← Nouns Cooking · Italian

Ingredients

• 500 g beef shin or brisket
• 500 g pork ribs
• 2 Italian pork sausages
• 80 g pancetta or prosciutto rind, in one piece
• 1 Onion, halved
• 1 Carrot
• 1 celery stick
• 1 head of escarole
• 300 g chicory or other bitter greens
• 300 g Savoy cabbage
• 2.5 l Water
• 60 g grated pecorino or Parmesan, to serve
• 2 tsp Salt
• Black pepper

Method

1. Put the beef, ribs, pancetta, onion, carrot and celery in a big pot with the water and salt. Bring slowly to the boil, skim off the foam, then simmer gently, partly covered, for 2 hours.
2. Add the sausages for the last 30 min of simmering.
3. Meanwhile, wash the greens well and cut into wide ribbons. Blanch them in batches in a separate pot of salted boiling water for 5 min, then drain; this tames their bitterness.
4. Lift the meat out of the broth. Discard the vegetables, bones and pancetta, and cut the meat and sausages into bite-sized pieces.
5. Skim some of the fat off the broth, add the greens and the meat and simmer together for 15–20 min so the flavours marry.
6. Season to taste and serve hot with plenty of grated cheese.

Tips

• Leave out the cheese and it is dairy-free; check sausages for gluten.
• Like most broth soups it is even better the next day, when the fat is easy to lift off the chilled surface.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina Pasta Grammar GialloZafferano