2022 Giro d’Italia - Stage 9: Isernia to Blockhaus.
With a stage-ending town named Blockhaus, you may wonder if the Giro has ventured to yet another country, but I assure you they are still squarely within the confines of Italy. The ride started in the diminutive Molise and ended in Abruzzo. The stage was a grueling 5+ hour slog through mountainous terrain. To the contrary, today’s stage-specific dish from Molise, is very easy and comes together quickly. Zuppa Santé is quite reminiscent of American-Italian Wedding Soup, although the cheese is placed at the bottom of your bowl, prior to ladling in the soup.
Zuppa Santé
adapted from Food & Wine
1 lb meatloaf mix
1 egg, lightly beaten
Parmigiano Reggiano
3 qts chicken stock
¾ lb baby potatoes, halved (quartered if large)
4 celery stalks, diced
4 carrots, diced
Onion, diced
~⅔ lb chopped kale
½ lb mozzarella, cubed
Mix together the meat, egg, 2 tbsp of parmesan cheese, and some salt and pepper in a bowl. When combined, start to form small meatballs, about the diameter of a quarter.
Heat 2 cups of the stock in a pot and, when boiling, add in the meatballs, cooking for about 7-10 minutes at a low simmer. Drain and set aside.
Add in the remaining stock and return the pot to a boil. Then add in the potatoes, celery, carrots and onion with a pinch of salt. Return to a boil and cook for 4 minutes.
Add in the kale, stirring to ensure it gets a bit wilted, and cook for about 5 minutes.
While the kale cooks, place some cheese and meatballs into your serving bowls. Taste the soup for any seasoning needs and pour into the bowls.
Top the soup with freshly grated parmesan, some freshly cracked black pepper, and serve.
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Copyright 2022, Brendan McCann, All Rights Reserved.
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