| Contessa Nera's recipe of the Soup alla Sante Ingredients1/2 hen cleaned from the inside of the beef balls to taste1 onion2 heads of smooth escarole (possibly that vein)1 celery stalk1 carrot4 chopped hard-boiled eggs1 dry scamorza PreparationPrepare a good hen broth with carrot, onion and celery stalk. Cook for about 2 hours. Clean the escarole and wash it thoroughly under running water. Bring the salted water to the boil and boil the escarole for a couple of minutes, drain and let it cool and then cut it coarsely. When the hen is cooked, take it out of the broth and remove the skin from the broth, then cut the meat into pieces. In the meantime, add the escarole, the meatballs (which you have fried before), the chopped hen meat and salt to the broth, continue cooking for another hour, stirring with a wooden spoon. When everything is amalgamated, add the chopped hard-boiled eggs and cook for another 5 minutes, turn off the heat and let it rest for a few minutes. Serve in the dishes and put the diced scamorza on top. This dish is typically Venafrano and is eaten especially on holidays. |
