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The full-on recipe for Le Virtù's le virtù soup
We published an abridged version, but thanks to the magic of the internet, we can also provide the full formula in all its 35-ingredient splendor.
The full-on recipe for Le Virtù's le virtù soup
In this week’s City Paper, Francis Cratil Cretarola, co-owner of S.P. cucina Le Virtù (1927 E. Passyunk Ave.), gave us the skinny on the spoonable Abruzzese ritual from which his restaurant takes its name. Made in the eastern-central Italian region every May 1 from a few early spring vegetables and a lot of dried goods left over from winter, the le virtù recipe that chef Joe Cicala prepares on Passyunk was way too long for the paper. We published an abridged version, but thanks to the magic of the internet, we can also provide the full formula in all its 35-ingredient splendor. Intrepid enough to try it at home? As they say in South Philly, God bless.
Le Virtù Soup
7 veg:
1 carrot diced
1 rib of celery diced
1 small onion diced
1 bulb fennel diced
2 cloves garlic minced
1 small can Italian plum tomatoes (passed through a food mill)
1 zucchine diced
7 beans (all dried and soaked in water overnight):
1/4 cup chick peas
1/4 cup barlotti beans
1/4 cup cannellini beans
1/4 cup black eyed peas
1/4 cup green lentils
1/4 cup gigante beans
1/4 cup brown lentils
7 meats:
1/4 cup diced Pancetta
1/4 cup diced Guanciale
1/4 cup diced Prosciutto butt
1/4 cup loose Sausage (mild or spicy, formed into tiny meatballs)
1/4 cup leftover Meatballs or Sunday gravy meat (diced or shredded)
1/4 cup leftover Porchetta (chopped or shredded)
1/4 cup Diced salame
7 pasta:
1/4 cup faro
1/4 cup maltagliate (or sagne)
1/4 cup dittalini
1/4 cup broken up spaghetti
1/4 cup mezza rigatoni
1/4 cup risotto
1/4 cup casareccie (or fusilli)
4 quarts chicken (in our case rabbit) broth/stock
Salt and pepper
1 sprig rosemary
2 sprigs thyme
3 sage leaves
3 bay leaves
Grated pecorino romano
Extra virgin olive oil
White wine
In a LARGE pot over medium heat, sweat the cured meats (pancetta, guanciale, prosciutto butt, salame) in about 3 ounces of olive oil until most of the fat is rendered and it becomes slightly crispy and browned. Add the vegetables (with the exception of the tomatoes) and sweat until soft and relatively tender. Add herbs, salt, pepper, and all the beans (removed from any excess soaking liquid). Stir with wooden spoon. Add a splash of white wine and reduce. Add chicken/rabbit stock and the tomatoes. Simmer on low heat until the beans are tender, about 40 minutes. Keep adding water to cover the beans as they will expand during cooking. Add the remaining meats and stir. Keep adding water to cover. Add all dry pasta and cook halfway. Once the dried pasta/rice is close to al dente, add the remaining fresh pasta. Cook until tender. Serve in a bowl, garnish with grated pecorino and a drizzle of extra virgin olive oil.
Photo: Neal Santos
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