Stracciatella with Broccoli Rabe

Time: 35 minutes. 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.

Total Time: 35 minutes
Yield: Serves 8 as a first course (makes 9 cups)

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

Preparation

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.

*For a recipe, see sunset.com/chickenbroth.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

88 (38% from fat)

Protein:

9.3g

Fat:

3.7g (sat 1.7)

Carbohydrate:

5g

Fiber:

0.1g

Sodium:

717mg

Cholesterol:

84mg