typical dish of the Campania region
1 Kg broccoli
800 g beef muscle
600 g Neapolitan sausage
500 g escarole
500 g cabbage
500 g “friarielli” (type of neapolitan pasta)
400 g ribs
400 g dandelion
300 g borage
3 stalks of celery
pepper in grains
For the recipe of the pignato maritato della Campania, pour 5 liters of water into a very large saucepan and cook the hen divided in half for 2 hours and 30 minutes, the beef muscle cut into large pieces, celery, carrots and onion. whole with the peel, seasoning with 2 parsley stalks, 3 sprigs of thyme, 1 clove, 10 peppercorns and a pinch of salt.
At the end add the Neapolitan sausage and continue cooking for another 30 minutes. Let the broth cool for 1 night, degrease it and strain it, keeping the meat aside.
Debone the hen, remove the skin and fray the meat. Cut the beef into small pieces, removing fat, nerves and connective tissue. Remove the sausage casing and cut it into slices.
Clean the escarole, spinach, dandelion, borage, cabbage and “friarielli” ; divide the broccoli into florets.
Bring the filtered broth to the boil and boil the vegetables for 10 minutes; add the meats and cook for another 5 minutes.
Toast a few slices of bread in a pan. Spread the soup on plates and serve with toasted bread, seasoning with grated cheese to taste.
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Enjoy your meal!