is called "married" because the pork is "married" with the other ingredients. Although it could be either very rich dish but also a second substance. The "Menestò Mareta" according the original recipe, is certainly not a light dish but I tried to make it lighter while respecting the tradition. I can not give you precise doses for this dish because much depends on the tastes and the quantity but normally can not miss endives, broccoli various herbs (chicory, spinach, beets) and pork. I assure you that I brought in delicious food and refreshments served in these bowls of The Creustet who have made a spectacular and original touch to this traditional recipe.
Soup married
In doses as desired.
pork sausage and beef cheek
Carrot Onion Garlic
Scarole Cabbage (small one)
chicory
Broccoli Spinach Beet
splits parmesan (or pecorino)
A bunch of herbs, pepper
First get yourself a nice pot and placed inside all the meat cut into chunks, carrot and celery to the onion and herbs, cover with water and cook. When the meat is cooked, remove it from the broth and keep aside. Thoroughly wash all vegetables and boil in salted water. Halfway through cooking, drain and pour in the broth back to a boil (what we have done previously with the meat) add the chopped rinds of parmesan, chili garlic and the meat cut into pieces. Finish cooking and serve very hot even accompanied with stale bread cut into cubes and toasted or the freselle.
participate in the contest with this recipe of Marcella's recipes Minù blog, "If it is wet bread soup" 
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