simmer over moderately low heat. But the simmering doesn’t require much attention and the dish itself can easily be made ahead of time. The fat will have risen to the top of the pot and solidify. (We’re talking about WWI…) She made a very soft porridge-like polenta, but I really like the idea of the fried version. If you happen to have such things in your garden, by all means include them. (And NO its not served at Italian Weddings) The latter is the case of minestra maritata, known in English as “Italian wedding soup” but more accurately translated as “wedded broths.” Despite of the moniker, the dish is not served at Italian weddings. For the soup. Angelina also like to make polenta from time to time. Add the salt pork and other meats to a large pot and cover by at least 5cm/2 inches with water. Minestra maritata is a soup, but this original Italian Wedding Soup so hearty it’s really a one-course meal or piatto unico. Bravo! Bring to a gentle simmer over low heat, skimming off any scum that rises to the top. It’s a lot different from what we commonly think of as ” wedding soup.” And yes, Frank, you can come to the next dinner. I really liked the idea of learning how to recognize wild edible greens but never did. Some say the recipe goes all the way back to ancient Roman times and was made from various leftover scraps of cured and fresh meats (traditionally pork) and a mixture of leafy greens that could be bought in the market or scavenged from the countryside. Two that I’d really like to try are cardilli (a.k.a. Francesconi does not specify the aromatics, but I generally use the typical ones for Italian broths: an onion or two, two carrots, two celery stalks, plus a few sprigs of fresh parsley. Then several years ago, it started showing up on Italian restaurant menus as Italian Wedding Soup, or Minestra Maritata (marriage). Add the salt pork and other meats to a large pot and cover by at least 5cm/2 inches with water. Chick chick chickarina soup! Thanks for stopping by Letizia! In Italian, to say that two things go well together, one can say “si sposono bene” (They’re well married). One of my favorites is orapi, a type of wild spinach. married). Minestra Maritata translates to married soup. … Thank you for giving us a long-awaited answer! For me the definitive recipe for minestra maritata can be found in the cookbook La cucina napoletana by Jeanne Caròla Francesconi, the doyenne of Neapolitan cookery. sturdy greens (kale, endive, chard, escarole, spinach, etc. His mother used to pick such greens every day for her lunch. I actually like both the original and the Italian-American version, but the original is really something special. Meanwhile, in a large pot of boiling salted water, cook the fresh greens in 2 or 3 batches until just tender, 5 to 8 minutes; if you are using a combination of greens, cook each variety separately. I’ve also seen recipes that call for Parmesan only. You mention the wild escarole. It may be that such greens (or similar ones) do exist, but alas, I am not a forager. Well, the ancestor of this familiar, homey Italian-American classic, the original Italian Wedding Soup, is an ancient Neapolitan soup called minestra maritata, which actually means “married soup”, not wedding soup, and refers to the ‘marriage’ of meats and green leafy vegetables that comprise its main ingredients. So I’ve tried to ‘translate’ the original Italian Wedding Soup recipe by substituting reasonably priced ingredients that should be fairly easy to find in a well-stocked in US supermarket and—I hope—elsewhere. Mix and bring it all to a simmer. 2 celery ribs, including the leafy tops, coarsely chopped, 6 pounds fresh greens, cored and stemmed as necessary, including any or all of the following: escarole, chicory, dandelion and broccoli rabe, Freshly grated Parmigiano-reggiano cheese. trimmed and roughly chopped, Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Reddit (Opens in new window), “Minestra maritata (The Original Italian “Wedding Soup”)”, https://memoriediangelina.com/2013/02/03/minestra-maritata-the-original-wedding-soup/, http://www.dipbot.unict.it/alimurgiche/piantespontanee.aspx, http://www.baiazzurravulcano.com/ita/LE_PIANTE_ALIMURGICHE_EOLIANE.pdf. Then add your aromatics. Known as minestra maritata in Italian, something was lost in translation when this dish was brought to the United States. 