Soups · Calabria
Morzello Calabrese Recipe
This home-style Catanzaro morzello simmers beef until tender in a spicy tomato broth, using accessible chuck and sturdy bread for dipping at the table.
By Lucia Moretti (pen name) · · Editorial policy
In Catanzaro, morzello is a spicy beef-and-tomato stew-soup traditionally eaten with pitta (a round local bread). This home adaptation uses easy-to-find beef chuck instead of mixed offal, then browns the meat and simmers it slowly so the broth turns rich and the beef becomes tender. For a chickpea-based southern Italian bowl, see Lagane e Ceci Recipe (Pasta with Chickpeas); for another regional soup, try Abruzzo Scrippelle ’Mbusse Soup.
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The recipe
Morzello Calabrese
Ingredients
for 4 servingsEquipment
- heavy pot or Dutch oven
- cutting board
- chef's knife
- wooden spoon
- instant-read thermometer
- ladle
Method
Prepare the ingredients: cut the beef into 1-inch cubes if needed, finely chop the onion and celery, and mince the garlic. Pat the beef dry so it browns rather than steams. Allow about 20 minutes.
Brown the beef in a heavy pot or Dutch oven. Heat the olive oil over medium-high heat, then brown the beef in batches for about 10 minutes total, turning the pieces so several sides develop a deep brown crust. Transfer the beef to a plate.
Soften the onion and celery in the same pot over medium heat for 6 minutes, stirring and scraping up browned bits. Add the garlic and Calabrian chile flakes, then cook for 2 minutes, until fragrant.
Return the beef and any juices to the pot. Stir in the tomato passata, beef broth, oregano, bay leaves, salt, and black pepper. Bring to a gentle simmer, partially cover, and cook for 105 minutes, stirring occasionally. Keep the simmer gentle, with small bubbles at the surface. Ensure the beef reaches at least 145°F (63°C); the longer simmer cooks it beyond that and makes it tender.
Remove the bay leaves and simmer uncovered for 5 minutes to reduce the broth slightly. Check that the beef is fork-tender, then taste and adjust the salt or chile if needed.
Ladle the morzello into bowls and serve with thick slices of country bread for dipping. Tear off pieces as you eat, or use the bread to catch the beef and broth.
What to serve with it
Serve the soup with sturdy bread rather than soft sandwich bread, which can fall apart quickly in the broth. For the traditional bread accompaniment, use pitta if you can find it; thick country bread is a practical stand-in for soaking up the tomato-rich sauce.
Make ahead and storage
Cool leftovers and refrigerate them within 2 hours, in a covered container, for 3 to 4 days. Reheat the soup to 165°F (74°C), stirring so the beef heats evenly. The broth thickens as it chills, so add a splash of water or broth while reheating if needed.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The beef is still chewy after simmering. | Why The simmer was too brief, or the broth boiled hard and cooked unevenly. | Fix Keep the pot at a gentle simmer and continue cooking until a fork slides easily into the beef. |
| The beef has little browned flavor. | Why The pot was crowded or the beef went in wet, so it steamed instead of browning. | Fix Pat the beef dry and brown it in batches, leaving space between pieces. |
Questions
What bread is served with morzello calabrese?
Morzello is traditionally eaten with pitta, a local round bread. At home, use thick slices of sturdy country bread to dip into the spicy broth.
Can I make morzello less spicy?
Yes. Start with 1/2 teaspoon of Calabrian chile flakes and add more to taste near the end.
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