Italian cuisine · Soups & Stews

Minestra Maritata

A Campanian stew in which rich beef stock and three kinds of leafy greens are married in the classic way.

Ingredients · for 6 servings

• 1 kg beef brisket
• 1 onion
• 2 carrots
• 2 stalks celery
• 1 small savoy cabbage (approx. 800 g)
• 300 g chicory
• 300 g leaf spinach
• 3 cloves garlic
• 1 red chili pepper
• 4 tbsp olive oil
• 100 g pecorino
• Salt, pepper

Instructions

1. Put the beef brisket with the onion, carrots and celery into 3 l cold water, bring to a boil once, skim off the foam and let simmer covered for 90 min.
2. Meanwhile, trim the savoy cabbage, chicory and spinach, cut into coarse strips and wash thoroughly; cut away the tough stalks.
3. Take the meat out of the stock, tear into bite-sized pieces and pour the stock through a fine sieve – it should be clear and strong.
4. Heat olive oil in a large pot and let the sliced garlic and crumbled chili infuse for 2 min. until fragrant but not browned.
5. Add the savoy cabbage first for 5 min., then the chicory and spinach, pour in 2 l of the hot stock and simmer uncovered for 25 min. until the vegetables are completely soft.
6. Return the meat pieces to the pot, season with salt and pepper, let heat through briefly and serve in deep bowls with freshly shaved pecorino.