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Minestra - Catherine Recipe

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This recipe for Minestra - Catherine is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ham hocks
Ham
4 sticks pepperoni
1 stick soppresata
1 stick salami
1 block provolone
4 bunches dandelions
2 onions 4 carrots
1 can tomato paste
Directions:
Directions:
Clean dandelions well

Cut into bite size pieces.
Boil about 5-10 minutes, drain well and shock in an ice bath, drain again. Reserve some of the dandelion water to add to soup

Use a very large pan and add all the meat, carrots and onions. Cover with water and boil for 10 minutes. Add paste. Simmer for two hours.

Try to make ahead so the soup gets cold and it’s easier to skim off the fat.

Before serving, add cheese, dandelion water if needed and chicken bouillon if needed for taste. Simmer until cheese starts to melt.
Do not add salt bc the meat adds plenty.

Add dandelions and let the flavors meld. Serve with parmigiana.

 

 

 

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