Married Soup, the Campanian recipe

Name: Married Soup, the Campanian recipe
Total time: 60 min
Yield: 4
Ingredients: 3 AIA Coppa Chops; 3 Slices of AIA Bacon; 8 slices of cotechino; 200 g of broccoli; 1 carrot; 1 celery stalk; 1 white onion; 3 l of meat broth; 200 g of escarole; 200 g of cabbage; 1 clove of garlic; 1 sprig of rosemary; Half a glass of still white wine; Extra virgin olive oil; 4 slices of sandwich bread or rustic bread; Salt; Pepper

Warm and enveloping, married soup is a classic of Campanian winter tables. Here is the recipe!

3 AIA Coppa Chops

3 Slices of AIA Bacon

8 slices of cotechino

200 g of broccoli

1 carrot

1 celery stalk

1 white onion

3 l of meat broth

200 g of escarole

200 g of cabbage

1 clove of garlic

1 sprig of rosemary

Half a glass of still white wine

Extra virgin olive oil

4 slices of sandwich bread or rustic bread

Salt

Pepper

Description

If it is true that pasta and beans is a typical dish of many regions of Italy, including Campania, the married soup belongs only to Naples. Like the struffoli, married soup is also part of the Christmas culinary tradition and is brought to the table on special occasions.

Preparing married soup is not difficult and the result you will get is a warm and enveloping comfort food ideal for Christmas lunch. Here's how to do it!

Coppa Steaks

Procedure

First of all, take care of the vegetables. Clean the broccoli and cut the florets, peel the carrots and cut them into slices, then fiber the celery with the potato peeler and also cut this into slices. Slice the onion finely and cut the escarole and cabbage into strips.

Heat the meat broth and when it reaches boiling, immerse all the vegetables. Lower the heat and cook for 30 minutes. In a non-stick pan, brown the bacon, cut into strips, until it is well crispy. Slice the cotechino and then cut it into cubes.

In a pan, brown a clove of garlic in extra virgin olive oil, add the pork chops and a sprig of rosemary and once the meat is well browned, deglaze with half a glass of white wine. Cook the pork and then cut the meat into cubes. Add the bacon, the cotechino and the pork to the broth and cook for another 15 minutes. At this point your married soup is ready to be served hot accompanied with crispy bread croutons or, if you like, with cubes of provola.

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