Minestra Maritata Irpina
Minestra Maritata is the festive dish of Irpinia, a beautiful marriage ("maritata") of vegetables and meats that creates a rich and deeply satisfying soup. Every family in Irpinia has their own version, passed down from mother to daughter.
Traditionally served at Christmas and Easter, this dish requires a variety of winter vegetables and cuts of pork.
Preparation
- 1
Prepare the broth: place the cotiche di maiale, prosciutto bone, and salsiccia in a pot with 3 liters of cold water. Bring to a boil and simmer gently for 2 hours, skimming regularly.
- 2
Wash and trim all the vegetables. Blanch them separately in salted water for 5 minutes, then drain.
- 3
Remove the meats from the broth, cut them into pieces, and return them to the pot.
- 4
Add all the blanched vegetables to the broth with the meats.
- 5
Simmer together for another 30-40 minutes over low heat.
- 6
Serve piping hot with generous amounts of pecorino grattugiato and a drizzle of olive oil.
Chef's Tips
The more varieties of vegetables you use, the richer your minestra will be. Blanch the vegetables separately to eliminate any bitterness. It tastes even better reheated the next day.