Neapolitan soffritto soup

Neapolitan soffritto soup

Zuppa di soffritto

By
From
The Collection
Makes
1 batch
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g pigs liver
300g pigs heart
300g pigs lung
300g pigs kidneys
100g pork lard
2 tablespoons olive oil
400g polpa di pomodoro or chunky passata
100g concentrated tomato paste
2-3 hot red chillies, cut into pieces
salt
pepper
hot water or stock, to serve
bay leaves
slices country bread, toasted

Method

  1. 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.
  2. 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 aside to cool. Refrigerate for up to 3 days or freeze in little blocks and defrost as needed.
  3. When the soup is required, take a large spoonful of the cold soffritto per person, dilute with hot water or stock to taste, and add one fresh bay leaf per person. Bring to the boil, lower the heat and simmer for a few minutes. Taste and adjust the seasoning.
  4. Place a hot slice of toast in the bottom of each warm soup plate, pour on the soup and enjoy.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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