Minestra Maritata (Italian Wedding Soup)

Minestra Maritata

(Italian Wedding Soup)

Serves 8

(Italy)

Though it may be romantic to think so, Italians really do not serve  this soup at weddings,   Minestra Maritata literally translates as “Married Soup”, its American name  “Italian Wedding Soup” came from someone who was not familiar with Italian dialects who decided to translate "maritata" (married) as "wedding".  Italians call this soup, which is  made by combining together flavourful tiny meatballs with  broth and vegetables, maritata because all  the ingredients  blend or “marry” well together (
 “si sposano” in Italian).  In spite of its real history, please feel free to serve this delicious soup at your wedding if you'd like.

Ingredients

Meatballs:

8 ounces ground beef

8 ounces ground pork

1 small onion, micro-planed

1/3 cup chopped fresh Italian parsley

1 large egg, beaten

2 cloves  garlic, peeled and micro-planed 

½ cup Italian bread crumbs

1/2 cup grated Parmesan

1 teaspoon Kosher or sea salt

½ teaspoon  freshly ground black pepper

1/4 teaspoon freshly ground nutmeg

3 tablespoons of extra-virgin olive oil for frying

Soup:

12 cups chicken broth

 2  tablespoons  chopped fresh oregano or 1 1/2 teaspoons dried oregano, crushed

3 large carrots, roughly chopped

1 pound of escarole, trimmed and cut into 1/2 strips*

1 1/4  cups  dried pastina or acini di pepe pasta

 2 tablespoon freshly grated Parmesan, plus extra for garnish

 Kosher or sea salt, to taste

 freshly ground black pepper, taste

Preparation

1.  In a large mixing bowl combine the meatball ingredients and mix thoroughly.  Shape the meat mixture into ¾ to 1-inch diameter meatballs.  Bring the oil to the ripple stage in a frying and fry meatballs in batches (don't crowd the cooking meatballs) to a rich brown, 3 to 5 minutes (they may still be pink on the inside but that's ok, they'll finish cooking in the soup), add additional olive oil as necessary.  As the meatballs cook set them on aside on a paper towel lined dish, you should end up with about 30 meatballs.

2.  In a large pot over medium heat bring the chicken broth to a boil.  Add the carrots, escarole, the oregano, salt and black pepper to taste. 

3.  Reduce the heat to medium and add the meatballs.  Cook the meatballs  and carrots until  the carrots are softened. 

4.  Add the pasta and  cook until they are al dente, about 10 minutes.  Adjust seasoning to taste with salt and pepper. 

5.   Ladle the soup into individual serving bowls or into a large bowl for family service and serve accompanied by freshly grated  parmesan cheese and crusty Italian  or French bread.

* if you have trouble finding escarole you can substitute spinach or arugula (rocket) 

Pasta e Fagoli Basilicata (Pasta and Beans Basilicata)

Pasta e Fagoli Basilicata

(Pasta and Beans Basilicata)

serves 4

(Italy)

“Pasta and beans, you can’t do that . . . it's two starches!” that’s what my new bride (Jo) said when I first told her about this Italian specialty . . . today she looks forward to it.  She enjoyed it so much that she would ask my mom (Susie) to make it all the time, including in the summer time, to which my mom would tell her “We can’t, Pasta e Fagoli is a winter dish!” . . . sorry mom we enjoy it year round.  This is our family version, no tomatoes, just a yummy sauce made of extra-virgin olive oil and the “juice” from the Cannellini beans.  It's a cross between a pasta dish and a soup.

Ingredients

1/4-cup extra-virgin olive oil

1 carrot, finely diced, about 1/4-inch

1 onion, finely diced, about 1/4-inch

1 rib celery, finely diced, about 1/4-inch

3 cloves garlic, micro-planed

2-tablespoons parsley leaves, finely chopped

1/2 teaspoon red pepper flakes

1 bay leaf

Salt and black pepper to taste

2 - 15 1/2 ounce cans of cannellini beans, liquid reserved

1-pound Maccheroncelli or Ditalini pasta (small tube shaped macaroni)

Preparation

1.  In a large pasta pot bring a large volume of salted water to a rapid boil over high heat.  When the water comes to a roiling boil toss in the pasta and cook until the pasta is al dente.  Reserve 1 cup of the pasta cooking liquid before draining the pasta through a colander.

2.  While the pasta is cooking and in a separate 3 quart pot (large enough to accommodate both the pasta and the beans and sauce you are preparing), heat the oil over medium heat. Add the diced carrot, diced onion, diced celery, the garlic, parsley, red pepper flakes, and cook over medium heat until the vegetables become tender.

3.  While the vegetables are sautéing, fill the empty cans with water and stir the water around so it can absorb any of the thick cannellini liquid clinging to the inside of the cans.  Set the liquid filled cans aside.

4.  Add the reserved cannellini liquid, the water from the cans, and the bay leaf.  Reduce the heat to medium-low.

5.  Add the beans and the al dente pasta while gently stirring to evenly distribute both. Lower the heat to simmer and simmer the Pasta e Fagoli for about 15 minutes, stirring occasionally and adding some of the reserved pasta cooking liquid if the sauce is too "tight".

6.  Adjust seasoning with salt, freshly ground black pepper, and red pepper flakes to taste.   Serve immediately either "family style" in one pasta bowl OR divided evenly among warmed, individual pasta bowls and accompanied by additional extra-virgin olive oil to drizzle, red pepper flakes, and crusty Italian or French bread to "mop up" the fagoli "juice".

Next Week's Posting: Conchiglie con Piselli, Panna, e Menta (Shells with Peas, Cream, and Mint)