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Green garlic soup with strangolapretti

Time 35 minutes
Yields Serves 4
Green garlic soup with strangolapretti

Dumplings

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

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.

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.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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