If you’ve ever had a proper thanksgiving meal you know its a special thing. Last year I had a New Jersey style thanksgiving with the addition of Menest. At first I thought, hey this is just a Jersey way of saying minestrone… a la Gabagool(capacollo), Mozarell (Mozarella) and Rigot (ricotta).
Menest is quite similar to minestrone… but it’s not. I’m sure you can appreciate the excitement of making a stock with salami…..
One note I will make is if you don’t appreciate the slimy texture of cooked endive you can leave it out.=
1 kg of chicken necks
250gm of hot salami (I used two types Istra and Cacciatore)
1 bottle of dry white wine
2 onions chopped
2 carrots chopped
One bunch of Kale chopped
3 tomatoes peeled and chopped
1 cup of cannellini beans pre cooked
1 whole endive trimmed and chopped
1. To make the stock start the necks, onions and carrots in a cold pan and bring to a medium heat.
2. Once browned add the salami chopped roughly (keep it a little thick)
3. Deglaze with wine and add two litres of water.4. Simmer on a low heat for 3 hours. Skimming occasionally. The scum you can see below is what you need to skim. 5. Strain the stock but keep the salami pieces.
6. Add the stock back to a pot and add the potato and beans.
7. Add the kale and endive. 8. Simmer for a further 15 minutes.
9. Serve with parmesan, chopped parsley and olive oil. Forgeddaboutit.