Minestra Spersa
Ingredients
- 1 escarole
- 1 kg of wild herbs (and/or other vegetables)
- 70 g of green onions
- 500 g of pork, cut into cubes
- Pork rind
- 1 potato
- Salt
- Extra virgin olive oil
- 2 garlic cloves
- 1 hot red pepper
Preparation Instructions
Cook the washed and coarsely chopped vegetables in salted water Call together or separately according to the different varieties). In a large pot of salted water, cook the pork rind and the pork. Add the vegetables and continue to cook. In a separate saucepan, prepare a soffritto with extra virgin olive oil, garlic and hot pepper. Add it to the wild herbs’ soup before serving.
