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Minestra Spersa

Minestra Spersa

(Wild herbs soup with pork)


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


Extra virgin olive oil

2 garlic cloves

1 hot red pepper


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.