WEDDING SOUP: THE FAMOUS NEAPOLITAN DISH

The preparation of this dish requires dedication and patience, (BUT NOT DIFFICULT ) so much so that it has now become uncommon on modern Neapolitan tables, although it remains a typical dish of the holidays and of many traditional trattorias. so old that it is a recipe that is very close to a particular soup that can be traced back to Apicius’ De Conquinaria.

It was probably the Spaniards, however, who “imported” it to Neapolitan soil in the 1300s.

In Spain, in fact, a very similar soup known as “Olla Potrida” is widespread, which would have given rise in Naples to the minestra maritata (or “pignato grasso”) and a few centuries later, in Lombardy, to the typical cassoeula.

The wording maritata derives from the fact that the ingredients of meat and vegetables, are “maritated” by participating together in the soup.

The recipe over the years has been greatly reworked by eliminating or modifying ingredients that are increasingly rare to find commercially.

During traditional festivals, however, typical vegetables for preparing minestra maritata can still be purchased in the local markets of Naples, which are typically chicory, small scarole (scarulelle), savoy cabbage and borage, which gives it a bitter note. Catalogna (in Neapolitan: puntarelle) is also used in some variations.

The meat is typically pork, with tracchie,pancetta and other cuts.

According to Neapolitan tradition, it is prepared on Boxing Day to “clean up” from the revelry of the holidays. Actually, if you prepare “menesta maretata” according to the original recipe, it will certainly not be a light dish.

However, if you follow the suggestions, you will get a tasty and light dish while respecting traditions.

Why You’ll Love This Recipe

• Rich History: A dish tracing its origins to Apicius’ De Conquinaria and Spanish influences like “Olla Potrida.”
• Holiday Tradition: Often prepared on Boxing Day as a flavorful post-holiday meal.
• Balanced Flavors: Bitter greens marry perfectly with rich meats for a comforting yet vibrant soup.
• Customizable: Adjust the mix of meats and greens based on availability and preference.

Cooking Time

• Preparation Time: 1 hour (plus cooling time)
• Cooking Time: 2.5–3 hours
• Total Time: ~4 hours
• Servings: 6

Ingredients

For the Stock

• 10 oz beef muscle
• 10 oz lean beef cover
• 1 pig’s foot
• 7 oz cleaned and defatted pork rind
• 1 coarsely cleaned ham bone or piece
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 onion, quartered
• 1 clove garlic
• 1 large potato, peeled and diced
• 1 chopped tomato
• 6 liters of water
• Salt, to taste

For the Vegetables

• 1 kg “minestrella” (a mix of wild greens: chicory, chard, wild spinach, borage)
• 4 bundles plain escarole
• 4 bundles black broccoli
• 2 bundles leaf broccoli
• 2 bundles torzella (Greek cabbage)
• 1 small savoy cabbage
• 1 rind Parmigiano Reggiano cheese, cleaned
• Marjoram, to taste

For Serving

• Grated pecorino or caciocavallo cheese

Step-by-Step Method

1. Prepare the Stock

1. In a tall, large saucepan, combine the beef muscle, beef cover, pig’s foot, pork rind, ham bone, carrot, celery, onion, garlic, tomato, and potato.
2. Add 6 liters of water and bring to a simmer. Skim off any impurities or excess fat using a skimmer.
3. Cook until the meat is tender (about 2 hours). Remove the meat with a skimmer and set aside.

2. Strain the Broth

1. Strain the broth through a fine mesh sieve to remove vegetable solids. Let it cool and refrigerate briefly to solidify the fat.
2. Skim off the fat layer from the surface for a cleaner broth.

3. Blanch the Greens

1. Clean all vegetables thoroughly, rinsing multiple times to remove grit.
2. Blanch each type of green separately in salted boiling water until slightly softened.
3. Drain well and reserve some of the cooking water from the escarole and savoy cabbage for adjusting soup consistency later.

4. Shred the Meats

1. Once cool, shred the cooked meats into small flakes.
2. Slice the pork rind into strips and carve small pieces from the ham bone.

5. Assemble the Soup

1. Bring the strained stock back to a boil. Add the blanched vegetables and marjoram, cooking for 30 minutes.
2. Add the shredded meats and continue cooking for another 30 minutes.

6. Add the Parmigiano Rind

1. Clean the Parmigiano rind by scraping off the surface. Cut it into small pieces.
2. Add to the soup and cook for an additional 15 minutes, allowing the flavors to meld.

Serving

• Serve hot with a generous sprinkling of grated pecorino or caciocavallo cheese.
• Pair with crusty bread for a complete meal.

Tips

• Substitute Greens: If traditional vegetables are unavailable, substitute with locally accessible bitter greens or kale.
• Make Ahead: This soup tastes even better the next day. Store in the fridge and reheat gently for enhanced flavor.
• For a Lighter Version: Use leaner cuts of meat and reduce pork rind.

Nutritional Information (Per Serving)

Minestra Maritata is a true celebration of Neapolitan culinary heritage. Whether served at a festive gathering or as a comforting winter dish, it embodies the warmth and richness of traditional Italian cooking. Buon appetito!

Wedding Soup Recipe

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Servings 6

Ingredients

  

• 10 oz of beef muscle
• 10 oz of ungreased beef cover.
• 1 pig’s foot
• 7 oz cleaned and defatted pork rind
• 1 coarsely cleaned ham bone or piece
• 1 carrot
• 1 celery stalk
• 1 onion
• 1 clove of garlic
• 1 large peeled potato
• greens
• – 1 kg of “minestrella”
• mixture of wild greens: chicory, chard, wild spinach and borage
• 4 bundles of plain escarole
• 4 bundles of black broccoli
• 2 bundles of leaf broccoli
• 2 bundles of torzella Greek cabbage
• 1 small savoy cabbage
• marjoram
• 1 rind of Parmigiano Reggiano cheese
• Grated pecorino or caciocavallo cheese
• salt

Instructions

 

• Prepare a stock by placing in a tall, large saucepan all the cuts of meat, carrots, celery and onion cleaned and cut into mouthfuls, garlic, chopped tomato and 1 potato.
• Add about 6 liter of water and bring to a simmer. while cooking, salt and degrease the broth with a skimmer.
• When the meat is well cooked the meat should be cooked, with the skimmer lift the meat from the broth and keep it aside.
• Strain the broth by removing all the vegetable stock and let it cool ,removing any additional fat that will solidify on the surface.
• Clean and clean all the vegetables rinse them several times and blanch them separately in boiling water and salt, letting them drain well.
• Save some of the cooking water from the escaroles and savoy cabbage that you may need for the liquidity of the soup.
• Meanwhile, fray the cooked meat into small flakes, the rind into strips and carve small pieces from the meat near the ham bone with a small sharp knife .
• Bring the stock back to a boil and add the previously blanched vegetables and marjoram .
• Cook for 30 minutes and add the meats,allowing the cooking to complete for another half hour.
• Clean the Parmigiano cheese rind, scraping off the surface, cut it into small pieces and add it to the soup let it cook for about 15 minutes more.
• Then serve with a sprinkling of grated cheese.
• Set aside in a colander to cool so that all the broth comes out, let it cool well and keep it aside.