{"id":43,"date":"2025-12-01T13:35:05","date_gmt":"2025-12-01T13:35:05","guid":{"rendered":"https:\/\/dngls.space\/blog\/?p=43"},"modified":"2025-12-01T13:42:29","modified_gmt":"2025-12-01T13:42:29","slug":"ciorba-maritata","status":"publish","type":"post","link":"https:\/\/dngls.space\/blog\/2025\/12\/ciorba-maritata\/","title":{"rendered":"Ciorba maritata"},"content":{"rendered":"\n<p class=\"\"><strong>Ingredienti:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"\">verdure invernali in foglia miste (borragine, cicoria, scarola)<\/li>\n\n\n\n<li class=\"\">sovracosce di pollo (2 pro capite)<\/li>\n\n\n\n<li class=\"\">cipolla<\/li>\n\n\n\n<li class=\"\">carota<\/li>\n\n\n\n<li class=\"\">acqua<\/li>\n\n\n\n<li class=\"\">olio<\/li>\n\n\n\n<li class=\"\">sale, pepe<\/li>\n\n\n\n<li class=\"\">limone<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"960\" height=\"540\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/dngls.space\/blog\/wp-content\/uploads\/2025\/12\/photo_5868600144998108056_y-edited.jpg?resize=960%2C540&#038;ssl=1\" alt=\"\" class=\"wp-image-46\" srcset=\"https:\/\/i0.wp.com\/dngls.space\/blog\/wp-content\/uploads\/2025\/12\/photo_5868600144998108056_y-edited.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/dngls.space\/blog\/wp-content\/uploads\/2025\/12\/photo_5868600144998108056_y-edited.jpg?resize=300%2C169&amp;ssl=1 300w, https:\/\/i0.wp.com\/dngls.space\/blog\/wp-content\/uploads\/2025\/12\/photo_5868600144998108056_y-edited.jpg?resize=768%2C432&amp;ssl=1 768w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/figure>\n\n\n\n<p class=\"\"><strong>Procedimento telegrafico:<\/strong><\/p>\n\n\n\n<p class=\"\">Preparare un brodo con il pollo, la cipolla e la carota. Sbollentare a parte le verdure. Filtrare il brodo, aggiungere le verdure sbollentate e il pollo sfilacciato. Aggiustare di sale e pepe, aggiungere una generosa spremuta di succo di limone finch\u00e9 la minestra non prende un energico sapore acidulo, meritandosi il titolo di <em>ciorba<\/em>.<\/p>\n\n\n\n<p class=\"\">Per una variante antispecista, fare il brodo con porcini essiccati e concentrato di pomdoro. Aggiungere funghi spadellati in tocchi grossi (o sfilacciati se trovate pleuroti o cardoncelli), o cubetti di tofu vellutato al naturale.<\/p>\n\n\n\n<p class=\"\"><strong>Chiacchiere:<\/strong><\/p>\n\n\n\n<p class=\"\">Zuppe, brodi e minestre non trovano posto tra i piatti tipici della mia famiglia, al solo sentirli nominare la reazione di mio padre \u00e8 la stessa da una vita: &#8220;Grazie, il pediluvio l&#8217;ho gi\u00e0 fatto.&#8221; Per cui nulla, c&#8217;\u00e8 il veto, che fai, scontenti un terzo dei commensali?<\/p>\n\n\n\n<p class=\"\">M&#8217;\u00e8 salito un brivido di ribellione adolescenziale &#8211; quindici anni in ritardo, duecento chilometri troppo a nord &#8211; quando al mercato ho visto una cassetta di foglie tutte diverse e, interrogata, l&#8217;ortolana ha risposto: &#8220;Quella \u00e8 la minestra napoletana.&#8221;<\/p>\n\n\n\n<p class=\"\">Ne ho presi due mazzi.<\/p>\n\n\n\n<p class=\"\">L&#8217;unica autorit\u00e0 che riconosco, in cucina ma anche in generale nella vita, \u00e8 quella di Misya, e manco avevo pagato la verdura che gi\u00e0 scrollavo il suo sito. Minestra maritata, eccola, immancabile. Per\u00f2 solo a pensare alle pozze di grasso che galleggiano sul brodo dalla bollitura della tracchiulella di maiale mi salgono i conati, quindi piglio quattro sovracosce di pollo, due fusi, e basta cos\u00ec grazie. Il proposito antispecista di non mangiare carne e derivati animali si ammolla sempre un po&#8217; quando non sono sola a casa.<\/p>\n\n\n\n<p class=\"\">Lavo le verdure miste, mi piacerebbe saperle riconoscere una a una. Sono certa solo della cicoria. Mondo qualche gambo legnoso.<\/p>\n\n\n\n<p class=\"\">Cipolla, carota. La ricetta di Misya chiama il sedano ma in casa non piace. Gi\u00e0 che mi sto prendendo queste libert\u00e0, continuo ad andare a braccio: scaldo un po&#8217; d&#8217;olio e rosolo le sovracosce dalla parte della pelle. Carota e cipolla le faccio a dadini e soffriggo. Acqua fredda finch\u00e9 la pentola \u00e8 piena. Appena bolle, abbasso la fiamma e copro.<\/p>\n\n\n\n<p class=\"\">Il brodo cuoce un&#8217;ora e mezza. A quel punto metto una seconda pentola, acqua salata. Quando sobbolle &#8211; sono impaziente, ho fame &#8211; ci svuoto dentro le verdure. Le scotto per un po&#8217;, finch\u00e9 sento odore di broccoletto.<\/p>\n\n\n\n<p class=\"\">Ho messo dei dadoni di pane vecchio a tostare in friggiaria.<\/p>\n\n\n\n<p class=\"\">Mentre le verdure sono l\u00ec che si fanno bollire, piglio una ciotola e lo scolapasta e filtro il brodo. Poi rimetto il brodo in pentola, ci trasferisco le verdure scottate, faccio andare qualche minuto. Aggiusto di sale in pentola, il pepe invece lo metto nei piatti.<\/p>\n\n\n\n<p class=\"\">Brodo, verdure (abbondanti), pollo (sfilacciato o intero, a piacere), crostini. Una grattata di scorza di limone e poi una spremuta generosa di succo, che trasforma la minestra della tradizione natalizia (di qualcun altro) in <em>ciorba<\/em>, zuppa rumena, saporita e acidula.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zuppe, brodi e minestre non trovano posto tra i piatti tipici della mia famiglia.<\/p>\n","protected":false},"author":1,"featured_media":44,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":true,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-43","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucinare-a-orecchio"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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