Wednesday, April 24 2024

Soffritto soup is one of the quintessential dishes of Neapolitan cuisine.

A delicacy prepared with pork offal seasoned with tomato paste, plenty of hot chili peppers, and other flavorings, including bay leaves.


It is eaten either as a soup or even as a pasta sauce.

In Naples and its province, soffritto is sold ready-made in butcher shops, so seasoning pasta with this delicacy is very easy; the task becomes more arduous if you want to prepare soffritto from raw materials.

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The pasta that goes best with soffritto is bucatini, although many people do not disdain the pairing with paccheri, spaghetti or similar variants of long pasta, in my opinion, are the most suitable type of pasta to pair with this sauce that is as special as it is flavorful.

 

 

 

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 14 oz of Bucatini pasta
  • 3.3 lbs (about 1.5 kg) of pork offal (various pieces of pork meat)
  • 6 tablespoons of tomato paste
  • 2.2 lbs (about 1 kg) of tomato puree
  • 1/2 cup of red wine
  • 6 tablespoons of extra-virgin olive oil
  • 5.3 oz (about 150g) of lard
  • 3 hot chili peppers
  • 5 bay leaves
  • 1 sprig of rosemary
  • Salt, to taste

 

METHOD

Clean and wash the pork offal thoroughly.

Dice them and soak them for about two hours in cold water.

Change the water frequently when it becomes colored by the blood of the meat.
Before returning them to the pan, rinse them thoroughly until they have released all the blood.

In a very large, high-sided pan, heat the oil and lard together, then add the giblets and brown them over a fairly high flame.

Add the tomato paste diluted with a little warm water and the red wine, then the tomato puree, bay leaves, rosemary, strong chilies and salt.

Lower the heat and cook everything for about 5 minutes.

Add 2 cups of water and continue cooking for at least two hours on a low flame, stirring occasionally to prevent it from sticking to the bottom.

When the sauté is ready, cook the pasta and once drained, sauté it in the pan with the sauce.

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