| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Dujour02 |
1 |
servings |
INGREDIENTS
| 1 |
|
Piece prosciutto knuckle or bone |
| 1 |
|
Piece prosciutto rind; about 2 by 2 inches |
| 9 |
c |
Chicken stock |
| 3/4 |
lb |
Boneless pork shoulder; cut into 1/2-inch |
|
|
; cubes and trimmed |
|
|
; of all fat |
| 6 |
oz |
Salami; cut into 1/4-inch |
|
|
; dice |
| 1 |
|
2 inch piece Parmesan rind; cubed |
| 1/8 |
ts |
Crushed red pepper flakes |
| 1 |
|
Onion; chopped |
| 1 |
|
Carrot; peeled and chopped |
| 1 |
|
Celery stalk; chopped |
| 3/4 |
lb |
Savoy cabbage |
| 3/4 |
lb |
Broccoli rabe |
| 3/4 |
lb |
Escarole |
|
|
Grated Parmesan cheese; for garnish |
INSTRUCTIONS
Blanch the prosciutto bone and rind in boiling water for 5 minutes. Remove
the bone and discard the water. Scrape any excess fat from the rind with a
sharp knife, then cut rind into narrow strips.
Place the stock in a large pot and bring it to a boil. Add the prosciutto
rind and bone, pork shoulder, salami, cheese rind, pepper flakes, onion,
carrot, and celery. Let the liquid come to a boil again. Reduce the heat
and allow to simmer for 1 hour.
Wash all the greens well. Discard the outer leaves of the cabbage and
remove the core. Peel the stems of the broccoli rabe. Remove the center of
the escarole leaves and discard. Chop all the greens and reserve.
When the soup has cooked for 1 hour, add the reserved greens and cook for
another 30 minutes. Remove the prosciutto bone and rind and the cheese
rind.
Ladle the soup into bowls, sprinkle with grated Parmesan and serve.
Yield: 6 servings as first course or 4 as a main dish.
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9445 - DAVID RUGGERIO
Converted by MM_Buster v2.0l.
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