Carpino green minestra

Ingredients

• 200 g of Catalan chicory
• 2 fennel bulbs
• 1 bunch of celery for vegetables
• 1 head of cabbage
• pork meat and bone
• 1 piece of pork belly (pork loin)
• 2 vegetable stock cubes
• 2 fresh tomatoes
• 1 onion
• 1 stalk of celery for the broth
• Carpino’s extra virgin olive oil
• salt
• grated cheese (either Pecorino or Parmesan)

Wash all the green vegetables (chard, fennel, celery, cabbage) and cook them together in a very large pot of water.

Once cooked, season them with salt and drain them.

While you’re doing that, prepare a broth with plenty of water, bouillon cubes, celery, tomatoes, onion, and olive oil.

Add the meat, bones, and offal, and let it cook for an hour.

In a large baking dish, arrange a layer of vegetables, pour over with broth and meat juices, and sprinkle with cheese.

Repeat until the dish is full.

Bake for 20 minutes at 180 °C.

Let it rest for 30 minutes before serving.