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Neapolitan native Soup

ingredients

servings

6

Hen

2000 oz

Escarole

1500 oz

Chicory

2000 oz

Borage

1500 oz

Roman pecorino cheese

150 oz

Iodized salt

2 oz

first courses from Italy - Campania

Neapolitan native Soup

Neapolitan native Soup

with meat with lactose source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

6 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Neapolitan native Soup

A recipe of the Neapolitan tradition, a good chicken broth in which they are cooked vegetables such as borage, chicory and escarole small enriched with a good cheese into pieces. It should be prepared the day before to enjoy it to the fullest.

Neapolitan native Soup step 1

step 1

Let the hen in water and salt to remove the excess blood and leave it for at least 1 hour. In a pot full of water (3 liters) insert the hen after washing. Let's cook for 3 hours

Neapolitan native Soup step 2

step 2

Meanwhile we clean and wash our vegetables and lessiamola. Let's pour up to lose all excess water.

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Neapolitan native Soup step 3

step 3

When the broth is ready, then the cooked and boiled chicken, togliamola from the pot. In the pot of soup, we insert the boiled vegetables and let cook for about 1 hour.

Neapolitan native Soup step 4

step 4

After this time, we put in the pot part of romano cheese cut into pieces. We keep a bit of cheese you can put in the final dish. We serve hot better if the next day.

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