Minestra mariconda

Minestra Mariconda is a dish from the Italian culinary tradition, particularly from the Emilia-Romagna region. It’s a very rich and hearty soup that was prepared in the past for celebrations. Here’s how it’s made:

Ingredients

• 150 g of macaroni
• 150 g of mixed boiled meats, diced (beef, capon, etc.)
• 70 g of raw ham, diced
• 60 g of grated Parmesan cheese
• 30 g of butter
• As much meat broth as needed
• Salt and pepper to taste
• Nutmeg (optional)

Preparation

1. Bring a pot of plentiful meat broth to a boil.
2. Cook the macaroni until al dente.
3. In a large pan, melt the butter and briefly sauté the diced raw ham.
4. Add the diced mixed boiled meats and sauté for a few minutes, stirring gently.
5. Drain the macaroni, reserving some of the cooking broth, and add them to the pan with the boiled meat and ham.
6. Stir over medium heat, adding some broth if necessary to keep the soup moist.
7. Adjust the seasoning with salt and pepper, grate some nutmeg over if you like, and mix in the Parmesan cheese.
8. Serve the soup hot with an extra sprinkle of Parmesan cheese.

Curiosity

Minestra Mariconda gets its name from “maritonda,” which in the ancient Emilian dialect meant a very abundant and satisfying meal, worthy of a celebration day. With its rich ingredients combining pasta with boiled meats and a generous use of Parmesan, it represents a true celebration of Emilian home cooking.

If you don’t have all the listed ingredients, you can vary the meats included in the dish according to what you have available, or even use chicken or turkey if you prefer something lighter. Remember that Italian culinary tradition often leaves room for creativity and the use of available ingredients.