A neapolitan friend of mine gave me this recipe some years ago. I liked it
very much, so, in the winter, when outside the weather is very cold, I
always make this very rich soup.
Hoping you enjoy
Cheers
Pandora

Note: if you can't find "Caciocavallo" cheese; you can put "Provolone
piccante" cheese.

Minestrone with ham bone and pig skin

Category: Soup
Nb persons: 6

1 ham bone
300g pig skin - (ham skin)
250g salami (better hot)
3 sausages
300g pork ribs
100g pig fat
100 g caciocavallo cheese - seasoned
100 g parmigiano cheese - grated
1 big onion
1 big carrot
1 stalk celery
2 bay leaves
1 hot chili pepper
salt
1/2 cup parsley - minced
1 cup basil
400 gr cauliflower - cut in tips (not too much small)
300 gr broccoletti
800 g chicory and escarole
450 g savoy cabbage

Early in the morning put the ham bone and the pig skin in the water for
some hours (two, at least). Then put the pan over the fire and boil the skin
and the bone for 15 minutes. Drain and put them in another big pan with:
pork ribs, onion, carrot, celery,parsley, basil, bay leaves and about 5
litres of water (or more if the pan is big): cook for about 2 hour . Spent
this time, drain pig skin and separate the bone from the meat: cut pig skin
and ham in little cubes (about 1 1/2 cm) . Put the cubes in another large
saucepan; filter the broth where they were cooked before.
Cut salami, sausages, and pig fat in cubes and put them in the same
saucepan, then cover with the broth (it must cover all the meat) and bring
to boil.
Let boil some minutes then turn off the fire e let it cool. When the soup is
cold, you can throw away the fat that you can see on the surface.
At this point wash the vegetables (cauliflower, broccoletti, escarole, etc)
and cook it in a saucepan with few salted water. When they are withered,
drain and cut in large pieces. Put 1 1/2 lt of filterd broth in a terracotta
saucepan; add vegetables, hot chili pepper and cubes of caciocavallo cheese:
cook for about 15-20 minutes (add salt if need).
At the end: warm the meat in the broth where it rested , and add it to the
vegetables : cook for other 10 minutes. When it is ready , put in dish and
serve with grated parmigiano cheese over.

Nutritional facts per serving (daily value):
Calories 290kcal
Protein 21g (42%)
Total Fat 19g (29%)
Sat. 7g (33%)
Chol. 65mg (22%)
Carb. 10g (3%)
Fiber 3g (13%)
Sugars 3g
Calcium 57mg (6%)
Iron 2mg (11%)

----------

Exported from Shop'NCook 3.1 (http://www.shopncook.com)

Sounds tasty, although more of a 'heart-attack' soup.

Is 'Caciocavallo' spicier than 'Provolone Piccante'?


"Pandora" > wrote in message
...
> A neapolitan friend of mine gave me this recipe some years ago. I liked it
> very much, so, in the winter, when outside the weather is very cold, I
> always make this very rich soup.
> Hoping you enjoy
> Cheers
> Pandora
>
> Note: if you can't find "Caciocavallo" cheese; you can put "Provolone
> piccante" cheese.
>
> Minestrone with ham bone and pig skin
>
> Category: Soup
> Nb persons: 6
>
> 1 ham bone
> 300g pig skin - (ham skin)
> 250g salami (better hot)
> 3 sausages
> 300g pork ribs
> 100g pig fat
> 100 g caciocavallo cheese - seasoned
> 100 g parmigiano cheese - grated
> 1 big onion
> 1 big carrot
> 1 stalk celery
> 2 bay leaves
> 1 hot chili pepper
> salt
> 1/2 cup parsley - minced
> 1 cup basil
> 400 gr cauliflower - cut in tips (not too much small)
> 300 gr broccoletti
> 800 g chicory and escarole
> 450 g savoy cabbage
>
> Early in the morning put the ham bone and the pig skin in the water for
> some hours (two, at least). Then put the pan over the fire and boil the
skin
> and the bone for 15 minutes. Drain and put them in another big pan with:
> pork ribs, onion, carrot, celery,parsley, basil, bay leaves and about 5
> litres of water (or more if the pan is big): cook for about 2 hour .
Spent
> this time, drain pig skin and separate the bone from the meat: cut pig
skin
> and ham in little cubes (about 1 1/2 cm) . Put the cubes in another
large
> saucepan; filter the broth where they were cooked before.
> Cut salami, sausages, and pig fat in cubes and put them in the same
> saucepan, then cover with the broth (it must cover all the meat) and bring
> to boil.
> Let boil some minutes then turn off the fire e let it cool. When the soup
is
> cold, you can throw away the fat that you can see on the surface.
> At this point wash the vegetables (cauliflower, broccoletti, escarole,
etc)
> and cook it in a saucepan with few salted water. When they are withered,
> drain and cut in large pieces. Put 1 1/2 lt of filterd broth in a
terracotta
> saucepan; add vegetables, hot chili pepper and cubes of caciocavallo
cheese:
> cook for about 15-20 minutes (add salt if need).
> At the end: warm the meat in the broth where it rested , and add it to
the
> vegetables : cook for other 10 minutes. When it is ready , put in dish and
> serve with grated parmigiano cheese over.
>
> Nutritional facts per serving (daily value):
> Calories 290kcal
> Protein 21g (42%)
> Total Fat 19g (29%)
> Sat. 7g (33%)
> Chol. 65mg (22%)
> Carb. 10g (3%)
> Fiber 3g (13%)
> Sugars 3g
> Calcium 57mg (6%)
> Iron 2mg (11%)
>
> ----------
>
> Exported from Shop'NCook 3.1 (http://www.shopncook.com)
>
>