Zuppa strong, also known as Zuppa di Soffritto, is an old -fashioned Neapolitan dish made by slow cooking meats with garlic, aromatics and preserved peppers until it is reduced and concentrated.
The mixture rich in spicy paste can be distributed over crispy bread, although it is more commonly diluted and used as a soup base or pasta sauce. Zuppa Forte was traditionally made with chances and ends of meats, including offal, but the cooks on rue Milk by Christopher Kimball use a hard Grastta to offer a deep and fleshy flavor.
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