Best 2 Minestra Maritata Recipes
Minestra Maritata is a traditional Italian soup, originating from Naples, Italy. It is a hearty and flavorful soup made with various vegetables, beans, and meat, and is often served as a one-dish meal. The name "maritata" means "married" in Italian, referring to the harmonious combination of different ingredients in the soup.
This article provides three delicious variations of Minestra Maritata: the classic Neapolitan recipe, a vegetarian version, and a sausage and escarole version. The classic Neapolitan recipe features a rich broth made with beef and pork bones, along with an array of vegetables such as escarole, potatoes, and carrots. The vegetarian version offers a lighter take on the soup, using vegetable broth and a variety of vegetables including zucchini, bell peppers, and green beans. The sausage and escarole version adds a savory twist to the soup with the addition of spicy sausage and escarole.
Each recipe includes step-by-step instructions, cooking tips, and a list of ingredients to ensure you can easily recreate this comforting and delicious soup in your own kitchen. Whether you prefer a traditional, vegetarian, or sausage and escarole version, these recipes offer a delightful culinary experience that will warm your heart and satisfy your taste buds.
MINESTRA MARITATA
Try this recipe from Nate Appleman's "A16 Food and Wine" for a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high heat. Add dandelion greens and cook until wilted, about 3 minutes. Using a slotted spoon or a wire skimmer, transfer greens to a colander to drain. Add rapini to boiling water and cook until soft, 3 to 5 minutes. Using a slotted spoon or a wire skimmer, transfer rapini to a colander to drain. Add cabbage to boiling water and cook until wilted, about 3 minutes. Drain and set greens aside.
- In a large, heavy-bottomed pot, heat olive oil over medium heat. Add celery, garlic, bay leaf, and red-pepper flakes. Cook, stirring occasionally, until celery and garlic are soft and translucent, about 3 minutes. Add pancetta and cook, stirring occasionally until lightly browned and crisp, about 3 minutes. Stir in greens and both brodos. Let simmer until greens are tender, about 10 minutes; season with salt and pepper. Add meatballs during the last 5 minutes of cooking, if desired.
- Ladle soup into warmed bowls; drizzle with olive oil and serve immediately.
ITALIAN WEDDING SOUP (MINESTRA MARITATA)
"Minestra Maritata" translates to married soup. The ingredients blend or "marry" well together, hence the name Minestra Maritata. I'm sure that someone not knowledgeable with the Italian language translated it to "Italian Wedding Soup." It is not a soup Italians serve at weddings. In this recipe, the escarole is cooked separately to remove some of the bitterness and to keep the soup from turning green.
Provided by Alan in SW Florida
Categories Whole Chicken
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Place first 6 ingredients in a large pot. Bring to a boil., then immediately reduce to a simmer and cook until the chicken easily falls off the bones. Remove chicken from the broth and allow to cool. Reserve the broth. When the chicken has cooled enough to handle, remove all of the meat from the bones and chop meat into small pieces.
- While the soup is cooking, make the meatballs. Mix together the ground beef, bread crumbs, egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped parsley. Form into small meatballs and place on a baking pan. Bake in a 350 degree oven until fully cooked, approximately 15 minutes.
- Strain the broth used to cook the chicken. Add the remaining onion, celery, and carrots. Bring to a boil, reduce to a simmer and cook until vegetables are tender.
- Cook the escarole in a separate small pot of boiling salted water until wilted, about 10 minutes. Drain, squeeze dry and add to the broth. Add the cooked chicken, meatballs and cooked, drained pasta. Season to taste with salt and pepper. Heat well and serve accompanied by Parmesan cheese.
Nutrition Facts : Calories 282.5, Fat 13, SaturatedFat 4.4, Cholesterol 70.8, Sodium 469.4, Carbohydrate 21.7, Fiber 4.3, Sugar 4.6, Protein 19.1
Tips:
- Use fresh, seasonal vegetables. This will give your soup the best flavor.
- Don't be afraid to experiment with different herbs and spices. A little bit of oregano, basil, or thyme can go a long way.
- If you don't have any beef broth, you can use chicken broth or vegetable broth instead. Just be sure to adjust the amount of salt you add accordingly.
- If you want a thicker soup, you can add a little bit of cornstarch or flour. Just be sure to whisk it in until it's completely dissolved.
- Serve minestra maritata with a side of crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Minestra maritata is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and satisfying meal, give minestra maritata a try. You won't be disappointed!
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