Stracciatella with Broccoli Rabe |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Broccoli rabe's slight bitterness contrasts nicely with mellow chicken broth in this variation on a classic Roman soup. Stracciatella means little rags in Italian, which describes the effect you get when you stir a mixture of eggs, parmesan, and semolina into hot broth. Ingredients:
2 qts. reduced-sodium chicken broth or homemade chicken broth |
2 garlic cloves, crushed |
salt (optional) |
3 large eggs |
2 tablespoons fine semolina |
2 ounces parmesan cheese, finely grated (2/3 cup) |
12 ounces broccoli rabe (rapini), flowers and greens only |
freshly ground black pepper |
Directions:
1. In a medium saucepan, bring broth and garlic to a simmer. Cover and cook 15 to 20 minutes. Discard garlic. Set aside 1/2 cup broth. Taste broth in pan and add salt if you like.
2. Beat eggs in a bowl and stir in reserved 1/2 cup broth, the semolina, and parmesan.
3. Add broccoli rabe to broth. Simmer until tender but still bright green, 3 to 5 minutes. Slowly pour in egg mixture. Turn off heat and stir back and forth very slowly until little rags form. Add pepper to taste.
4. *For a recipe, see /chickenbroth.
5. Note: Nutritional analysis is per serving.
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