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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is for a group or to make and freeze portions. This was my parents's favorite recipe and I make it as often as I can get rapini. Ingredients:
picture sometime tomorrow. |
roman beans (red and white) soaked and made the day before |
3-4 bunches fresh rapini pulled from stems -stems may be peeled and added |
2 packages of turkey necks |
4 packages chicken necks |
1 tbsp1 package (box) pastina or orzo or acini di pepe cooked |
kosher salt |
sprigs of fresh |
parsley |
lemon balm |
rosemary |
dill |
white pepper to taste |
Directions:
1. Heat pressure cooker to med to high
2. add oil
3. add washed and dried chicken necks
4. stir as you brown
5. add turkey necks
6. stir as you brown
7. sprinkle your salt and pepper on
8. add your home-made stock
9. stir to make sure there is nothing sticking to the bottom
10. add your fresh herbs if you make a bouquet garni they will be easier to remove
11. put lid on and as soon as steam starts to escape lower to medium
12. cook for an hour
13. place under cold water and allow steam to escape
14. place colander over a very large bowl and strain soup
15. taste and adjust
16. put cooker back on stove
17. bring to a near-boil and add your cleaned rapini
18. While that is cooking:
19. take meat from all neck bones and shred slightly
20. rapini should be tender and not mushy
21. add meat
22. add beans
23. add pastina
24. simmer for about 10 minutes
25. Serve with sweet creamery butter and your best loaf of fresh-baked Italian bread
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