Maritata soup: a recovery recipe

Recovery recipes: enhance food and reduce waste

In an age where environmental awareness and responsible management of food resources are crucial, recovery recipes have become a smart way to reduce waste.

Minestra Maritata, with its combination of vegetables and meats, is an excellent example of how seemingly simple ingredients can be transformed into a delicious dish, offering a sustainable and tasty alternative to enhance leftovers.

Neapolitan cuisine and the tradition of minestra maritata Minestra Maritata is a dish rooted in Neapolitan cuisine, a culinary tradition that celebrates the art of transforming basic ingredients into gastronomic works. In Naples' vibrant culinary scene, this soup represents a perfect example of how gastronomic ingenuity can transform common ingredients into a sumptuous meal - as the name maritata recalls the marriage between vegetables and meat.

The Bergamo revisitation of the minestra maritata: a link between lands and traditions

In homage to the culinary richness of the Bergamo tradition, we have reinterpreted the minestra maritata, preserving the essence of its composition and integrating local ingredients.

This reinterpretation, faithful to the gastronomic history of the area, celebrates the culinary identity of Bergamo, demonstrating how creativity in the kitchen can thrive while maintaining a strong connection with the roots.

With vegetables grown on the fertile lands of Bergamo and high quality meats from our local farms, this Bergamo version of Minestra Maritata transmits an enveloping scent of history and authentic flavours.

By combining home-grown ingredients with a classic recipe, we create a bridge between past and present, offering a culinary experience that celebrates the rich gastronomic tradition of our land.

A revisitation of the soup maritata recipe

Ingredients for 5 people:

• 5 stems of escarole (or escarole)
• 5 chard leaves
• 1 bunch of chicory (or rather bitter herbs)
• 1 bunch of borage leaves (which recalls the fresh taste of cucumber)
• 5 leaves of torzelle (or Greek cabbage) but we can also use black cabbage
• 3-4 broccoli florets (or Romanesco broccoli)
• Half a savoy cabbage
• Grated Grana Padano to taste
• Salt to taste

For the meat broth:

• 250 g of Biancostato (or mixed meat for boiled meat)
• 250 g of free-range capon
• 300 g of Luganega sausage
• 2 sticks of celery
• 1 Carrots
• 1 mixed bunch of perfumes (parsley, thyme, bay leaf and cloves)

Preparation of married soup:

Start by preparing the broth, take the already cleaned capon, cut the beef into cubes and clean the carrots and celery sticks. Put everything in a pan with cold water, add the bunch of perfumes (tie them so as not to lose them in the broth) and the Luganega sausage.

Bring the broth to the boil and skim the fat every now and then with a slotted spoon, cooking over a low heat for about 4-5 hours.

In the meantime, clean and peel the vegetables we want to add separately, blanch them in salted water and cool them in water and ice (if you want to keep the bright colors intact).

When the broth is ready, remove the meat and filter the broth well. Bone the capon and cut the luganega into slices. Now, in a pot, combine the vegetables, meat and broth. Bring to serving temperature and serve steaming, sprinkled with grated cheese.

Minestra maritata represents a masterpiece of Italian cuisine, where tradition combines with culinary ingenuity to create a dish rich in flavor and history.

An ode to recovery cuisine, this soup teaches us to enhance every ingredient (field or meat), transforming it into an unforgettable gastronomic experience.