Ingredients
- 1 Kg 1 hen
- 1 kg broccoli
- 800 g beef muscle
- 600 g Neapolitan sausage
- 500 g scarola
- 500 g of cabbage
- 500 g friarielli
- 400 g ribs
- 400 g dandelion
- 300 g borage
- 3 pcs of celery sticks
- 2 pcs carrots
- 1 pc onion
- parsley
- thyme
- laurel
- cloves
- homemade bread
- salt
- pepper in grains
For the recipe of Campania marinated pignato, pour 5 liters of water in a very large saucepan and cook for 2 hours and 30 minutes the halved hen, the beef muscle cut into large pieces, the celery, carrots and onion , whole with the peel, flavoring with 2 stems of parsley, 3 sprigs of thyme, 3 bay leaves, 1 clove, 10 grains of pepper and a pinch of salt. At the end add the Neapolitan sausage and continue cooking for another 30 minutes. Cool the broth for 1 night, degrease it and strain it, keeping the meat aside. Bone the chicken, remove the skin and fray the meat. Cut the beef into small pieces, eliminating fat, nerves and connective tissue. Remove the sausage casing and cut into slices. Clean the endive, the ribs, the dandelion, the borage, the cabbage and the broccoli; divide the broccoli into small florets. Bring the filtered broth to the boil and boil the vegetables for 10 minutes; add the meat 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 to taste with grated cheese.
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