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Minestra maritata (The Original “Wedding Soup”)

Prep Time1 hour
Cook Time4 hours
Total Time5 hours

Ingredients

The meats:

  • 750 g 1-1/2 lbs of pork ribs
  • 350 g 3/4 lb salt pork (or, if you can find it, lardo)
  • 3-4 large mild Italian sausages about 500g/1 lb.
  • 1 large salami
  • Salt and pepper
  • Aromatics to flavor the broth see Notes
  • Unsmoked pork rind optional
  • A prosciutto bone optional

The vegetables:

  • 1 head of escarole. trimmed and roughly chopped
  • 1 head of chicory trimmed and roughly chopped
  • 1 small head of green cabbage trimmed and sliced thin
  • 1 bunch of broccoli rabe trimmed and roughly chopped

To finish the dish:

  • 150 g 8 oz of Parmesan, caciocavallo and/or another hard cheese, cut into cubes (see Notes)
  • Salt and pepper

Instructions

  • Blanch the salt pork for a few minutes in unsalted water to remove the excess saltiness.
  • Add the salt pork and other meats to a large pot and cover by at least 5cm/2 inches with water. Francesconi says that the water should cover the meats by 'four fingers', if you want to measure that way...
  • Salt the water lightly and bring the pot to a simmer, skimming carefully to remove the scum that will rise to the top. Then add your aromatics. Continue simmering for about 2-1/2 or 3 hours, until the meats are very tender and the broth is flavorful.
  • Let the soup cool, if possible overnight in the fridge. The fat will have risen to the top of the pot and solidify. Remove most (but not all) of the fat, then bring the pot back to the simmer. Fish out the meats and aromatics with a slotted spoon. Discard the aromatics.
  • Pull the pork off the ribs and cut up the other meats into bite-sized chunks and set aside, with a ladleful of the broth to keep it moist.
  • Fill another large pot with water, salt very lightly and bring to the boil. Chop or slice your vegetables and throw them into the boiling water.
  • As soon as the water comes back to the boil, drain them in a colander, rinse with cold water and then, using a spatula or wooden spoon (or even your hands) press out as much water as you can.
  • Add these blanched vegetables to the broth along with the cubed cheese. Mix and bring it all to a simmer. Let the pot cook gently for about 30 minutes, or until the vegetables are very soft. About 10 minutes or so before the vegetables are done, add back the meats.
  • Serve hot, with crusty bread and, for those who like it, some additional grated Parmesan cheese on the side.