The Neapolitan minestrone
an Italian salami ( 200gr), 300 gr pork loin, 3 Italian sausages, some cured lard, 500 gr of pork or beef, 2 onions, a peeled carrot, 2 ribs of celery. 2 kilos of mix greens as chicory, green cabbage, sprouting broccoli and broccoli florets.
This Neapolitan specialty is also famous as pignato grasso , a classical winter meal. It requires time and patience but it's worthwhile being it a source of pride of Neapolitan cuisine. The meal derives the name from the fact that meat and vegetables are combined together, that is why the soup deserves to be called maritata ( married)- no wedding involved. It is rare to taste it today both for the quantities and the kind of ingredients required, no more in daily use.
Boil in abundant water a ham bone, an Italian salami ( 200gr), 300 gr pork loin, 3 Italian sausages, some cured lard and 500 gr of pork or beef. Also add 2 onions, a peeled carrot, 2 ribs of celery. Let it simmer for about a couple of hours. Remove the meat and pick it apart. In the same broth boil about 2 kilos of mix greens as chicory, green cabbage, sprouting broccoli and broccoli florets. When the greens will be boiled too, add the meat to the broth. The soup can be also served with crouton.
'a minestra 'mmaretata (married soup)