Despite the name, this isn't actual wedding soup — "maritata" means the meat and bitter greens are "married" in the broth. A Christmas Eve and Easter staple in Campania. Long-simmered meat broth, escarole, sausages, salami.
Minestra Maritata
Despite the name, this isn’t actual wedding soup — “maritata” means the meat and bitter greens are “married” in the broth. A Christmas Eve and Easter staple in Campania. Long-simmered meat broth, escarole, sausages, salami.
Ingredients
Method
- Make the broth: in a big stockpot, place all the meats, the whole onion, carrot, celery, parmesan rind, and a generous pinch of salt. Cover with cold water (about 4-5 quarts). Bring to a boil, skim foam, lower to a gentle simmer.
- Cook 2.5-3 hours, partially covered. Skim occasionally.
- While broth simmers: in a separate skillet, heat 2 tbsp olive oil. Brown the sausages and salami 5 minutes. Set aside.
- Heat 2 tbsp olive oil with smashed garlic in another large pot. Add escarole and kale (in batches if needed); cook 5 minutes until wilted. Salt lightly.
- When broth is ready, lift out the meats. Strain the broth through a fine sieve. Pull the meat off the bones, shred or cube.
- Add the wilted greens, shredded meats, sausage, and salami to the strained broth. Simmer together 20 minutes — this is the “marrying.”
- Taste and adjust salt; add red pepper flakes for heat. Serve in deep bowls with grated parmesan and bread.
Notes
A holiday/special occasion dish. The 3-hour broth is non-negotiable for flavor. Skip sausage and salami for a lighter version, but you lose the saltiness that defines the soup.