Zuppa di Soffritto

This cucina povera dish appeared regularly in Campanian homes during the winter, but is also now seen on posh restaurant menus. It is simply a concentrated ragù of pork offal, prepared in advance, then revived with hot stock and served poured over a slice of toasted bread. My mother used to make a lot of this soffritto and I remember her taking a few spoonfuls to make lunch from a reddish frozen block kept outside on the balcony. A similar dish exists in Lazio, called <