A marriage of soups

A marriage of soups

Minestra maritata

The Amalfi Coast
Helen Cathcart

This winter soup is not for the faint-hearted but the flavour is wonderful and it is well worth making, if only to use up often-forgotten parts of a pig. It is made from the trimmings left-over from salami- and ham-making, such as the bones, snout, trotters, ears and tail. Sometimes it also contains a chicken or a capon and sausages, as well as wild fennel. The soup is so called as it is a maritata, or marriage of meat and vegetables, and is traditionally served at Christmas or Easter.


Quantity Ingredient
selection of pig parts, such as an ear, trotter, cheek or tail
6 italian sausages
bone of cooked ham or proscuitto
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 large onion, halved
10 peppercorns
2 bay leaves
1 tomato
1 cabbage, such as savoy, shredded
60g parmesan rind
1 red chilli
salt and freshly ground pepper


  1. If using a trotter, boil this separately from the other meat pieces. Boil the remaining meats, including the sausages and bone in 6 litres of water, together with the carrots, celery, onion, peppercorns, bay leaves and tomato. Cover and cook on a low heat for about 3 hours, or until the meats are cooked through and almost falling apart.
  2. Put the cabbage, Parmesan rind, chilli, and seasoning to taste in a separate large sauce pan and then ladle over enough stock from the meat pan through a sieve to cover the cabbage. Boil until the cabbage is tender: this should take about 15 minutes.
  3. Meanwhile, discard the bones from the meat pot and cut up the meat and the trotter into bite-size pieces. Arrange in a large casserole dish. When the cabbage is cooked through pour it and the stock over the meat and serve. Re heat on the hob or in the oven if necessary until piping hot.
The AmalfiCoast
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