Pignato Maritato of Campania


  • 1 Kg 1 hen
  • 1 kg broccoli
  • 800 g beef muscle
  • 600 g Neapolitan sausage
  • 500 g scarola
  • 500 g of cabbage
  • 500 g friarielli
  • 400 g ribs
  • 400 g dandelion
  • 300 g borage
  • 3 pcs of celery sticks
  • 2 pcs carrots
  • 1 pc onion
  • parsley
  • thyme
  • laurel
  • cloves
  • homemade bread
  • salt
  • pepper in grains

Duration: 4 h Level: Medium Doses: 10 people

For the recipe of the pignato maritato of Campania, pour 5 liters of water into a large saucepan and cook for 2 hours and 30 minutes the hen divided in half, the beef muscle cut into large pieces, celery, carrots and onion, whole with the skin, flavored with 2 stalks of parsley, 3 sprigs of thyme, 3 bay leaves, 1 clove, 10 grains of pepper and a pinch of salt. At the end, add the Neapolitan sausage and continue cooking for another 30 minutes. Cool the broth for 1 night, degrease it and filter it, keeping the meat aside. Debone the hen, remove the skin and fray the meat. Cut the beef into small pieces, removing fat, nerves and connective tissue. Remove the sausage casing and cut it into slices. Clean the escarole, the ribs, the dandelion, the borage, the savoy cabbage and the friarielli; divide the broccoli into florets. Bring the filtered broth to the boil and boil the vegetables for 10 minutes; add the meat and cook for another 5 minutes. Toast a few slices of bread in a pan. Spread the soup over the plates and serve with toasted bread, seasoning to taste with grated cheese.