Revisitation of the gastronomic tradition of Campania, the soup with spices he dresses in plain clothes to lighten the most demanding palates.
Pleasant and easy to prepare, soups and soups are dishes ideally linked to refreshing cold days. In fact they can be adapted to any season by becoming the unique dish par excellence.
The recipe for the married soup, the undisputed queen of the Christmas bells, today is dressed in bourgeois and will be lightened and perfumed by new flavors, perfect to serve lukewarm to the most gluttonous diners. It is therefore a variant of the classic version.
Here are all the steps.
How to cook minestra maritata
- Difficulty: easy
- Preparation: 20 minutes
- cooking: 40 minutes
- People: 5/6 people
Ingredients for the soup maritata
- 600 gr green zucchini
- 4 spoons of parmesan cheese
- 2 slices of bread homemade durum wheat
- 1 stalk of celery
- 2-3 leaves of basil
- 1/2 onion
- 1/2 carrot
- 1 sprig of marjoram
- 200 g meat of calf
- 150 gr thigh of chicken
- oil extra virgin olive oil, salt and peppercorns to taste
How to prepare the broth
Although this soup is considered a light dish to be tasted even lukewarm, to be called such, it must be prepared with a homemade vegetable broth flavored with herbs. To prepare the main ingredient, place the washed and cleaned onion, carrot and celery in cold water.
Finally, perfume the broth with the aromatic herbs, salting and peppering to taste. Cook for about an hour.
How to prepare the companatico
The accompaniment that can not be missed in a soup is i croutons. To prepare them private slices of homemade bread, better if the day before, the hardest parts by cutting them into cubes. In an anti-adherent frying pan greased with a drizzle of extra-virgin olive oil, blanch them over a high heat brusling them on all sides.
How to make soup
In a small pan instead with a little oil on the bottom brown the veal and chicken overcoat, cut into small pieces, without removing their skin. Also put these two meats in the broth prepared earlier and also combine the zucchini sauteed for 5-10 minutes in the same pan as the meats.
Also add them to the soup leaving it cook for other 30 minutes so that all the flavors bind to each other, finally adding a little bit of it Parmigiano Reggiano grated coarsely.
Serve the soup married to the aromas with a drizzle of extra virgin olive oil raw and bread cubes toasted homemade.
Notes from the cook
Eating the Married soup with lukewarm aromas will be a real treat!
Image Credits: instagram profile @_spuzzuliamm_
