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Categories: Main courses, Quick and easy, Soups

Green garlic soup with strangolapretti

Green garlic soup with strangolapretti
Kirk McKoy / Los Angeles Times

Long before "Twilight" and "True Blood" and the Modern Age of Vampires, garlic was used as a talisman: a panacea against bad spirits in the Middle Ages and against illness during the Crusades. Even those of us who happily load ... Read more

Total time: 35 minutes, plus 15 minutes resting time for the strangolapretti | Serves 4
Note: 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.

Dumplings

  • 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
  • 3 eggs

Step 1Cut the green tops from the green garlic stalks, wash them in plenty of cold water and drain well.

Step 2In 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.

Step 3In 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.

Step 4Form 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
  • 1 teaspoon chile flakes
  • 2 tablespoons fresh marjoram leaves
  • 2 bunches green garlic (about 8 small stalks) split lengthwise, washed and sliced thin
  • 1 teaspoon kosher salt
  • 2 quarts vegetable or chicken broth
  • Prepared dumplings
  • Grated Parmigiano Reggiano for garnish

Step 1In 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.

Step 2Add 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.

Step 3Drop 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.

Each serving:
438 calories; 11 grams protein; 34 grams carbohydrates; 4 grams fiber; 27 grams fat; 8 grams saturated fat; 177 mg. cholesterol; 7 grams sugar; 1,890 mg. sodium.
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