Here is the recipe for the soup I made with the Prosciutto and Cheese Brodo. Also from the A16 Cookbook, this hearty winter vegetable soup is savory and rich. The combination of the salty prosciutto and nutty cheese broths work perfectly with the bitter dandelion greens and rapini. Although the vegetables in this soup might not be for everyone, it is a recipe you could easily play around with, making your own signature Minestra Maritata.
Makes 4 servings
1/2 bunch dandelion greens, washed, roughly chopped
1 bunch rapini, tough stems removed, roughly chopped
2 cups shredded green cabbage
1/4 cup extra virgin olive oil, plus more for finishing
2 celery stalks, diced
2 garlic cloves smashed
1 bay leaf
1/4 teaspoon dried chile flakes
1 ounce pancetta, diced
2 cups cheese brodo
1 cup prosciutto brodo
Bring a large pot of salted water to a boil. Add the dandelion greens and cook for 3 minutes. Scoop out the greens and drain well. Add the rapini and cook for 3 minutes. Scoop and drain well. Add the cabbage and cook for 3 minutes. Scoop and drain well. Set all greens aside and pour remaining water out of the pot.
Place the pot back on the stove and pour in the olive oil. Heat the oil over medium heat. Add the celery, garlic, bay leaf, chile flakes and cook for about 3 minutes, until garlic begins to soften. Add the pancetta and cook, stirring occasionally, for about 3 minutes, or until it is lightly browned. Stir in the greens and all of the brodo. Simmer for 10 minutes or until the greens are tender. Taste for seasoning and add more salt and pepper if necessary. Remember the prosciutto brodo is salty so be careful when adding more salt.
Ladle the soup into individual bowls and garnish with olive oil.
Recipe from the A16 Cookbook.