Zuppa di Pagano
This hearty soup recipe is a contribution of a visitor to The Artisan who enjoys cooking, gardening, reading and life in general. What we think what he enjoys most of all is being Italian. The recipe below is for 6 healthy diners.
1/4 Cup Olive Oil - Extra virgin 4 Links Sausage: mild - cut into thirds 4 Links Sausage: hot - cut into thirds 1 Lb. Salami: Genoa - Cut into 1 or 1 1/2 " wedges 1 Lb. Prosciutto or two whole ham hocks - or both. Cut prosciutto as salami above, but leave hocks whole. 2 Cloves Garlic - minced 1 1/2 Lbs. Swiss Chard 1 1/2 Lbs. Collard Greens [Escarole or Mustard Greens may be substituted] Do not use cabbage 2 - 3 Quarts Chicken stock to cover ingredients - more if needed 1 Cup White wine - good quality Q.B. Salt and red pepper flakes to taste 1 Handful Raisins 1 Handful Pignoli - pine nuts Q.B. Pecorino-Romano cheese - freshly grated
Saute the sausages, salami, prosciutto (and ham hocks if using) in a pot large enough to hold all of the ingredients listed. Sear on all sides, then add the garlic and the greens. Cover until the greens cook down and are wilted.
Add the chicken stock, white wine, pignoli and raisins. Bring to a simmer and cook for about 30 minutes. Taste occasionally, and adjust flavors as desired.
Serve hot. Garnish each bowl of soup with a tablespoon or more of the grated Pecorino-Romano cheese.
Last updated on: 11/28/1999 11:51:02 PM
Serve hot, warm or cold.
Last updated on:11/28/99 11:51:02 PM