Brodo di Porco con Zitone
Source of Recipe
the web
Recipe Introduction
Italian Pork Soup with Ziti and Greens
List of Ingredients
1 1/4 pounds (600 g) pork bones, with most of the meat stripped off
1 pound zitone (a thick variety of ziti)
An onion
2 ribs celery
A carrot
1 pound (500 g) chicory
2 eggs
1/4 pound (100 g) Parmigiano Reggiano, grated
Salt
Recipe
Simmer the bones in 1 1/2 quarts of water with the onion, celery, and carrot for about an hour and a half, skimming the pot as necessary. When the broth has cooked, let it cool, skim the fat from the surface, and strain it through a muslin cloth.
While the broth is cooling boil the chicory until cooked, drain it, squeezing out the water, and chop it. Lightly beat the eggs and combine them with the chicory and the grated cheese. When the broth is just shy of being cool, break the zitoni into 2-inch lengths and boil them in lightly salted water.
Skim the fat off the broth as the pasta cooks and set it to boil. Drain the pasta while it's still quite al dente, and as soon as the broth boils stir the chicory mixture and the pasta into it. Cook a minute more, stirring, and serve.
Serves 4.
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