![]() ![]() ![]() Once you taste this soup, you’ll wonder why.)Ī bit like “ La genovese” from Naples, the recipe for Minestra del morti gives you two courses in a traditional Italian meal. (For some reason, pork broth is a rarity in Italian and other Western cooking. Minestra dei morti has all the qualities you would want from a cucina povera dish: inexpensive ingredients, simple method and great flavor, especially from the rich pork broth it produces. These days, pig’s head has given way to ribs, or pork shoulder and a few bones, but the recipe retains its essential rustic character. The pig’s head went into a pot to simmer with aromatics until tender chickpeas were simmered separately until tender and then added to the pot for the last half hour or so. All Souls Day coincided with the annual pig slaughtering season, and back in the days before refrigeration it was important to quickly use up those perishable parts of the animal. The recipe for minestra dei morti originally called for pig’s head or, more specifically the tempia, or the sides of the head between the eyes and ears. Another case in point: m inestra dei morti, or Soup of the Dead, a hearty, simple soup made with pork and chickpeas, traditionally prepared for November 2, the Day of the Dead or All Souls Day. Many dishes revolve around staples like rice and polenta. So it may come as a surprise that the region’s traditional cuisine is actually fairly rustic, with many humble cucina povera dishes dating back to its less prosperous past. Lombardy is one of the riches areas of Italy and, indeed, the world. Modern Milan, political capital of Lombardy and financial capital of Italy, conjures up images of sharply dressed business people, trendy fashion shows and elegant shops.
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