Green garlic soup with strangolapretti
35 minutes, plus 15 minutes resting time for the strangolapretti
Adapted from Evan Funke, executive chef at Rustic Canyon Wine Bar & Seasonal Kitchen. Green garlic is available seasonally from farmers markets and select well-stocked supermarkets.
2 green garlic stalks, greens only
1 tablespoon olive oil
3/4 teaspoon kosher salt, divided
1 cup toasted coarse bread crumbs
1/2 cup grated Parmigiano Reggiano
2 tablespoons flour
1/4 cup ricotta
1. Cut the green tops from the green garlic stalks, wash them in plenty of cold water and drain well.
2. In a large saute pan over medium heat, cook the garlic greens in the olive oil and season with one-fourth teaspoon salt, stirring frequently until tender, about 4 minutes. Remove from heat, and set the greens aside until cool enough to handle. Then finely chop the greens and set aside.
3. In a medium bowl, combine the bread crumbs, Parmigiano, flour, remaining salt, ricotta, eggs and cooled chopped garlic. Mix well. Cover and set aside to rest for 15 minutes.
4. Form the dough into 12 balls almost 1 1/2 inches in diameter (like meatballs), and set aside while you make the soup.
Soup and assembly
3 tablespoons olive oil
1 (2-ounce) piece of prosciutto, or pancetta
1 small leek, halved lengthwise, washed and thinly sliced crosswise
2 tablespoons fresh marjoram leaves
2 bunches green garlic (about 8 small stalks), halved lengthwise, washed and thinly sliced crosswise
1 teaspoon kosher salt
2 quarts vegetable or chicken broth
Grated Parmigiano Reggiano for garnish
1. In a heavy-bottomed pot, combine the olive oil and prosciutto and cook over low heat for about 3 minutes to soften the prosciutto. Stir in the leeks, chile and marjoram, and cook for an additional 3 minutes.
2. Add the garlic, salt and broth and increase the heat to high. Cover and bring the soup to a simmer and adjust the heat to maintain a simmer. Continue to cook for 5 minutes to develop the flavor. Remove the piece of prosciutto or pancetta and save it for another soup, or discard.
3. Drop the dumplings one by one into the soup, gently simmering uncovered until the strangolapretti bob to the surface, about 3 minutes. Serve immediately with additional grated Parmigiano Reggiano.