Minestra maritata

Minestra maritata is a traditional dish of Neapolitan cuisine, which combines various types of meat with green leafy vegetables. Traditionally, it is prepared during the holidays, especially 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 bone-in cut for broth
• 300 g of pork ribs
• 1 Neapolitan sausage
• 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 putting the beef and pork ribs in a large pot with cold water. Bring to a boil and let it simmer for at least one hour to obtain a rich broth. During cooking, skim off occasionally to remove any impurities that 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. Allow to cook over medium heat for about 30 minutes, until the vegetables are soft.
4. Meanwhile, grill the Neapolitan sausage separately and then add it to the soup once the vegetables are ready.
5. Adjust with salt and pepper, and let simmer for a few more minutes to allow all the flavors to blend well together.
6. Serve hot, sprinkling with grated pecorino cheese as desired.

Curiosity

Minestra maritata actually has nothing to do with a “marriage” in the literal sense. The term “maritata” refers to the combination, the “marriage” of meat and vegetables that are united in this dish to create a balanced and hearty flavor. The dish is a symbol of conviviality and the richness of flavors of the Neapolitan tradition.