Organic Neapolitan Soup 600g

Organic Neapolitan Soup

The green soul of Neapolitan cuisine

Neapolitan Cabbage Soup What is it?

Cavolo Minestra Napoletana, also known as “minestra nera” or “cavolo spigarello”, is a variety of cabbage typical of Campania, appreciated for its intense and slightly bitter flavour.

It has elongated leaves, dark green in colour with purple hues, and a crunchy consistency.

History and Tradition:

This vegetable has a long history in Neapolitan culinary tradition.

Its origins date back to Roman times, and for centuries it has been the protagonist of soups, broths and side dishes typical of Neapolitan cuisine.

“Minestra Maritata”, a traditional Christmas dish, is an emblematic example of its use.

How do you cook it?

Neapolitan Cabbage Soup is a versatile vegetable that lends itself to various preparations:

• Boiled: It is excellent boiled and seasoned with extra virgin olive oil, garlic and chilli pepper, as a simple side dish.
• In soup: It is the main ingredient of “Minestra Maritata” and other winter soups, combined with legumes, potatoes and meat.
• Re-fried in the pan: After boiling, it can be sautéed in a pan with garlic, oil and chilli pepper, for a tasty side dish.
• Baked: It can be used as an ingredient in savory pies, flans and gratins.

Property:

Like all cabbages, Neapolitan Soup is also rich in nutrients that are beneficial to health:

• vitamins: vitamin C, vitamin K, B vitamins.
• Minerals: potassium, calcium, iron.
• Antioxidants: polyphenols and flavonoids.
• Fiber: promotes intestinal regularity.

Tips:

• For a more delicate flavor, boil the cabbage in plenty of salted water and drain well before seasoning.
• To enhance its bitter taste, try pairing it with sweet ingredients such as raisins or chestnuts.
• Choose cabbages with firm, crunchy leaves and a deep green color.

Curiosity:

The name “black soup” comes from the dark color that the leaves take on after cooking.

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