A menesta 'mmaretata (The Maritated Soup). The recipe we offer today is from theHostaria Bacco di Furore (Salerno) which is also Restaurant of the Union of Good Food..  

"A monumental dish of our most authentic gastronomy, they explain, minestra maritata, descends from the olla potrida Spanish, better known in the 1600s as "fat piñata" and magnified by Del Tufo, Corrado and Cavalcanti, our three great gastronomes. This wonderful soup, in which the vegetables are "marinated" with the "sausage" is a unique dish, classically winter, not to be confused with Easter soup, called de' carduncielli, which can be considered its twin. It must be said that the pork must be the one preserved in salt, while the vegetables are chicory, escarole, lettuce, cardoncello, borage, black broccoli, cabbage, lactarola, wild fennel, possibly wild, harvested with great patience and dosed with equal wisdom."

Ingredients

3 cloves of garlic
3 tablespoons of extra virgin olive oil DOP Colline Salernitane
2 kg of wild greens (chicory, borage, wild chard, wild spinach, fennel, cardoncelli)
1 plain escarole
2 bundles of black broccoli
2 bundles of broccolini
2 cabbages

50 g of lard
300 g of sausage
300 g of tracchie (ribs) of pork
200 g pork rind

DO THIS.

Wash, clean, and boil all the vegetables separately and drain them well.

Chop the lard and garlic, put them in a saucepan and brown them in hot oil.

Add the boiled vegetables and dilute with about 1 liter of broth or water; cook for at least 40 minutes on a very low flame.

Meanwhile, boil all kinds of meat separately. When finished cooking, remove the fat, cut the meat into pieces and add it to the soup.

Let it season for at least 10 minutes.

Arrange the minestra maritata on plates and accompany with wheat bread.