This is from Aldo Santini’s La Cucina Maremmana; he got it from Donatella Cinelli, who may be better known for the Brunello she makes in Montalcino, but is also a superb cook. To make it you will need to cozy up to a butcher or delicatessen owner who has a prosciutto bone; in its absence substitute for it with the bone from a well seasoned and cured ham, such as one from Smithfield. It’s a slow-simmering soup that’s perfect for warming the whole house.
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- The bones from one prosciutto (ask your deli person to set them aside for you)
- 3/4 pound (350 g) chard (as a variation you could substitute spinach or tender leaves of kale)
- 2 medium-sized carrots
- 1 medium-sized onion
- 1 bunch of parsley
- 1 rib celery
- 3/4 pound (350 g) dried white beans
- 3-4 ripe tomatoes (use canned if you must)
- 1/2 pound (200 g) day-old Tuscan bread
- 1 cup (50 g) freshly grated Parmigiano
Preparation:
Begin the day before you plan to serve the soup, by picking over the bones to remove any gristle or fat you may see. Bring a pot of water to boil, turn off the burner, immerse the bones, and leave them to soak over night. Soak the beans too, in cold water. The next day put the bones in a pot of cold water; bring it to a boil and simmer them for an hour, then change the water and return the pot to the fire. Meanwhile, simmer the beans for about a half hour, and finely chop the remaining vegetables.
Once the prosciutto-bone water comes back to a boil stir in the chopped vegetables and the beans. Simmer over low heat for 3-4 hours; you should aim to have about 1.5 quarts of soup when you're done. Fish out the bones, pick away the meat and set it aside. Thinly slice the bread and lay it down in a heat-proof dish, alternating it with layers of soup and prosciutto pickings, and sprinkling everything generously with the Parmigiano. This will serve 4-6 as a one course meal, with a tossed salad and a zesty red or a rosé.
Once the prosciutto-bone water comes back to a boil stir in the chopped vegetables and the beans. Simmer over low heat for 3-4 hours; you should aim to have about 1.5 quarts of soup when you're done. Fish out the bones, pick away the meat and set it aside. Thinly slice the bread and lay it down in a heat-proof dish, alternating it with layers of soup and prosciutto pickings, and sprinkling everything generously with the Parmigiano. This will serve 4-6 as a one course meal, with a tossed salad and a zesty red or a rosé.
