In the dialect of the Lucani (as natives of Basilicata are known) maritare means “to wed,” and I have always thought that this wonderful soup was so named because it was customarily served at wedding celebrations. Recently, however, while doing some research, I came upon another explanation of why it is called maritata—because it weds vegetables (in the soup base) with meat (in the polpette), and with this added protein it becomes a complete and balanced one-course meal. I like both interpretations of the name and believe they’re compatible. Certainly a young couple, on the brink of their first night as newlyweds, can use this fortifying nourishment! There are many ways to prepare and serve a soup with multiple elements like this one, and you can of course play around with the recipe here. One variation is to fry the meatballs rather than poaching them. Though it takes a bit more work, it does give another layer of flavor (see my recipe for Meatballs in Broth in the Umbria chapter, page 196, for instructions on frying little meatballs for soup). Another option is to add cubes of provola to the soup just before serving. If you can get a good-quality Italian provola (mild provolone), this embellishment is superb. I’ve included instructions for this step at the end of the main recipe.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.