The fried, also called strong soup or also sautéed soup, is a traditional Neapolitan recipe characterized by very strong flavors and aromas. It is a very tasty preparation based on pork offal and tomato, which is used as a condiment for pasta or simply served with bread or freselle. Even if, as you know, I am not a lover of entrails, I could not fail to offer you this recipe so widespread and loved here in Naples. I am sure that other Neapolitans will prepare it in a hundred and more different ways (even if many buy it ready-made from their trusted butcher), but this is my grandmother's recipe, which we have always used in my home and that everyone always likes. If you decide to try it, let me know what you think ;-)
How to make the sauté
Wash the offal under running water and cut them into not too small pieces.
Fry the garlic, chilli and bay leaves in a large pot together with the lard, then add the offal and cook.
Add the wine, then cook over low heat for about 30 minutes, so as to evaporate the water released by the offal.
Remove the garlic, add the tomato paste, season with salt and cook for another 10 minutes.
The sauté is ready: serve it with fresh bread, bruschetta, freselle, or use it to season pasta, as I did!