Ron Moro, Cusano, Pordenone
This is a long process and therefore it is best to make a large quantity at a time, which then can be frozen in containers until ready to use. If you prefer to make a smaller quantity, you can divide the ingredients into the proper proportions. The recipe below will make about 378 ounces or 11 quarts.
3 musets (cotechino)
(about 1 pound each with casings)
3 large carrots (diced)
4 celery stalks (diced)
2 onions (diced)
¼ cup finely chopped parsley
1 tablespoon Italian seasoning
1 can Romano beans (19 ounces)
1 can chickpeas (19 ounces)
1 can Red kidney beans (19 ounces)
1 can White kidney beans (19 ounces)
1 can Bean Medley (19 ounces)
10 medium potatoes (peeled and cut in half)
¼ teaspoon Allspice (a pinch)
4 bay leaves
½ garlic head (7 to 8 cloves minced)
1 chicken bouillon cube
1 beef bouillon cube
1. In large pot capable of holding 4 gallons (90 cups), add 44 cups of water and bring to a boil over high heat.
2.Add all of the above ingredients up to and including the garlic. Once soup has returned to a boil, reduce heat to a simmer and cook for approx. 3 hours.
3.After 3 hours, remove all ingredients, remove musets from their casings, emulsify and purée.
4.Pass through sieve and discard any leftovers.
5.Return liquid back into cleaned pot and return to slow boil for approx. 2 hours.
6.While boiling, continuously skim off all oils and fats that come to the surface.
7.When all oil and fat has been skimmed off, crumble and add bouillon cubes and finish cooking.
Prior to serving, add some parboiled rice to the soup, a sprinkle of Parmesan cheese and slices of cooked muset on the side.