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Zuppa di Soffritto
Neapolitan Soffritto Soup
Preparation info
- Makes
l
batch (20 portions) - Difficulty
Easy
Appears in
Published 2012
“This cucina povera dish 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.”
Ingredients
300 g 300 g 300 g
Method
To make the soffritto, cut all the pig’s offal into very small pieces. Melt the lard with the olive oil in a large pan, and fry the meat ingredients to brown a little.
Add the tomato pulp, the concentrated tomato paste, chillies and seasoning, plus some water if necessary-you want it to remain slightly moist, but not too liquid. Cook for 20-30 minutes, stirring occasionally, then set as