Minestra Spersa
(Wild herbs soup with pork)
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
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.