5 from 2 votes. Continue simmering for about 2-1/2 or 3 hours, until the meats are very tender and the broth is flavorful. Where Apice is a mere stone’s throw from Avellino, I was hoping at some point you’d post a recipe for this! Glad I stopped by to see this soup post Frank. Add the escarole and meatballs and lower heat to medium; cook for 5 minutes. Then there is zuppa and this Italian word shares the common root with soupe … In this recipe, the escarole is cooked separately to remove some of the bitterness and to keep the soup … Italian-Americans of a certain age will doubtlessly remember this jingle: Chick chick chickarina soup! Add these blanched vegetables to the broth along with the cubed cheese. His choice, cacciatorini, a dry, aged, spicy salami or pork and beef, or salsiccia Napoletana piccante, an excellent dry sausage from Naples. So true. this link is to an external site that may or may not meet accessibility guidelines. We don’t monetize this blog in any way, but it does cost us money to maintain it. I am loving the history – and of course this recipe is so different than what I make (all those tiresome little meatballs). Frank, did Angelina ever make this with polenta instead of pasta? I'm sure that someone not knowledgeable with the Italian language translated it to Italian Wedding Soup. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of … Italian Wedding Soup. It's called Minestra Maritata, or married soup, presumably because of the highly successful marriage of rich meat stock and slightly bitter greens. Serve hot, with crusty bread and, for those who like it, some additional grated Parmesan cheese on the side. Serve an Italian sparkling wine—perhaps a nonvintage Zardetto Prosecco—or a fruity, dry regional white, such as Regaleali Nozze d'Oro, to offset the bitter greens. June 20, 2018 marisa@internode.on.net 1 Comment. I’m going to be making the “wedding soup” with a class and now you have made my job of researching the recipe’s history that much easier! Add the meats and greens to the broth and bring just to a simmer. It's called Minestra Maritata, or married soup, presumably because of the highly successful marriage of rich meat stock and slightly bitter greens. I prefer to mix things up—and I would are say, that’s the more usual practice. This is the dish that opens the great Christmas Day feast in Neapolitan households. It's a beautiful dish—dark winter greens and clear amber broth—with origins that go back to the 16th century.In days of yore, all sorts of animal parts were used to add substance to the broth for this soup, including pig's ears (lots of cartilage there to give body to the both) and guanciale, or cured pork cheeks. There’s so much regional food in Italy once can spend a lifetime trying it all. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Thanks, Alessandra! Because Grandma never wrote down a recipe. I had never heard of wedding soup before I started reading blogs and up to this day wondered with my husband where the recipe originated and why they called it that, as it is never really served in Italy, at least not in the north to my knowledge. 6 cups coarsely chopped cabbage (about … MINESTRA MARITATA, peasant soup from Calabria. It’s the delicious combination of meats, vegetables, and the broth is how it became known as “Minestra Maritata,”; which lightly translates in Italian to a marriage of meat and veggie. Origin. So I attest to its authenticity. Minestra Maritata soup recipe features prosciutto, bread, beef, pork, veal, Grana Padano, Minestra Maritata, prosciutto brodo, brodo, rapini, escarole cicorione, puntarelle) and boraggine. Just be sure to hold back the pasta until ready to serve it. Cover partially and cook until the broth is very flavorful, about 3 hours. You know, I don’t think I’ve ever made a real minestra maritata, although I do make chicken soup with tiny meatballs and greens tossed in. Drain the greens and when they're cool enough to handle, squeeze them dry. In the past, the soup was made with a combination of leftovers cured and fresh meat (typically pork) … Place the ribs, pig skin, bones, pancetta, pig ear (if using), and trotter (if using) in a large pot and add enough water to cover. Unortunately, I don't have her recipe but recently found this one in our local paper, courtesy of Ike DeLorenzo. Italian Wedding Soup. Copyright and other intellectual property laws protect these materials. Quick Italian Wedding Soup with Meatballs Minestra Maritata. It refers to the marriage of flavours between meat and greens. All minestre (plural) may or may not have pasta (or pastina) or rice or grains added to thicken them. You know, I remember seeing foragers close by the house when we were living just outside Rome.