Ingredients with Measurements:
- 1 pound of Pitina (dried meat)
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 tablespoon of tomato paste
- 6 cups of chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 cup of chopped kale
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook until the vegetables are soft, about 5 minutes.
2. Add the tomato paste and cook for another 2 minutes.
3. Add the Pitina to the pot and stir to combine.
4. Pour in the chicken or vegetable broth, bay leaf, and dried thyme. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
5. Remove the bay leaf from the soup.
6. Using an immersion blender or regular blender, blend the soup until it is smooth.
7. Add the chopped kale to the soup and let it cook for another 5 minutes.
8. Season the soup with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 15g
Protein: 18g
Substitutions for ingredients:
- Instead of Pitina, you can use any dried meat or smoked sausage.
- Instead of kale, you can use spinach or Swiss chard.
Variations:
- Add cooked rice or pasta to the soup for a heartier meal.
- Add diced potatoes to the soup for extra texture.
- Use different vegetables, such as zucchini or bell peppers, to change up the flavor.
Tips and tricks:
- If you don't have an immersion blender, let the soup cool slightly before blending it in a regular blender.
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped parsley or grated Parmesan cheese on top.
Garnishes:
Chopped parsley or grated Parmesan cheese
Pairings:
Crusty bread or a side salad
Suggested side dishes:
Garlic bread or a Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Pitina is a traditional dried meat from the Friuli region of Italy. It is made by marinating pork or beef in red wine and spices, then drying it for several months.
Flavor profiles:
Savory, smoky, and slightly tangy
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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